These decadent Sticky Buns start with a fluffy dough that is filled with cinnamon sugar pecans then drizzled with both with a sticky bourbon pecan glaze and rich cream cheese icing!
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Pumpkin spice might be Fall’s most popular flavor combo, but where I come from, nothing says Fall more than bourbon and pecans. Kentucky produces over 90 percent of the world’s bourbon supply. That’s why we cook with bourbon. We smoke our meats with it. We simmer it with our chili. It’s in our pies. It goes in our apple ciders. That’s why bourbon, paired with pecans, is my favorite combo for sticky buns.
I prefer a hearty, savory breakfast over sweets first thing in the morning. These sticky buns are the perfect, cozy accompaniment to a hot drink while curled up on the front porch with a good book and fuzzy socks watching the trees change colors.
Perks and Highlights of the Best Pecan Sticky Buns Recipe
Cuisine Inspiration: Southern Comfort with a Twist
Get ready to experience the heartwarming delight of Southern cuisine, sweetly wrapped in each bun!
Primary Cooking Method: Baking
No fryer frenzy here – just your trusty oven, ready to golden up these beauties.
Dietary Info: Vegetarian, Contains Nuts & Gluten
Heads-up, they’re not for everyone. But for those without restrictions, it’s pure indulgence.
Key Flavor: Caramelized Pecan Goodness
We’re talking the rich, nutty decadence of pecans, harmonized with a sublime sticky, sweet coating.
Skill Level: Intermediate
A little bit of kitchen confidence and prowess goes a long way. You got this!
Special Perks:
- Crowd-Pleaser Guarantee: These buns don’t just attract attention, they steal the show. Expect zero leftovers, folks.
- Make-Ahead Magic: Prepare ’em the night before, then just bake in the morning. Fresh, warm, and oh-so-convenient.
- Aroma Therapy: Your kitchen will smell like heaven. No scented candle can compete with these buns in the oven.
- Insta-Worthy: Not only do they taste divine, but they also look it. Get those cameras ready for some serious foodie shots.
- Versatility Vibes: Serve them for breakfast, brunch, or a sweet snack. These buns know no bounds.
Cinnamon rolls or sticky buns from scratch are definitely a time-consuming labor of love, requiring at least 3 hours on the fast end. But oh, are these sweet treats worth every minute! The soft, flakey layers just can’t be replicated by instant rolls from the can. I really hope these rolls become part of your fall baking menu.
Ingredients
Boozy Pecan Marinade:
- Those tasty pecans, chopped up and ready to party.
- Bourbon, baby! As much as you dare.
- Brown sugar for a touch of sweet-talk.
- A drizzle of honey because, well, honey.
The Dough of Dreams:
- All-purpose flour, because versatility is key.
- Granulated sugar to sweeten the deal.
- Instant yeast, the rising star.
- A pinch of salt, balancing life.
- Sneaky baking soda, the silent lifter.
- Whole milk, warm and cozy.
- Unsalted butter, soft and comforting.
- Eggs at room temp, chillin’ like a pro.
Filling Fantasia:
- Packed brown sugar, because more is more.
- Ground cinnamon, the spice of life.
- Ground nutmeg, for that hint of mystique.
- Butter at room temp, spreading the love.
- Bourbon-marinated pecans, living their best life.
- A swirl of honey, just because.
Bourbon Pecan Glaze Extravaganza:
- More butter, because why not?
- Chopped pecans, back for an encore.
- Bourbon, obviously.
- Packed brown sugar, the sweet embrace.
- A double drizzle of honey, no regrets.
Cream Cheese Icing Finale:
- Cream cheese, smooth operator.
- A splash of milk, keeping things loose.
- Vanilla extract, the essence of fun.
- Powdered sugar, the final sweet touch.
How to Make Sticky Buns
For the Bourbon-Pecan Marinade: Start by giving those pecans a tan in your oven, but keep an eagle eye on them – nobody likes burnt nuts! Once they’re fragrant and toasty, give them a bourbon bath, a sprinkle of brown sugar, and a kiss of honey. Let them soak up all that goodness while you work on that dough.
For the Dough: Get your stand mixer in on the action, and let’s create the dough of legends. Mix your dry ingredients, then make it rain with warm milk, butter, and eggs. Crank up the speed until you’ve got a smooth, elastic dough baby. Let it kick back in a greased bowl, covered, in a cozy spot.
For the Filling: Mix brown sugar, cinnamon, and nutmeg like a spice DJ. In another bowl, get that butter and honey all cozy. Roll out your dough on the flour runway, spread the honey butter, and shower it with your spice mix. Sprinkle half your tipsy pecans on top, then roll up that deliciousness and slice it into perfect pieces.
Bakin’ Magic: Lay those slices in your dish and let them rise again. They’re going into the sauna next – your preheated oven – until they’re golden and irresistible.
For the Bourbon Pecan Glaze: Brown your butter like it’s suntanning in the tropics. Mix it up with the rest of the tipsy pecans, bourbon, sugar, and honey, then lavish your rolls with the glaze of the gods.
For the Cream Cheese Icing: Melt cream cheese, milk, sugar, and vanilla together until you’ve got a smooth, dreamy potion. Drizzle over your buns like you’re painting a masterpiece.
Tips
Here are my best tips for making the best pecan sticky buns:
- Be sure to use instant yeast. It makes all the difference concerning time. Since cinnamon rolls are already a lengthy endeavor, instant yeast helps move the process along.
- Everything that interacts with the yeast needs to be room temperature or warmer. The heat activates the yeast in the dough to rise. We’re dealing with chemistry here!
- You want the milk to be about 105-110 degrees Fahrenheit to activate the yeast but not scalding because that will kill the yeast. If you don’t have a thermometer, just think, your milk should be as warm as a baby’s bath or bottle.
