If you’re craving a breakfast treat that feels like a warm hug from the inside out, you have to try this Big Fat Pecan Sticky Buns Recipe. These buns are decadently sticky, bursting with gooey caramel, lush cinnamon-spiced filling, and crowned with crunchy toasted pecans. The perfect balance of sweet, buttery dough and the nutty topping make them absolutely irresistible. Whether you’re making a weekend brunch or just want to spoil yourself on a lazy morning, these sticky buns bake all the comfort and joy you could want right into one delicious bite.
Ingredients You’ll Need
Every ingredient in this Big Fat Pecan Sticky Buns Recipe plays a starring role—from the tender dough to the rich, glossy topping. Using simple kitchen staples, each component contributes to the overall flavor, texture, and that distinctive mouthwatering appeal.
- Warm milk (1 cup, 110°F): Activates the yeast and tenderizes the dough for that soft, airy texture.
- Active dry yeast (2 1/4 teaspoons): Gives the dough its beautiful rise and fluffiness.
- Granulated sugar (1/3 cup): Sweetens the dough just enough without overpowering.
- Large eggs (2, room temperature): Enrich the dough for a tender crumb and golden color.
- Unsalted butter (1/3 cup melted + 1/2 cup softened + 3/4 cup for topping): Brings mouth-coating richness, moisture, and that buttery flavor that sticky buns are famous for.
- Salt (1 teaspoon + 1/4 teaspoon for topping): Enhances all the flavors, balancing sweetness perfectly.
- All-purpose flour (4 to 4 1/2 cups): Forms the structure of the dough; more ensures the dough isn’t too sticky.
- Brown sugar (3/4 cup for filling + 1 cup for topping): Adds deep, caramel notes and helps create the ooey-gooey caramel topping.
- Ground cinnamon (1 tablespoon): Infuses warm, cozy spice throughout the filling.
- Nutmeg (1/2 teaspoon, optional): Adds subtle depth and enhances the cinnamon spice.
- Honey or corn syrup (1/4 cup): Makes the topping sticky and glossy, giving you that classic caramel shine.
- Heavy cream (2 tablespoons): Adds creaminess and richness to the sticky topping.
- Chopped pecans (1 1/2 cups): Provide that delightful crunch and nutty contrast that finishes the buns perfectly.
How to Make Big Fat Pecan Sticky Buns Recipe
Step 1: Activate the Yeast and Make the Dough
Start by warming your milk to about 110°F, which is the perfect cozy temperature to wake up the yeast. Combine the warm milk with the active dry yeast and let it sit for about 5 to 10 minutes until it’s foamy and bubbly—this shows your yeast is alive and ready to work magic. Then stir in the sugar, eggs, melted butter, and salt. Gradually add the flour, a cup at a time, mixing until you build a soft but manageable dough. Knead this dough for 6 to 8 minutes until it feels smooth and springy—this kneading develops the gluten that makes your buns wonderfully airy and fluffy.
Step 2: First Rise
Place the dough in a generously greased bowl and cover with a clean towel. Set it somewhere warm and let it rise for about 1 to 1 1/2 hours, or until it doubles in size. This patience is key for that irresistible pillowy texture.
Step 3: Prepare the Sticky Pecan Topping
While your dough is happily rising, melt butter, brown sugar, honey or corn syrup, heavy cream, and salt together over medium heat. Stir constantly until it gently simmers and thickens, about 2 to 3 minutes. Pour this luscious caramel mixture into a greased 9×13-inch baking dish and sprinkle the chopped pecans evenly on top. This is the gooey base your buns will bake into, so make sure it’s spread evenly for every bite to have that perfect sticky bottom.
Step 4: Roll Out and Add Filling
Once the dough has doubled, punch it down and roll it out into a 16×12-inch rectangle. This gives you a nice large canvas for your decadent filling. Spread softened butter all over the dough, then sprinkle on the brown sugar mixed with cinnamon and nutmeg. These spices bring a warm, inviting aroma that fills your kitchen and your heart.
Step 5: Roll, Slice, and Second Rise
Roll the dough up tightly from the long side to create that classic cinnamon roll shape, then slice into 12 thick, big fat buns. Place them cut side down right over the sticky pecan topping in your pan. Cover again and let them rise for 30 to 45 minutes until they puff up beautifully.
Step 6: Bake and Invert
Preheat your oven to 350°F (175°C). Bake the buns for 30 to 35 minutes until golden brown and cooked through. Once out of the oven, let them rest for five minutes—this helps the sticky topping set a little so it doesn’t slide off—and then invert the pan carefully onto a serving plate so all that sticky pecan caramel glory is right on top.
How to Serve Big Fat Pecan Sticky Buns Recipe
Garnishes
A dusting of powdered sugar or a drizzle of cream cheese glaze elevates these buns from delightful to downright divine. For an extra touch, sprinkle a few toasted pecan halves on top for crunch and visual appeal.
