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 made these pecan and honey sticky buns on a chilly weekend morning, and they became an instant family favorite, filling the house with irresistible sweet aromas.
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.
Pin it These sticky buns quickly became a weekend tradition, shared with family gathered around the breakfast table.
Variations
Try swapping pecans for walnuts or adding a pinch of cardamom to the filling for a different flavor twist.
Storage Tips
Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Serving Suggestions
Serve warm with a cup of strong coffee or black tea to complement the sweet and nutty flavors.
Pin it 
Enjoy these sticky buns fresh for the best flavor and texture, making any morning feel special.
Frequently Asked Questions
- → How can I ensure the dough rises properly?
Use warm milk (around 110°F/43°C) to activate the yeast, and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds can be used as alternatives to pecans while maintaining a crunchy texture.
- → What is the purpose of the honey caramel sauce?
The honey caramel sauce bakes underneath the buns, creating a sticky, sweet base that coats the pecans and enhances flavor.
- → How do I store the buns after baking?
Store cooled buns in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Can the filling be customized?
Yes, adding spices like cardamom or nutmeg can enhance the warmth and complexity of the filling’s flavor.