Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
I first served these sticky buns to my family on a chilly weekend morning and they devoured every last one within minutes!
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 3/4 cup (180 ml) whole milk warmed to 110°F/43°C, 1/4 cup (60 g) unsalted butter melted, 2 large eggs
- Filling: 1/2 cup (100 g) light brown sugar packed, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened, 1 cup (110 g) pecans roughly chopped
- Honey Caramel Sauce: 1/2 cup (115 g) unsalted butter, 1/2 cup (120 ml) honey, 1/2 cup (100 g) light brown sugar packed, 1/2 cup (120 ml) heavy cream, 1/2 tsp salt, 1 cup (110 g) pecan halves
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5–10 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually add flour, mixing until a soft dough forms.
- Step 3:
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl cover and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Prepare the honey caramel sauce: In a saucepan over medium heat, melt butter. Add honey, brown sugar, and salt stir until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13-inch (23x33 cm) baking dish.
- Step 5:
- Punch down risen dough. Roll out on a floured surface to a 16x12-inch (40x30 cm) rectangle.
- Step 6:
- Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
- Step 7:
- Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Step 8:
- Arrange buns, cut side down, over the honey caramel sauce in the baking dish. Cover and let rise for 30 minutes until puffy.
- Step 9:
- Preheat oven to 350°F (175°C). Bake buns for 25–30 minutes or until golden brown and cooked through.
- Step 10:
- Cool for 5 minutes, then invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save These sticky buns have become a Sunday tradition in our household bringing everyone together over a sweet treat.
Tips for Perfect Buns
For fluffier buns, cover the dough while rising to keep moisture in. Use fresh yeast for best results.
Substitutions
Walnuts can be used instead of pecans. For a vegan option, substitute butter with coconut oil and use a flaxseed egg.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat gently in the microwave.
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Once you try these sticky buns, you’ll understand why they’re a family favorite cherished for their rich flavor and tender crumb.
Recipe FAQs
- → What type of nuts are used in the filling and topping?
Chopped pecans are incorporated in both the cinnamon sugar filling and the honey caramel topping, adding a crunchy texture and rich flavor.
- → Can I substitute other nuts for pecans?
Yes, walnuts can be used as a substitute for pecans, providing a similar texture and taste.
- → How do I make sure the dough rises properly?
Use warm milk and active dry yeast; let the mixture stand until foamy before combining with other ingredients. Allow the dough to rise in a warm, draft-free area until doubled in size.
- → What is the purpose of the honey caramel sauce?
The honey caramel sauce creates a sticky, sweet base that enhances the buns with rich buttery and honey notes, while helping to caramelize the nuts on top.
- → How should these buns be served?
Serve warm for the best texture and flavor. They pair wonderfully with strong coffee or black tea.
- → Can the buns be reheated?
Yes, gently reheat in the microwave to restore softness and warmth without drying them out.