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!
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 brown sugar
- 2 tbsp honey
For the Dough
- 4 cups all purpose flour plus more for rolling
- 1 cup granulated sugar
- 2 1/3 tsp instant yeast packet 1 packet
- 1 tsp salt
- 1/4 tsp baking soda
- 3/4 cup whole milk warm (100-110F)
- 10 tbsp unsalted butter softened, cut in pats
- 4 large eggs room temperature
For the Filling
- 1/4 cup brown sugar packed
- 1/4 cup ground cinnamon
- 1 tsp ground nutmeg
- 4 tbsp butter room temperature, completely soft
- 1/2 cup bourbon marinated pecans toasted and chopped (recipe below)
- 2 tbsp honey
For the Bourbon Pecan Glaze
- 1/2 cup butter (instructions on how to brown below)
- 1/2 cup chopped pecans
- 3/4 cup bourbon I used Wild Turkey American Honey
- 1/4 cup brown sugar packed
- 2 tbsp honey
For the Cream Cheese Icing
- 3 tbsp cream cheese room temperature
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
For the Bourbon-Pecan Marinade
- Toast chopped pecans in a preheated oven for at least 10 minutes, checking and stirring the pan every 4 minutes. Be sure to stay vigilant, so they don't burn. Pecans should be fragrant and slightly browner than before.
- Store toasted pecans in a container. Using just enough bourbon to cover the pecans, soak the pecans. I use a 1-pint (2 cups/16 oz) mason jar.
- Add brown sugar and honey. Shake/stir and set aside. Let marinate overnight or at a minimum throughout the prep and baking process.
For the Dough
- Generously grease a large bowl and a rectangular baking dish and set aside.
- Using a stand mixer fitted with the hook attachment, mix dry dough ingredients (flour, sugar, yeast, salt, baking soda) at slow speed. Add warm milk, soft butter, and eggs one at a time and mix until a ball of dough forms.
- Increase mixing speed until the ball of dough is smooth and elastic (about 10 minutes). Transfer ball of dough into the lightly greased bowl. Cover with a kitchen towel as set aside in a warm area for 45 minutes. The heated area could be an oven set on 200 or "warm" or near a sunny window.
- After 45 minutes, punch down dough. Mix and turn with your hands and let sit again in the warm space.
For the Filling
- Meanwhile, in a small bowl, mix 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 a rectangle.
- Carefully spread the softened honey butter evenly over the dough, leaving a half-inch border. Cover the honey butter evenly with sprinkled cinnamon sugar mix.
- Separate ½ of the pecans from the bourbon marinade and sprinkle over top the cinnamon mix.
- Starting from the long edge of the dough, roll the dough into a cylinder. Then use water to press the edges of dough together to seal.
- Using a sharp, serrated knife, cut the roll into twelve equals slices. Some people use string/floss to cut through the dough. A kitchen ruler might be used to get the measurements equal.
- Lastly, arrange the slices in a single layer on the prepared pan. Cover with a kitchen towel and let rise in a warm spot until double in size --- about 45 minutes. Preheat oven to 350°F or 180 C. Bake rolls until lightly golden brown and firm to the touch about 25 to 30 minutes. Rest pan to a cooling rack.
To Make Bourbon Pecan Glaze
- To make browned butter: In a small skillet, heat butter on medium heat until caramel in color and fragrant. Stirring occasionally to ensure it doesn't burn.
- Mix browned butter with pecans and bourbon, brown sugar, and honey until combined. Pour glaze over the rolls.
To Make Cream Cheese Icing
- In a small saucepan over medium heat, combine cream cheese, milk, powdered sugar, and vanilla. Whisk cheese is melted and smooth. Remove from heat and set aside.
- Top with a drizzle of cream cheese frosting over the glaze. Serve 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!