Pecan sticky buns have been a family favorite in our house for many years. Even if you've never made bread before, you can make this special treat.
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About
These sticky pecan bun treats ultimately come from Germany, where a variation of them was called schnecken. Eighteenth-century German settlers in the United States brought them to Pennsylvania, and they have been well-loved treats ever since.
Ingredients
Wondering what you'll need to make these pecan sticky buns? Fortunately, the dough is simple to make, and the filling and topping don't take a lot of ingredients. Let's discuss the key ingredients in this recipe.
- Bread Flour: Make sure to use bread flour instead of all-purpose for this recipe. The higher protein content creates more gluten in the dough, making the sticky buns fluffier.
- Unsalted Butter: I like to use unsalted butter in baking because it is typically fresher than salted butter, and using it allows me to control how much salt is in the dish.
- Brown Sugar: This sweetener is used in the filling and topping.
- Pecan Halves: Although you can use chopped pecans instead, the halves look more impressive. Feel free to use whatever kind of pecans you have on hand.
How to Make
Gather the ingredients for the sticky bun dough. You'll need bread flour, fast-action yeast, salt, eggs, butter, sugar, sour cream, and milk.
- Dump the flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl. Stir each one in with your finger.
- Add the sugar and butter and mix until blended.
3. Dump in the eggs, sour cream, and half of the milk. Mix until a dough begins to form, then gradually trickle in the milk to form a somewhat sticky dough.
4. Switch attachments to the dough hook and knead for about 5 minutes on medium-low speed, until the dough is not as sticky and passes the windowpane test. (See the recipe card below for an explanation of the windowpane test.)
Shape the dough into a ball, place it in a buttered bowl, and cover it tightly with plastic wrap. Set aside to rise in a warm place until at least doubled in size, about 1 ½ hours.
5. Melt the butter in a saucepan over medium heat, then add the sugar, maple syrup, and cream. Whisk the mixture until the sugar dissolves, then boil it for a couple of minutes until thickened. Be careful to stir frequently and keep the heat low so it doesn't burn.
6. Immediately pour the maple caramel into a buttered 9x13-inch pan and sprinkle 1 cup of the toasted pecan halves on top of the caramel. Set the pan aside for later.
7. Let the dough rise until it's doubled in size, about 1 to 1 ½ hours.
8. Once the bread dough has doubled in size, turn it out onto a floured surface and punch it down all over. Roll the dough to a 15x18-inch rectangle. Spread the butter over the dough, then sprinkle with the brown sugar, cinnamon, and chopped pecans.
Roll the dough up tightly from one of the long sides, then pinch the seam and ends to form a log. Wrap a piece of clean thread around the log and pull the ends to tighten the thread around the log, cutting it into a slice. Repeat until you have 12 pecan rolls, then place them in the prepared pan.
Cover them with a piece of plastic wrap and set them aside to rise until their sides are touching and the sticky buns are springy to the touch, about 1 hour. Make sure to preheat the oven to 375°F.
9. Bake at 375°F for 20-25 minutes, until the pecan rolls are a deep golden brown. Check their internal temperature with a meat thermometer to double-check that they're cooked; it should read 190°F.
10. Let the pecan sticky buns cool for about 5 minutes in the pan, then flip the pan onto a cookie sheet or serving platter. Enjoy pecan sticky buns while they're still warm and gooey!
Recipe FAQs
They are quite similar, but not identical. Sticky buns are made the same way as cinnamon rolls but simply are baked with a caramel topping--hence the name.
They are basically cinnamon rolls topped with a caramel glaze. After rolling the buns, the glaze is put inside the pan and the rolls are baked on top. Once the rolls are removed from the oven, the pan is inverted so the caramel is on top.
There are two ways to check if sticky buns are done baking. First, by color, they should be a rich golden brown, not pale. The other is by temperature which is the most accurate way. Insert a meat thermometer into the center roll; it should have a temperature of 190-200 F.
Yes, sticky buns will keep well on the counter as long as they are tightly sealed. For best freshness, eat within 24 hours of baking or freeze.
How to Store
- Leftovers: Let them cool completely. Seal the sticky pecan buns in an airtight container or a zip-top bag. Make sure to press extra air out of the bag. Store at room temperature for up to 24 hours.
- Freeze: Freezing is the best way to keep them fresh for longer. Seal them in a zip-top freezer bag and press out the extra air. Then store in the freezer for up to one month.
- Reheat: Defrost in the microwave for 30-45 seconds per roll.
Expert Tips
- Always use bread flour. This ensures a chewy texture and higher-rising buns.
- In a hurry? Make the bread dough the night before and let it do its rising in the fridge.
- Keep the caramel from burning by whisking it frequently and keeping the heat on medium-low.
- Only let the pecan buns cool for 5 minutes before flipping them out of the pan, or the caramel will harden and you won't be able to get them out easily.
