Soft, fluffy, and dripping with buttery caramel — these Caramel Pecan Sticky Buns are the ultimate indulgent treat. Made with a pillowy yeast dough, a rich brown sugar-cinnamon filling, and a gooey caramel pecan layer, every bite melts in your mouth.
Why You’ll Love This Recipe
These sticky buns are everything a sweet breakfast roll should be: golden, soft, and smothered in buttery caramel. You’ll love how simple the dough is to work with and how the caramel topping transforms into a glossy, luscious glaze once inverted. The pecans add the perfect crunch, and even if you skip them, these buns will still be irresistibly delicious. Perfect for brunches, holidays, or cozy weekends, this recipe guarantees bakery-quality results right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 cup milk (preferably 2% or whole milk)
¼ cup (57 g) butter
¼ cup (53 g) granulated sugar
½ teaspoon salt
1 tablespoon instant or active dry yeast
1 large egg
3 to 4 cups (426–568 g) all-purpose flour
For the Caramel Layer:
10 tablespoons (142 g) butter
1¼ cups (265 g) packed light brown sugar
⅓ cup light corn syrup (or honey as a substitute)
¼ teaspoon salt
¼ cup heavy cream
1 teaspoon pure vanilla extract
1 to 1½ cups (120–180 g) coarsely chopped pecans (optional)
For the Filling:
4 tablespoons (57 g) softened butter
½ cup (106 g) packed light brown sugar
2 teaspoons ground cinnamon
Directions
Prepare the Dough:
Heat milk until it steams and small bubbles form around the edge (do not boil). Pour into the bowl of a stand mixer, add butter, sugar, and salt. Stir until butter melts and let cool until warm to the touch.
Activate Yeast:
Stir in yeast and let sit for 5–7 minutes until foamy. Add the egg, then gradually mix in flour until a soft, slightly tacky dough forms. Knead for 2–3 minutes until smooth.
First Rise:
Transfer dough to a greased bowl, cover, and let rise until doubled — about 1 hour.
Make the Caramel Layer:
In a saucepan, melt butter with brown sugar, corn syrup, and salt. Stir until smooth (do not simmer). Remove from heat and whisk in cream and vanilla. Spread evenly into a greased 9×13-inch pan and sprinkle with chopped pecans. Let cool slightly.
Assemble the Rolls:
Roll the dough into a 10×16-inch rectangle. Spread softened butter, then sprinkle with brown sugar and cinnamon. Roll tightly from the long side to form a log. Slice into 12 pieces and arrange over the caramel layer.
Second Rise:
Cover and let rise until puffy and touching — about 45–60 minutes.
Bake:
Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown on top.
Invert:
Let buns cool for 10–15 minutes. Place a tray or parchment-lined sheet pan over the baking dish, invert carefully, and allow the caramel to coat the buns. Serve warm or at room temperature.
Servings and timing
Servings: 12 buns
Prep Time: 25 minutes
Cook Time: 25 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Variations
Nut-Free: Simply omit the pecans for a smooth caramel version.
Honey Caramel: Replace corn syrup with honey for a deeper flavor.
Cinnamon Swirl Upgrade: Add a pinch of nutmeg or cardamom to the filling.
Mini Buns: Make smaller rolls by slicing the dough into 16 pieces and baking for about 18 minutes.
Storage/Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes. The caramel will soften beautifully again.
FAQs
How do I know when the dough has risen enough?
It should double in size and feel airy when you press it gently with a fingertip.
Can I make these sticky buns the night before?
Yes. Prepare the rolls up to the second rise, cover tightly, refrigerate overnight, and bake in the morning.
Can I freeze caramel pecan sticky buns?
Yes, freeze baked buns after cooling. Reheat from frozen at 325°F until warm.
What can I use instead of corn syrup?
Honey or maple syrup both work as natural substitutes.
Why did my caramel harden too much?
If you wait too long to invert the buns, the caramel sets. Flip them after 10–15 minutes of cooling.
Can I make this recipe without nuts?
Absolutely — they’re completely optional and the buns are still amazing without them.
What kind of yeast works best?
Instant yeast works fastest, but active dry yeast works well too; just proof it in warm milk first.
Can I use bread flour instead of all-purpose?
Yes, but your buns will be slightly chewier rather than soft and tender.
How do I prevent the rolls from unrolling while baking?
Roll the dough tightly and place the slices seam-side down in the pan.
Why are my buns dense instead of fluffy?
This usually happens if too much flour is added or if the milk was too hot and killed the yeast.
Conclusion
Perfect Caramel Pecan Sticky Buns are the ultimate comfort bake — soft, sweet, and drenched in buttery caramel goodness. Whether served warm from the oven or reheated for breakfast the next day, they’re guaranteed to delight everyone at your table. This tried-and-true recipe makes every bite pure joy, proving that homemade really is best.
These Caramel Pecan Sticky Buns are soft, fluffy, and drenched in a rich, buttery caramel glaze with crunchy pecans. A perfect indulgent treat for brunch or special occasions, they’re made with pillowy yeast dough and a sweet cinnamon filling.
Ingredients
1 cup milk (preferably 2% or whole milk)
¼ cup (57 g) butter
¼ cup (53 g) granulated sugar
½ teaspoon salt
1 tablespoon instant or active dry yeast
1 large egg
3 to 4 cups (426–568 g) all-purpose flour
10 tablespoons (142 g) butter
1¼ cups (265 g) packed light brown sugar
⅓ cup light corn syrup (or honey as a substitute)
¼ teaspoon salt
¼ cup heavy cream
1 teaspoon pure vanilla extract
1 to 1½ cups (120–180 g) coarsely chopped pecans (optional)
4 tablespoons (57 g) softened butter
½ cup (106 g) packed light brown sugar
2 teaspoons ground cinnamon
Instructions
Heat the milk until steaming but not boiling. Pour into the bowl of a stand mixer and add butter, sugar, and salt. Stir to melt the butter and let cool to lukewarm.
Stir in the yeast and let sit for 5–7 minutes until foamy. Add egg and gradually mix in flour until a soft, slightly tacky dough forms. Knead for 2–3 minutes until smooth.
Transfer dough to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
For the caramel layer, melt butter with brown sugar, corn syrup, and salt in a saucepan. Stir until smooth, then remove from heat and whisk in cream and vanilla. Spread in a greased 9×13-inch pan and sprinkle with pecans. Let cool slightly.
Roll dough into a 10×16-inch rectangle. Spread softened butter over the dough and sprinkle with brown sugar and cinnamon. Roll tightly from the long edge and slice into 12 rolls.
Place the rolls over the caramel in the pan. Cover and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
Cool for 10–15 minutes, then carefully invert the pan onto a tray so the caramel drips over the buns. Serve warm or at room temperature.
Notes
Omit pecans for a nut-free version.
Replace corn syrup with honey or maple syrup if preferred.
Add nutmeg or cardamom to the filling for extra warmth.
Slice into 16 smaller rolls for mini sticky buns.
To make ahead, refrigerate assembled rolls overnight and bake in the morning.
