Caramel Pecan Sticky Buns are made with soft cinnamon rolls covered in a sweet brown sugar, pecan topping.
These sticky buns are amazing, my friends. While I could ramble on for an hour telling you how delicious they are, I will spare you that, since they’re a classic favorite.
Because really, do you know anyone who doesn’t love a caramel-covered pecan sticky bun?
This recipe uses my favorite basic sweet yeast dough as the base. I’ve written an entire post for you with all the secrets to making the best yeast dough.
Be sure to check it out! It’s filled with tips and trick and a full tutorial on how to make yeast dough, so be sure to check it out before making these rolls.
Check out all of the sweet roll recipes that utilize this same basic dough!
Raspberry Cream Cheese Sweet Rolls, S’mores Cinnamon Rolls, and Brown Butter Peach Sweet Rolls are just a few of the recipes that you don’t want to miss.
These Rosemary Dinner Rolls from Cooking Classy and this Pumpkin Cinnamon Pull Apart Bread from Mel’s Kitchen Cafe both look delicious too.
Pecan Sticky Buns Recipe
- Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
- Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
- Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
- Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
- Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
- Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375°F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.
Looking for more pecan treats? This one-bowl Praline Pecan Cake is almost ridiculously simple to make, yet it delivers the perfect balance of moist, tender buttermilk cake and the irresistible chewy crunch of caramelized pralines.
Caramel Pecan Sticky Buns
Ingredients
For the Dough
- ½ tablespoon instant yeast
- ½ cup warm milk
- 3 tablespoons sugar
- ¼ cup butter well softened, but not melted
- ½ teaspoon salt
- 1 egg
- 2 cups all purpose flour
For the Filling
- 1 Tablespoon cinnamon
- 1/2 cup brown sugar
- 3 Tablespoons butter softened
For the Pecan Topping
- 1/3 cup brown sugar
- 1 Tablespoons corn syrup
- 3 Tablespoons butter
- 1/2 cup chopped pecans
Instructions
- Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
- Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
- Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
- Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
- Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
- Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.
Recipe Video
Nutrition
{originally published 10/29/15 – recipe notes and photos updated 2/1/21}
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Ann-Marie says
I made these today. They came out so good!! Great receipe!
Cheryl says
Recipe looks delicious. I attempted to make these rolls today but for some strange reason the yeast did not proof properly and the dough did not rise. I am wondering if because there was not an addition of sugar to the yeast/milk mixture until later? Not sure, the yeast was fresh and I am fairly experienced. Any thoughts??
Mallory says
A yeast proofing step is pretty standard in most yeast bread recipes. Could the liquid have been to hot and killed off the yeast? That’s the most common mistake I think people make.
angua says
Recipe look delicious, I wonder if I can use maple instead corn syrup since I love maple& pecans taste combo ?
Chandelle King says
Can I make these ahead of time (doing everything short of baking them) and let them sit, in the pan, overnight in the fridge?
Mallory says
I’ve never tried it, but I think you could let them rise overnight in the fridge. They may need to warm up and finish rising the next morning. Let us know if you try it.
Debbie Austin says
These are SO good! I usually make a double batch, cook one pan & freeze the other. When we want to bake the frozen ones, I put them in the fridge the day before and cook them the next morning, as directed. My whole extended family loves them, they are so tender and sweet! Thank you for the recipe.
Mallory says
I’m glad you love them.
Chandelle King says
Have you ever used any kind of egg substitute? What would you recommend?
Betty Ripley says
I am making these for the second time! They came out absolutely delicious the first time! Now I’m going to share them with dinner guests. I made the dough in my bread machine. What could be easier than that! Thanks for a great recipe! I will definitely make these a lot! I found the recipe on Pinterest.
KJ Donner says
I’m trying to replicate the Chelsea Rings from Junkins Bakery in Bobcaygeon, Canada. This recipe appears to be the closest (without the pecans). I just made them and they’re delicious but they are slightly burnt at 375 degrees for 15 minutes. Would I be better off at 350 degrees for 15 minutes, or 375 degrees for 10 minutes? Normally, I have to add a couple of minutes to baked goods. Thanks.