- Leftovers freeze very well and can be quickly defrosted for a delightful snack.
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Recipe
Pecan Sticky Buns
Ingredients
For the Bread Dough
- 4 ⅛ cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons salt
- ¼ cup caster sugar
- ½ cup unsalted butter, softened
- ¼ cup sour cream
- 2 large eggs
- ¾ cup whole milk, 1
For the Maple Pecan Topping
- ½ cup unsalted butter
- ⅔ cup light brown sugar, firmly packed
- ⅓ cup maple syrup
- 3 tablespoons whole milk
- 1 cup pecan halves, toasted
For the Cinnamon Butter Filling
- 2 tablespoons unsalted butter, melted
- ½ cup light brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- ¾ cup pecan halves, toasted and chopped
Instructions
Making the Bread Dough (25 minutes + 1 ½ hours proving)
- Warm the milk to 115 F.
- Place the flour in the bowl of a stand mixer and pour in the salt and yeast on opposite sides of the bowl, then stir in each one with your finger. Stir in the sugar with the paddle attachment and add the softened butter, sour cream, and eggs.
- Start mixing the dough on low speed and gradually trickle in the warm milk. Add just enough milk to create a soft, stretchy, and somewhat sticky dough; you may not need it all.
- Switch the attachment to the dough hook and knead for 5-8 minutes, until the dough has a glossy sheen and no longer sticks to the bowl. You may need to add a sprinkle of flour to the bowl if the dough is excessively sticky.
- Most importantly, the dough should pass the windowpane test. Test the dough by stretching a lump of it between the thumb and forefinger of each hand. The dough should stretch until translucent without breaking; if not, knead for a minute longer and check again.
- Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Set aside in a warm place and let the dough prove until it's at least doubled in size, about 1 ½ hours.
Preparing the Maple Pecan Topping (15 minutes)
- While the dough is proving, prepare the pecan topping. Spread 1 ¾ cups of pecan halves on a small cookie sheet. Roast the pecans at 350 F for 8-10 minutes, stirring halfway through. Keep an eye on the nuts so they don't burn.
- Lightly butter the base and sides of a 9x13-inch cake pan that's at least 2 inches deep.
- In a medium saucepan, melt the butter and add the sugar, maple syrup, and milk. Stir until the sugar has fully dissolved, then let the mixture boil for a couple minutes.
- Pour immediately into the prepared pan and sprinkle 1 cup of toasted pecan halves evenly over the top. Let cool until the buns are ready.
Shaping the Sticky Buns (25 minutes + 1 hour proving)
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out the gas pockets, then roll the dough to a 15x18-inch rectangle.
- Brush the dough with the melted butter, then stir together the brown sugar and cinnamon until thoroughly mixed and sprinkle evenly over top.
- Chop the remaining ¾ cup of toasted pecan halves into small pieces, then sprinkle over the dough.
- Tightly roll up the dough from one of the short ends and pinch the seam to seal.
- Cut off the ends with a piece of stout thread by placing the thread under the log and pulling it tight to make a loop. Keep tightening the loop until it cuts through the dough. Slice the log into twelve equal slices and place them evenly in the prepared pan.
- Place the pan inside of a large, clean garbage bag, inflate the bag, and tuck the ends underneath to seal. Set aside in a warm place until the buns' sides are touching and the dough springs back when gently prodded with a fingertip, about 1 hour.
- About 10 minutes before the bread is done proving, preheat the oven to 375 F.
Baking the Sticky Buns (20 minutes + 5 minutes cooling)
- Bake the buns at 375 F for about 20-25 minutes, until they're a rich golden brown. Cover with a sheet of aluminum foil if they're getting too dark. The center buns should have an internal temperature of at least 190 F.
- Let the pecan buns cool for 5 minutes in the pan, then invert onto a large cookie sheet. Serve the buns warm.
Notes
- Always use bread flour. This ensures a fluffy texture and high-rising buns.
- In a hurry? Make the dough the night before and let it rise in the fridge.
- Only let the buns cool for 5 minutes before flipping them out of the pan, or the caramel will harden and you won't be able to get them out easily.
- Leftovers freeze very well and can be quickly defrosted for a delightful snack.
- Keep the caramel from burning by whisking it frequently and keeping the heat on medium-low.
Nutrition
Our pecan sticky buns recipe was originally published on April 11, 2018.
Abbie
We made these without pecans and they still turned out great! Thank you!
Emma
Thanks so much, Abbie! So glad that you enjoyed these buns!
Suzanne
This would literally be perfect for fall, and great as a substitute for the normal cinnamon rolls!
Emma
Thank you, Suzanne! They would make fantastic autumn cinnamon rolls--maybe even for a Thanksgiving treat.
Connie Sue Gault
I can’t wait to try making these. Your instructions make it so easy to make
Emma
Thanks, Connie! Check back in and let us know how they turned out!