Side Dishes
Serve your Big Fat Pecan Sticky Buns alongside fresh fruit like berries or sliced oranges to balance the sweetness with bright, juicy freshness. A steaming cup of coffee or a rich hot chocolate perfectly complements the sticky, buttery goodness for a truly indulgent breakfast.
Creative Ways to Present
Try serving these buns warm in individual ramekins topped with whipped cream and a sprinkle of cinnamon for a fun twist. They also make exceptional party treats—cut into bite-sized pieces, arranged on a platter with a honey or bourbon drizzle, and watch them disappear!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s unlikely), keep the buns wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This keeps them soft and sticky without drying out.
Freezing
These sticky buns freeze beautifully at the dough stage or after baking. For pre-baking freezing, assemble the buns, cover tightly, and freeze. When ready, thaw overnight in the fridge and allow to rise at room temperature before baking. For baked buns, wrap them well and freeze for up to 3 months. Thaw at room temperature and reheat gently.
Reheating
To enjoy your Big Fat Pecan Sticky Buns Recipe like fresh from the oven, reheat them in a 300°F oven for about 10 to 15 minutes or microwave individually for 20 to 30 seconds. The warmth brings back that irresistible gooey feel instantly.
FAQs
Can I use a stand mixer to make the dough?
Absolutely! A stand mixer fitted with a dough hook makes kneading easy and consistent. Mix the dough on low speed and then increase to medium for about 6 to 8 minutes until smooth and elastic.
What if I don’t have honey or corn syrup for the topping?
You can substitute maple syrup or even golden syrup if you have it handy. These alternatives still provide the sticky, glossy quality you want for the caramel topping.
Can I add other nuts instead of pecans?
Certainly! Walnuts, almonds, or even chopped hazelnuts work well and offer different flavor profiles, but pecans are traditional and provide that classic buttery crunch.
Is it okay to skip the nutmeg in the filling?
Yes, nutmeg is optional and adds a warm spice note, but the cinnamon is the star here, so the recipe will still be delicious without nutmeg.
How long do the sticky buns keep their freshness?
These buns are best enjoyed the day they are baked, but if stored properly in an airtight container, they stay delicious for up to two days at room temperature or about a week refrigerated.
Final Thoughts
There’s something truly special about making the Big Fat Pecan Sticky Buns Recipe from scratch. The intoxicating smell as they bake, the first bite of sticky, nutty sweetness, and the simple joy of sharing them with loved ones makes the effort so worthwhile. I can’t recommend this recipe enough—it’s a guaranteed crowd-pleaser and a perfect way to brighten any morning. Give these buns a try, and you might just find your new favorite breakfast tradition!
Print
Big Fat Pecan Sticky Buns Recipe
- Prep Time: 30 minutes (plus rising time)
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 sticky buns
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Big Fat Pecan Sticky Buns are irresistibly gooey and sweet breakfast treats with a rich pecan caramel topping, soft cinnamon-spiced dough, and a buttery filling. Perfect for a special morning, these American-style sticky buns combine a tender yeast dough with a decadent pecan sticky topping that caramelizes during baking to create a mouthwatering dessert-like roll.
Ingredients
For the dough:
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted)
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the filling:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
For the sticky pecan topping:
- 3/4 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup honey or corn syrup
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Make the dough: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy to activate the yeast. Mix in sugar, eggs, melted butter, and salt. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead the dough for 6–8 minutes until it becomes smooth and elastic, which develops gluten for a perfect texture. Place the dough in a greased bowl, cover with a towel, and allow it to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Make the sticky topping: In a saucepan over medium heat, melt butter, brown sugar, honey or corn syrup, heavy cream, and salt together. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly to prevent burning and to create a smooth caramel sauce. Pour this sticky pecan mixture into a greased 9×13-inch baking dish and evenly sprinkle the chopped pecans over the top.
- Make the filling and assemble: Roll the risen dough out into a 16×12-inch rectangle. Spread the softened butter evenly across the surface of the dough. Sprinkle the brown sugar, cinnamon, and optional nutmeg evenly over the butter, layering the classic sticky bun flavors. Starting from the long side, roll up the dough tightly into a log. Cut the log into 12 thick rolls. Place the rolls cut side down onto the pecan sticky topping in the baking dish. Cover and let the rolls rise again for 30–45 minutes or until puffed and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 30–35 minutes until they are golden brown and cooked through. Remove from oven and let rest for 5 minutes to allow the sticky topping to set slightly. Carefully invert the pan onto a serving platter so that the sticky pecan topping is beautifully displayed on top. Serve warm and enjoy the melt-in-your-mouth, gooey goodness.
Notes
- For an overnight version, refrigerate the assembled rolls after placing them in the pan. The next morning, let them rise at room temperature for about 30–45 minutes before baking.
- Add a splash of bourbon to the sticky pecan topping for a Southern twist and added depth of flavor.
- Ensure the milk is warm, not hot, to prevent killing the yeast.
- Use fresh yeast for the best rise and texture.
