Pin It Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat
This recipe has become a weekend favorite in my family, bringing warmth and smiles with every bite
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
Pin It My family gathers around the table every Sunday morning to enjoy these sticky buns, making memories with every bite
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
Calories: 420, Total Fat: 23 g, Carbohydrates: 50 g, Protein: 6 g per serving
Pin It 
Enjoy these sticky buns warm for the best flavor and texture every time
Recipe Q&A
- → How do I ensure the dough rises properly?
Use warm milk around 110°F (43°C) to activate the yeast effectively. Let the dough rise covered in a warm spot until doubled, usually about 1 hour.
- → Can I substitute the pecans with other nuts?
Yes, walnuts are a good alternative to pecans and will work well with the cinnamon sugar and caramel flavors.
- → What is the best way to achieve a caramel sauce consistency?
Simmer the butter, honey, brown sugar, and salt together before adding heavy cream. Stir constantly to create a smooth, rich caramel.
- → How should I store leftovers?
Keep buns covered at room temperature for up to two days or refrigerate. Reheat gently in the microwave to restore softness.
- → Can I add extra spices to the filling?
Yes, a pinch of ground cardamom or nutmeg can enhance the filling’s warm flavors without overpowering the pecans and honey.