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Pecan Sticky Buns

Pecan Sticky Buns
Light, full of flavor, the cinnamon filling complementing the glazed caramel topping.
Yield 12 sticky buns




  • 3 1/3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 3/4 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1 large egg


  • 1/3 cup unsalted butter
  • 1/2 cup brown sugar (packed)
  • 3 tablespoons light corn syrup
  • 1/3 cup pecans


  • 2 tablespoons brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter (softened)


  • In a stand mixer bowl, combine 1 cup flour, yeast, sugar and salt. Heat milk, water and butter to 120-130°F; butter does not need to melt. Add warm milk mixture to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare topping: Heat butter, brown sugar and corn syrup; stir until butter is melted and ingredients are well blended. Pour into greased 13×9-inch cake pan. Sprinkle pecans evenly over topping.
  • Prepare filling: In a small bowl, combine brown sugar, granulated sugar and cinnamon; mix to combine.
  • Turn dough onto lightly floured surface; punch down. Roll or pat to a 15×12-inch rectangle. Spread with softened butter. Sprinkle cinnamon-sugar mixture over dough. Starting with shorter side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place buns, cut side up, on Topping in pan. Cover; let rise in warm place until indentation remains when lightly touched.
  • Preheat oven to 350°F.
  • Bake for 25 to 35 minutes, or until golden brown. Remove from oven; cover pan with foil. Invert pan onto rack. Let sit 1 minute; remove pan. Cool. Be careful as caramelized topping is dangerously hot.


For a richer topping, mix in 1/4 cup heavy cream after other ingredients are heated.
Photo by Jen Schall.

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Review & Comments

Annabelle | Reply

April 20, 2023
Just made these rolls this afternoon and they turned out pretty good; not too sweet and they rose in the pan well. The dough was easy to handle and rolled out easily; which is always a plus. The only problem is that the a small amount of the topping stuck to the pan but even that was easy to re-apply to the rolls, once they were turned onto the cooling rack. Thanks for sharing this recipe; I will definitely keep this in my library.

Sally Vose | Reply

5 stars
Can these rolls be frozen? If so, what will be the baking time before freezing and once thawed? I’ve made these rolls for many years, but never tried freezing them. I always have requests to bring these to every Thanksgiving meal ever since my mother passed away and I became the family baker.

Red Star Yeast | Reply

Hi Sally,
I’m so happy to hear that you are enjoying these sticky buns for so many years! Here’s a link that has tips for freezing baked goods:
Happy baking!

P.J. | Reply

5 stars
Made the same mistake twice. Mixed all the filling ingredients together instead of spreading the butter and sprinkling the rest. Oh, well, they are still fantastic and so easy to make.


does it matter whether salted or unsalted butter?

Red Star Yeast | Reply

Hi Angelo,
It really depends on your taste preference. Unsalted butter is preferred, but either will work in the recipe.
Happy baking!

BJ | Reply

5 stars
Wow! Perfect. The buttery cinnamon roll filling really sets these sticky buns apart. Deeelicious!

Barbara Mathis | Reply

5 stars
I live in a high altitude state and this recipe is the best I’ve ever found! I used the bread machine for the first rise on dough cycle. I added a scant tblsp more flour as the machine was mixing. I’ve cut the rolls and they are on their second rise in a warm oven, now. This is definitely a keeper!

barbara | Reply

I have been looking for this recipe for sometime. I will be making these very soon. I used to make them frequently and lost the recipe they were so yummy!

Eve | Reply

5 stars
love sticky buns! 🙂

I have wanted this recipe for a long time! Thank you! 🙂

Brittany S. | Reply

5 stars
These were a HIT! I decided to start making sticky buns for christmas breakfast this year and I was going to do it the quick way using premade biscuits but changed my mind at the last minute. I love that I have all the ingredients on hand so it was easy to make. The only thing I did different was use butter flavored maple syrup instead of corn syrup and once I placed the sticky buns in the pan I let them rise until they looked like they would explode. The cooking time was chopped by about 15-17 minutes but they were so light and fluffy! I love this recipe.

frank noble | Reply

try using heavy cream and brown sugar for your topping and let proof and bake

David Watson | Reply

4 stars

Kim | Reply

5 stars
These are really good! YUM

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