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Big Fat Pecan Sticky Buns

These generous-sized sticky buns feature a buttery dough nestled atop a nutty caramel bed, creating an indulgent treat that’s perfect for cozy mornings or celebratory brunches.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 buns
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1.5 cups milk, warm but not hot Aim for warm, not hot — about 100–110°F.
  • 2.25 teaspoons active dry yeast Can use instant yeast instead.
  • 0.5 teaspoon white sugar To activate the yeast.
  • 3.5 cups all purpose flour
  • 1 teaspoon salt
  • 0.25 cups white sugar
  • 4 tablespoons butter, softened Use real, unsalted butter for best flavor.
Topping Ingredients
  • 1 cup brown sugar Brown sugar adds richness.
  • 0.5 teaspoon vanilla
  • 0.25 teaspoon cinnamon
  • 0.25 cups heavy cream
  • pinch salt
  • 1 cup pecans, chopped Can swap for walnuts or toasted almonds.
  • 4 tablespoons butter, melted
  • 0.5 cups brown sugar
  • 0.5 cups white sugar
  • 2 teaspoons cinnamon

Method
 

Preparation
  1. Add the yeast to the warm milk with 1/2 tsp of sugar and let sit for 5 minutes until frothy.
  2. In a stand mixer, combine flour, salt, and white sugar.
  3. Pour the yeast mixture into the dry ingredients and knead with a dough hook until combined.
  4. Add 4 tablespoons of softened butter, 1 tablespoon at a time, and knead on low speed for 5 minutes.
  5. Form the dough into a ball, cover, and let rest in a warm spot for 30 minutes or until doubled in size.
  6. Roll out the dough to a 10×20 inch rectangle.
  7. Spread melted butter over the dough, then sprinkle with brown sugar, white sugar, and cinnamon.
  8. Roll tightly and cut into 8 pieces.
Making the Topping
  1. In a saucepan, combine the topping ingredients (butter, brown sugar, vanilla, cinnamon, heavy cream, and pinch of salt) and bring to a low boil.
Baking
  1. Lightly grease a 9×12 baking pan, pour the caramel sauce into the pan and sprinkle with pecans.
  2. Place the sticky buns in the caramel pecan sauce and let rise for 30 minutes in a warm place.
  3. Preheat oven to 350°F.
  4. Bake for 25-30 minutes until golden and cooked through.
  5. Let rest for 15 minutes before turning out onto another pan lined with parchment paper.

Notes

Serve slightly warm for the best texture; the caramel should be glossy and the interior tender. Tips: If the kitchen is cool, give the dough more time to rise. Store in an airtight container for up to 2 days or refrigerate for up to 5 days. Can freeze individual buns for up to 2 months.