These sticky pecan cinnamon buns are everything I dream of in a sweet breakfast or dessert. They’re soft, pillowy, and filled with a warm cinnamon-sugar swirl, all topped with a gooey caramelized pecan topping that makes every bite irresistible. I love that I can make them without a stand mixer, which makes the process approachable yet incredibly rewarding.
Why You’ll Love This Recipe
I like this recipe because it brings together the perfect combination of fluffy dough, sweet cinnamon filling, and sticky pecan topping. The buns are indulgent but not overly complicated to make, and I enjoy the hands-on kneading process. They’re perfect for a special breakfast, holiday gathering, or anytime I want to treat myself to something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dough:
1 cup whole milk
⅓ cup granulated sugar
3 teaspoons active dry yeast
3 ¾ cups all purpose flour
1 large egg
1.5 teaspoon salt
6 tablespoon unsalted butter, softened
Optional: ⅓ cup cream to soak the buns for softer results
Sticky pecan topping:
2 ⅓ cups pecan pieces and halves, toasted 5–7 minutes at 350°F
⅓ cup maple syrup
1 cup firmly packed light brown sugar
¾ cup unsalted butter
¼ cup milk
½ teaspoon salt
Filling:
6 tablespoon unsalted butter, softened or slightly melted
¾ cup light brown sugar, packed
1 ½ tablespoon cinnamon
¾ teaspoon salt
Directions
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I begin by microwaving the milk until warm, then whisk it with yeast and sugar. I let it rest until foamy.
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I mix in the flour, egg, salt, and butter, then knead the dough on a floured surface for about 10 minutes until smooth and stretchy. I cover it and let it rise for 60–90 minutes.
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For the pecan topping, I spread toasted pecans in a buttered 9×13-inch pan. I melt butter, brown sugar, maple syrup, milk, and salt in a saucepan, pour it over the pecans, and chill it briefly.
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For the filling, I mix butter, brown sugar, cinnamon, and salt into a spreadable paste.
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I roll the risen dough into a 12×16-inch rectangle, spread the filling evenly, then cut into 12 strips and roll each one tightly. I place them seam-side down on top of the pecan topping.
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I let the rolls rise again for about 30 minutes, then bake them at 350°F for 25–30 minutes until golden.
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Once baked, I rest them for 5 minutes, then carefully flip the tray onto a platter so the pecan topping is on top.
Servings and timing
This recipe makes 12 buns. The prep time is about 45 minutes, cook time is 25 minutes, and with proofing included, the total time comes to around 3 hours.
Variations
Sometimes I add a little orange zest to the filling for a citrus twist. I also like to use walnuts or almonds instead of pecans when I want a change. For extra indulgence, I drizzle a little cream cheese glaze on top before serving. If I want the rolls even softer, I pour cream over them just before baking.
Storage/reheating
I store the buns in an airtight container in the fridge, where they keep for up to 3 days. When I’m ready to enjoy them again, I microwave one for about 20 seconds to bring back the fresh-baked softness. They can also be frozen for up to 2 months—just thaw and reheat before serving.
FAQs
Can I make these cinnamon buns ahead of time?
Yes, I often prepare the rolls up to the second rise, then refrigerate overnight. In the morning, I let them sit at room temperature for 30 minutes before baking.
Can I use instant yeast instead of active dry yeast?
Yes, I replace it in equal amounts and skip the proofing step, mixing it directly into the dry ingredients.
How do I know when the dough has been kneaded enough?
I test by stretching a small piece of dough. If it stretches thin without tearing (the windowpane test), it’s ready.
Can I freeze the unbaked rolls?
Yes, I freeze them after shaping but before the final rise. When ready to bake, I thaw them overnight in the fridge, then let them rise at room temperature before baking.
Do I need to add cream before baking?
No, it’s optional. I sometimes add cream for extra soft buns, but they turn out delicious without it.
Conclusion
These sticky pecan cinnamon buns are one of the most satisfying baked treats I make. I love the balance of fluffy dough, warm cinnamon filling, and gooey caramel pecan topping that makes every bite heavenly. Whether for breakfast, brunch, or dessert, these buns always feel like a special indulgence worth the time and effort.
Print
The Best Sticky Pecan Cinnamon Buns Recipe
- Total Time: 3+ hours with proofing
- Yield: 12 buns
Description
Soft, Caramelized Cinnamon Rolls with a Buttery Pecan Topping That Melts in Your Mouth
Ingredients
For the Dough:
1 cup whole milk (240g)
⅓ cup granulated sugar (70g)
3 teaspoons active dry yeast
3 ¾ cups all-purpose flour (490g)
1 large egg
1.5 teaspoons salt
6 tablespoons unsalted butter, softened (85g)
Optional: ⅓ cup heavy cream for soaking (80g)
For the Sticky Pecan Topping:
2 ⅓ cups pecan pieces and halves, toasted (260g)
⅓ cup maple syrup (100g)
1 cup light brown sugar, packed (200g)
¾ cup unsalted butter (170g)
¼ cup milk (60g)
½ teaspoon salt
For the Filling:
6 tablespoons unsalted butter, softened or slightly melted (85g)
¾ cup light brown sugar, packed (150g)
1 ½ tablespoons cinnamon
¾ teaspoon salt
Instructions
Warm the milk to about 100–110°F and mix with yeast and sugar. Let sit for 10 minutes until foamy.
Add the flour, egg, salt, and softened butter. Mix with a wooden spoon to form a dough.
Knead on a lightly floured surface for 10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes or until doubled in size.
Prepare the topping by spreading toasted pecans in a parchment-lined 9×13” pan.
In a saucepan, melt maple syrup, brown sugar, butter, milk, and salt. Pour over pecans and chill in the fridge for 15 minutes.
For the filling, mix softened butter, brown sugar, cinnamon, and salt until spreadable.
Roll the dough into a 12×16” rectangle. Spread filling evenly.
Cut into twelve 1” x 16” strips and roll each into a cinnamon bun.
Place buns on top of pecan topping in a 4×3 layout. Let proof again for 30 minutes.
(Optional) Pour cream over buns before baking for extra softness.
Bake in a preheated 350°F oven for 25–30 minutes, until golden and firm.
Cool for 5 minutes, then invert the tray onto a serving dish.
Remove parchment, serve warm, and enjoy!
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