- You’ll also want to soften your butter so it mixes easily. The best way is just to keep it out overnight.
- To quickly bring eggs to room temperature, place them in a drinking cup of warm water before adding them to the mix.
- It’s better to underbake than overbake. Remember, your pastries will continue to bake a bit after being removed from the oven. To avoid over baking and thus, drying out the pastry, begin checking the oven every five minutes starting at the 30-minute mark.
My Favorite Cinnamon Roll Recipes
- Strawberry Shortcake Cinnamon Rolls
- Orange Cinnamon Rolls
- Lemon Cinnamon Roll Biscuits
- Classic Cinnamon Rolls
- Pumpkin Cinnamon Rolls
Thank you Charneice McKenzie from GloBelle Kitchen for guest posting this recipe!
Bourbon Pecan Sticky Buns
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Ingredients
For the Bourbon-Pecan Marinade
- 1 cup chopped pecans
- 3/4 cup bourbon up to 1 cup
- 1/4 cup light brown sugar
- 2 tbsp honey
For the Dough
- 1/4 oz active dry yeast 2 1/4 teaspoons
- 1/2 cup granulated sugar plus 1 teaspoon, divided
- 1/4 cup warm water about 115F in temperature
- 4 cups all-purpose flour divided, plus more for rolling
- 3/4 tsp kosher salt
- 1 cup whole milk room temperature
- 6 tbsp unsalted butter melted
- 1 large egg plus 1 egg yolk room temperature
For the Filling
- 1/4 cup brown sugar packed
- 1/4 cup ground cinnamon
- 1 tsp ground nutmeg
- 4 tbsp salted butter room temperature, completely soft
- 2 tbsp honey
- 1/2 cup bourbon marinated pecans toasted and chopped (from the recipe above)
For the Bourbon Pecan Glaze
- 1/2 cup salted butter
- Remaining bourbon marinade from above
- 1/4 cup water
For the Cream Cheese Icing
- 6 tbsp cream cheese room temperature
- 2 tbsp milk
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
For the Bourbon-Pecan Marinade
- Preheat oven to 350F.
- Place chopped pecans on a sheet pan and toast for about 10 minutes, checking and stirring every couple minutes. Stay vigilant so they don’t burn. Pecans should be fragrant and slightly browner than before. Turn oven off.
- Store pecans in an airtight container with tight-fitting lid (i.e. mason jar, deli container, etc.). Pour over just enough bourbon to cover the pecans (up to 1 cup).
- Add brown sugar and honey, then shake until sugar dissolves and set aside. Let marinate overnight, or at a minimum throughout the prep and baking process. (The longer you let the pecans marinate, the more flavorful they’ll be.)
For the Dough
- In a small bowl, combine active dry yeast and 1 teaspoon of granulated sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, remaining 1/2 cup of sugar, and salt. Mix on low for 30 seconds until evenly combined.
- Add in milk, melted butter, yeast mixture, and eggs and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Filling
- Prepare a 13x9 rectangular baking pan by spraying the bottom and sides generously with nonstick baking spray.
- Meanwhile, in a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Set aside.
- In another small bowl, mix softened butter with honey.
- On a lightly floured work surface, use a rolling pin to roll dough into an 18x12-inch rectangle.
- Gently spread the softened honey butter evenly over the surface of the dough, leaving a half-inch border uncovered at the top. Sprinkle the cinnamon brown sugar mixture over the honey butter.
- Strain and separate half of the pecans from the marinade and sprinkle over top the cinnamon mixture. Reserve the liquid and remaining pecans for glaze.
- Starting from the long edge of the dough, roll the dough into a log, then brush the uncovered edge of the dough with a little water to seal, then press edges of the dough together.
- Using a sharp, serrated knife, cut the roll into 12 equal slices. Some people use unflavored floss to cut through the dough. Use a kitchen ruler to help get the measurements equal.
- Lastly, arrange the slices in a single layer in the prepared pan, cut side up. Cover with a kitchen towel and let rise un a warm spot until doubled in size, about 45-50 minutes.
- Meanwhile preheat oven to 350F. Bake rolls on middle rack until light golden brown and firm to the tough, about 25-30 minutes. Remove from oven, and rest in pan on wire rack.
For the Bourbon Pecan Glaze
- Start by browning the butter. Heat butter in a small skillet over medium heat until caramel in color and fragrant.
- Add remaining pecans and liquid from the marinade, along with water and cook until thickened, about 10-12 minutes.
- Pour glaze over rolls.
For the Cream Cheese Icing
- In a medium bowl, whisk together ingredients until creamy and smooth.
- Drizzle over glaze. Serve sticky buns warm and enjoy!
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I made these and they were Fabulous !!! I can’t wait to make them again ~ they were just as good the next day when we warmed them up again. I did put a little more cream cheese in the glaze just for our taste but wow I would tell everyone to try this recipe because it was so good and easy !
Sticky Buns in all their forms are an addiction of mine. Of course, I don’t make them often (time constraints, but also I can’t handle eating so many carbs on a regular basis). When I do make them, I want them to be the very best; better than anything that can be purchased anywhere! This recipe meets all my criterion for an excellent sticky bun, one worth the effort and the carbs!
I don’t have a mixer with dough hook. Would you please give directions for hand kneading? I assume that I can use regular mixer or wooden spoon for adding all ingredients together to form elastic ball.
Thank you
Oh these look epic. Anything with pecan is good with me!
Wow, these sticky buns look so good! I’m definitely adding these to my menu for Thanksgiving morning.
This is really ahh-mazing!! I love it! Such an amazing treat!
Love how easy this recipe is. It’s perfect for our family!
These are gooey delicious! The pecan topping and sugar glaze is perfect! This would make a wonderful dish for a special brunch or Christmas morning!