Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
I first served these sticky buns warm from the oven and they were an instant family favorite, perfect for weekend breakfasts.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 3/4 cup (180 ml) whole milk warmed to 110°F/43°C, 1/4 cup (60 g) unsalted butter melted, 2 large eggs
- Filling: 1/2 cup (100 g) light brown sugar packed, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened, 1 cup (110 g) pecans roughly chopped
- Honey Caramel Sauce: 1/2 cup (115 g) unsalted butter, 1/2 cup (120 ml) honey, 1/2 cup (100 g) light brown sugar packed, 1/2 cup (120 ml) heavy cream, 1/2 tsp salt, 1 cup (110 g) pecan halves
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5–10 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually add flour, mixing until a soft dough forms.
- Step 3:
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Prepare the honey caramel sauce: In a saucepan over medium heat, melt butter. Add honey, brown sugar, and salt stir until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13-inch (23x33 cm) baking dish.
- Step 5:
- Punch down risen dough. Roll out on a floured surface to a 16x12-inch (40x30 cm) rectangle.
- Step 6:
- Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
- Step 7:
- Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Step 8:
- Arrange buns, cut side down, over the honey caramel sauce in the baking dish. Cover and let rise for 30 minutes until puffy.
- Step 9:
- Preheat oven to 350°F (175°C). Bake buns for 25–30 minutes or until golden brown and cooked through.
- Step 10:
- Cool for 5 minutes, then invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save This recipe brings our family together on cozy weekend mornings, sharing smiles and sticky fingers around the table.
Required Tools
Large mixing bowl, Measuring cups and spoons, Saucepan, Rolling pin, 9x13-inch (23x33 cm) baking dish, Sharp knife or dough cutter, Stand mixer (optional)
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), tree nuts (pecans). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 23 g, Carbohydrates 50 g, Protein 6 g
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Serve these sticky buns warm for a truly irresistible treat that will make any morning special.
Recipe FAQs
- → How do I achieve soft, pillowy buns?
Use warm milk and knead the dough well until smooth and elastic. Allow the dough to rise fully before baking to get light, airy buns.
- → Can I substitute pecans with other nuts?
Yes, walnuts can be used as an alternative for a similar crunchy texture and nutty flavor.
- → What is the purpose of the honey caramel sauce?
The honey caramel sauce adds moisture and a rich, sweet coating that caramelizes during baking, enhancing flavor and texture.
- → How do I prevent the filling from leaking out?
Ensure the dough is rolled tightly and sealed well before slicing to keep the filling contained during baking.
- → Can these buns be prepared in advance?
Yes, the dough can be prepared and allowed to rise, then refrigerated and baked the next day for fresh results.