Pecan Sticky Buns

Oh my goodness, prepare to meet your new weekend breakfast obsession! These pecan sticky buns are what dreams are made of – pillowy soft dough wrapped around cinnamon-spiced filling, baked over a bed of buttery caramel and crunchy pecans. The moment you flip these beauties out of the pan, that cascade of warm caramel will have everyone rushing to the kitchen.

What makes these sticky buns truly special is the double hit of pecans – toasted nuts in the caramel base that become gloriously sticky and caramelized, plus finely chopped pecans rolled into the dough for extra flavor and texture in every bite. The overnight option means you can prep these the day before and wake up to fresh-baked perfection without the early morning hassle. Trust me, the intoxicating aroma alone is worth the effort!

Ingredients

For the Dough:

• 1 stick (½ cup) unsalted butter, melted and slightly cooled, plus more for greasing the pan
• ½ cup warm water (about 110°F/43°C)
• ¼ cup granulated sugar
• 1⅛ teaspoons salt
• 1 teaspoon rapid-rise/instant yeast
• 2 large eggs
• 1 egg yolk
• 2¾ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for kneading and rolling

For the Filling:

• 1½ sticks (¾ cup) unsalted butter, melted, plus more for greasing the pan
• 1¼ cups (packed) light brown sugar
• ⅓ cup honey
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 cups whole pecans, divided

Steps

1. Make the Dough: In a large bowl, whisk together the melted butter, warm water (temperature should feel like bath water, around 110°F/43°C), sugar, salt and yeast until fully combined. Add the eggs and egg yolk and whisk until evenly incorporated – the mixture should look slightly foamy. Add all 2¾ cups flour at once and stir with a wooden spoon until the mixture forms a uniform, sticky dough; it will be wet, lumpy, and somewhat elastic at this stage, which is exactly what you want. Cover the bowl loosely with plastic wrap (ensure the entire bowl is covered but don’t seal it airtight to allow some air circulation) and let sit at room temperature for 2 hours until slightly puffy, then refrigerate for at least 3 hours or up to 3 days. This slow rise develops flavor and makes the dough easier to handle.
2. Toast the Pecans: Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with aluminum foil for easy cleanup. Spread the 2 cups of pecans evenly on the prepared baking sheet, making sure they’re in a single layer. Bake for 7-10 minutes, until deeply fragrant and a shade darker – watch carefully as nuts can burn quickly. You should be able to smell their toasty aroma when they’re done. Transfer the pecans to a plate to cool completely. Leave the foil on the baking sheet; you’ll use it again later. Turn off the oven.
3. Make the Caramel Filling: In a medium bowl, whisk together the ¾ cup melted butter, 1¼ cups brown sugar, ⅓ cup honey, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Mix vigorously until the mixture thickens and becomes uniform – it should have the consistency of a loose caramel sauce with no visible butter separation. If the mixture seems too thin, let it stand for 2-3 minutes to thicken slightly.
4. Prepare the Pan: Generously grease a 9-inch square cake pan with butter, making sure to coat the sides well to prevent sticking. Spread half the caramel mixture (approximately ⅞ cup) evenly over the bottom of the pan – use an offset spatula for the most even layer. Scatter half (1 cup) of the toasted pecans over the caramel layer, distributing them evenly. Set the pan aside. Finely chop the remaining 1 cup of pecans on a cutting board (pieces should be about the size of small peas) – these will go into the filling.
5. Shape the Dough: Remove the chilled dough from the refrigerator. Generously dust a clean work surface with flour – be liberal here as the dough is sticky. Scrape the dough out of the bowl and place it on the floured surface. Dust the top of the dough with more flour and knead gently for about 30 seconds, sprinkling additional flour as needed to prevent sticking. The dough should become smoother but will still be soft and slightly tacky.
6. Roll and Fill the Dough: Roll the dough out to a ⅛-inch-thick rectangle, approximately 14×12 inches, adding more flour under and over the dough as needed to prevent sticking. Use a ruler or measuring tape for accuracy. Using an offset spatula, spread the remaining caramel mixture evenly over the rolled-out dough, leaving a ½-inch border on all sides (this prevents overflow during rolling). Sprinkle the finely chopped pecans evenly over the caramel layer, pressing them in lightly with your palms.
7. Form the Roll: Starting with the long edge closest to you, tightly roll the dough away from you into a log, using your fingertips to keep the roll tight as you go. Pinch the seam firmly closed along the entire length. Gently press the ends inward to create an even thickness throughout the log – it should be approximately 14 inches long.
8. Cut and Arrange: Using a sharp serrated knife (a bread knife works perfectly), cut the log into 8 equal pieces (about 1¾ inches each). For the most even cuts, mark the log first by making slight indentations where you’ll cut. Arrange the pieces cut-side up over the pecans and caramel in the prepared pan, spacing them evenly. The swirled cut edge should be facing upward. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour – they will rise slightly but not dramatically. (For overnight preparation: place the covered pan in the refrigerator overnight, then let sit at room temperature for 1 hour before baking the next day.)
9. Bake the Buns: Preheat the oven to 350°F (175°C). Place the cake pan on the foil-lined baking sheet (this catches any caramel that might bubble over) and bake for 40-45 minutes, until the buns are golden brown and well set in the center. To test for doneness, insert a toothpick or cake tester into the center of a bun – it should come out clean with no wet dough attached. The internal temperature should reach approximately 190°F (88°C) when fully baked.
10. Serve: While the buns are still very hot (within 1-2 minutes of removing from the oven), run a knife around the outer edge of the pan to release any stuck caramel. Working quickly and carefully (use oven mitts!), invert the pan onto a large serving dish or sheet pan lined with parchment paper. The warm caramel topping will dramatically cascade down the sides of the buns. If you wait too long, the caramel will harden and the buns will stick permanently to the pan. Let the buns cool for 5-10 minutes before serving warm.
11. Store Leftovers: If you have leftover rolls, transfer them to a clean plate once they’ve cooled slightly (the caramel underneath will cause them to stick to the original serving dish). Cover tightly with foil and store at room temperature for up to 2 days. Reheat the sticky buns, covered with foil, in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Smart Swaps

• Replace ½ cup butter in the dough with ½ cup unsweetened applesauce for a lighter version with less fat
• Swap pecans for walnuts or a mix of your favorite nuts for a different flavor profile
• Use coconut sugar instead of brown sugar (same amount) for a less refined sweetener with caramel notes
• Try maple syrup instead of honey for a distinctly autumnal flavor variation

Make It Diabetes-Friendly

• Replace 1¼ cups brown sugar with ¾ cup Swerve Brown Sugar Replacement plus 2 tablespoons molasses to reduce carbs by approximately 18g per serving
• Use whole wheat pastry flour in place of all-purpose (same amount) to add 4g of fiber per serving, which helps slow sugar absorption
• Reduce honey to 2 tablespoons and add 2 tablespoons sugar-free maple syrup to lower the glycemic impact
• Consider making 12 smaller rolls instead of 8 large ones to reduce portion size while still enjoying the full flavor experience

Pro Tips

• Dental floss makes cleaner cuts than a knife! Slide unflavored floss under the log, cross the ends over the top, and pull tight to slice through cleanly.
• For the most even rise, let the shaped rolls sit in the refrigerator overnight, then bring to room temperature for exactly 1 hour before baking.
• The dough should feel tacky but not impossibly sticky when rolling – if it’s too wet, dust with more flour a tablespoon at a time.
• Toast the pecans until they’re a shade darker than you think they should be (without burning) – this intensifies their flavor dramatically in the final buns.