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This Pecan Sticky Buns recipe has an enriched dough and a scrumptious caramel-pecan sticky topping. These are always a hit every time we make them.
There is no longer a need to spend a fortune on sticky buns when you can have them homemade for only $7.45. This recipe makes 12 servings and costs just $0.62 per serving.
Sticky Buns are the cousin to the Cinnamon Roll, and we will let you decide which recipe is the best!
Pecan Sticky Buns
If you are team Cinnamon Roll, you may find that you will switch teams after trying this Pecan Sticky Buns recipe! These are like a cousin of the cinnamon roll, and we all know cousins make the best friends! The buns are a rich, decadent, sticky indulgence that your family will beg you to make.
They are perfect for a holiday brunch, a weekend breakfast, holiday entertaining, or a special dessert. Imagine taking a bite into a caramel-buttery topping that is soft and gooey on the inside but with a nutty crunch in each bite. The pecans on top of these Sticky Buns put them over the top!
Do more than imagine and make these buns a reality by whipping up a batch today. Serve a plate to your family for breakfast or put them in a cute tin to deliver to your neighbors, co-workers, teachers at school, and anyone else who deserves a tin of Pecan Sticky Buns!
What is the difference between a cinnamon roll and a sticky bun?
Both sweet rolls are delicious, and both are made of the same ingredients. The difference is in the topping. Cinnamon rolls are topped with a cream cheese frosting. In contrast, Sticky Buns have brown sugar, butter, and pecans topping.
How do you know when a sticky bun is done?
Bake the buns for thirty to forty minutes at 350 degrees. You will know they are done when they are golden brown on top.
How long do sticky buns last?
Sticky buns will stay fresh for up to two days as long as they are stored at room temperature in an airtight container. We prefer them fresh the day they are baked and often do not have any leftovers!
How much will this Pecan Sticky Buns recipe cost to make:
RECIPE COST: $7.45
PRICE PER SERVING: $0.62
- 1/2 cup whole milk –$0.08
- 1 1/2 Tablespoons active dry yeast –$0.13
- 2 eggs –$0.20
- 1/2 cup warm water –$0.00
- 1 cup unsalted butter –$1.62
- 1/2 cup granulated sugar –$0.12
- 1 1/2 teaspoons salt –$0.02
- 1 Tablespoon ground cinnamon –$0.01
- 4 1/2 cups all-purpose flour –$0.85
- 1 1/2 cup brown sugar –$0.64
- 1/2 cup light corn syrup –$0.68
- 1 teaspoon vanilla extract –$0.17
- 1 cup pecans –$2.84
To find out more about how we price our recipes, check out Budget Recipes Explained.
Cook’s Tools:
- 9×13 baking dish
- stand mixer
- liquid measuring cup
- measuring spoons
- medium bowl
- measuring cups
- handheld mixer
- rubber spatula
- pastry brush
- rolling pin
- pastry cutter
How to make Pecan Sticky Buns recipe:
STEP ONE:First, make the dough and then knead it for about eight minutes. Let it rise for about one hour.
STEP TWO:While the dough is rising, make the filling and the topping. Evenly spread the butter mixture into the prepared baking dish and then sprinkle with chopped pecans.
STEP THREE:Next, assemble the sticky buns by first rolling out the dough, sprinkle the filling on top, roll it, and then cut it into twelve even pieces. Lay the dough pieces on top of the pecans. Let it rise until it doubles in size.
STEP FOUR:Finally, bake the buns for thirty to forty minutes and then let the buns cool before flipping the pan upside down onto a serving platter. Scoop out any leftover topping from the pan and spread it over the buns.
The Flavor and Recipe Variations
Instead of pecans, you can use cashews, almonds, or macadamia nuts.
How long is it good for:
Serve andStore:These will keep, in an airtight container at room temperature for 1-2 days. To reheat, place a pecan sticky bun on a microwave-safe plate and heat in a microwave at 50% power for 20-30 seconds.
Freeze:Wrap the finished and cooled sticky buns in foil and then place the buns in a freezer-safe Ziploc bag.
