4.9 from 8 reviews
Pecan Sticky Buns
Light, full of flavor-the cinnamon filling complementing the glazed caramel topping.
Yield: 12 sticky buns
For the dough:
  • ½ cup milk
  • ½ cup water
  • ¼ cup butter
  • 1 egg
  • 3⅓ cups bread flour
  • ¼ cup sugar
  • ¾ tsp salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
For the topping
  • ⅓ cup butter
  • ½ cup brown sugar, packed
  • 3 Tbsp light corn syrup
  • ⅓ cup pecans
For the filling:
  • 2 Tbsp butter, softened
  • 2 Tbsp brown sugar, packed
  • 2 Tbsp sugar
  • 1½ tsp cinnamon
  1. Combine yeast, 1 cup flour, sugar and salt. Heat milk, water and butter to 120-130°F; butter does not need to melt. Combine dry mixture, warmed liquids and egg in mixing bowl on low speed. Blend at low speed until moistened; beat 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour in necessary. Place dough in lightly oiled bowl; turn to grease top. Cover and let rise until dough tests ripe. Prepare topping.

  2. Topping: Heat butter, brown sugar and corn syrup; stir until blended. Pour into greased 13x9-inch cake pan. Sprinkle with pecans.

  3. Turn dough onto lightly floured surface; punch down. Roll or pat to a 15 x 12-inch rectangle. Spread with softened butter. Mix together dry Filling ingredients and sprinkle 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. Bake in preheated 350ºF oven 25 to 35 minutes, or until golden brown. Remove from oven; cover pan with foil. Invert pan onto rack. Let cool 1 minute; remove pan. Cool. Caramelized topping is dangerously hot.

  4. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  5. This recipe is featured at My Kitchen Addiction.

Pecan Sticky Buns | Light, full of flavor-the cinnamon filling complementing the glazed caramel topping. Find recipe at redstaryeast.com.

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  1. 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.

  2. 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.

  3. does it matter whether salted or unsalted butter?

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

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

  5. 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!

  6. 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!

  7. love sticky buns! 🙂

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

  8. 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.

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

  10. These are really good! YUM

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