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Big Fat Pecan Sticky Buns

Soft, fluffy cinnamon rolls baked in a rich caramel pecan topping and flipped into gooey, bakery-style sticky bun perfection.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American, Brunch
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1 packet active dry yeast
  • 1 cup warm milk
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp salt
Cinnamon Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 tsp ground cinnamon
Sticky Pecan Topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar packed
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1.5 cups pecan halves

Equipment

  • Mixing bowls
  • 9x13-inch baking dish
  • Rolling pin
  • Saucepan

Method
 

  1. Combine warm milk, sugar, and yeast. Let sit until foamy.
  2. Add melted butter, eggs, and salt. Mix well.
  3. Gradually add flour and knead until smooth and elastic.
  4. Let dough rise until doubled in size, about 1–1.5 hours.
  5. Prepare caramel topping with butter, brown sugar, cream, and vanilla.
  6. Pour topping into greased baking dish and add pecans.
  7. Roll dough into rectangle, spread with butter, brown sugar, and cinnamon.
  8. Roll tightly, slice into 12 buns, and place over caramel layer.
  9. Let rise again for 30–40 minutes.
  10. Bake at 350°F for 30–35 minutes until golden brown.
  11. Cool 5 minutes, invert onto serving platter, and serve warm.

Notes

Invert while still warm so the caramel topping releases perfectly from the pan.