How to get the kids involved with this recipe:
Ages 2-3: Let your little one help spread the butter mixture into the bottom of the baking dish. They can then, on their own, sprinkle the pecans over the top of the butter mixture.
Ages 4-5:Have your little one help measure out and mix the ingredients for the topping mixture as well as the filling.
Ages 6-8: Teach them how to roll out the dough. They can then place the filling on the dough and roll and cut them.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More Desserts:
- Brownie Cookies
- Chocolate Peanut Butter Bon Bons
- Cinnamon Sugar Pretzel Bites
- Cranberry Pistachio Cookies
- Crockpot Candy
- Dark Chocolate Pecan Pie
- Chocolate Dipped Gingerbread Cookies
- Easy Chocolate Fudge
- Chocolate Dipped Sugar Cookies
- Chocolate Glazed Biscuit Donuts
- Overnight Cinnamon Rolls
- Mini Apple Pies
- Chocolate Crinkle Cookies
- Rocky Road Fudge
- Quick Monkey Bread from Scratch
Pecan Sticky Buns
Recipe Cost 7.45
Serving Cost 0.62
Course Bread, Breakfast
Cuisine American
This Pecan Sticky Buns recipe has an enriched dough and a scrumptious caramel-pecan sticky topping. These are always a hit every time we make them.
Servings: 12 people
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 2 hours hrs 45 minutes mins
Equipment
9x13 baking dish
stand mixer
Liquid measuring cup
Measuring spoons
See AlsoSchool Dinners Fudge Tart RecipeMedium bowl
measuring cups
handheld mixer
rubber spatula
pastry brush
rolling pin
pastry cutter
Ingredients
DOUGH:
- ½ cup whole milk
- ½ cup warm water
- 1 ½ Tablespoon active dry yeast
- ¼ cup unsalted butter softened
- 2 large eggs beaten
- 4 ½ cups all-purpose flour approximate
- ½ cup granulated sugar
- 1 ½ teaspoon salt
FILLING:
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar
- 1 Tablespoon ground cinnamon
TOPPING:
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
US Customary - Metric
Instructions
MAKE DOUGH
In a small saucepan scald the milk to 181-212 degrees F.
Add sugar, salt, and butter. Stir the mixture cool to about 100-105 degrees F.
Pour warm water into a stand mixer bowl and add yeast.
Let the mixture sit for 5 minutes or until foamy.
Add milk mixture, beaten eggs, and 2 cups of flour. Mix until dough is well combined.
Gradually add enough flour until stiff dough forms.
KNEAD AND RISE DOUGH:
On a lightly floured surface, knead the dough for about 8 minutes.
Place the dough in a greased bowl, turn dough over, and then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until the dough is doubled in size, about 1 hour.
While the dough is rising, make the topping.
MAKE TOPPING:
Lightly grease a 13x9 baking dish with nonstick cooking spray.
In a medium bowl, cream together the butter and brown sugar until smooth.
Add the corn syrup and vanilla extract and beat until light and fluffy.
Spread the butter mixture evenly into the prepared baking dish.
Sprinkle the butter mixture evenly with chopped pecans.
ASSEMBLE STICKY BUNS:
When the dough has risen, roll it out on a floured surface into a 16x12-inch rectangle.
Drizzle melted butter over dough the dough.
In a small bowl, combine brown sugar and cinnamon, and sprinkle it evenly over the melted butter.
Starting with the long side, roll the dough. Cut the dough into 12 even pieces.
Lay the dough pieces on top of the pecans.
Cover the pan with plastic wrap and rise until doubled in size, about 60-90 minutes.
BAKE AND FINISH:
Preheat oven to 350 degrees F and bake for 30-40 minutes or until the buns are golden brown.
Cool the buns in the pan for 5-10 minutes, and then flip the pan upside down onto a serving platter. Scoop out any remaining topping from the pan and spread it over the buns.
Cool the buns for 20 minutes before serving.
Notes
Instead of pecans, you can use almonds, cashews, or macadamia nuts.
Nutrition
Serving: 1sticky bun | Calories: 551kcal | Carbohydrates: 81g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 326mg | Potassium: 146mg | Fiber: 3g | Sugar: 44g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
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