I like big buns, and I cannot lie. Y’all knew that was coming! lol These sticky buns bake up fat and fluffy, with cinnamon, honey butter, and toasted pecans tucked into every cranny. I pour a brown butter pecan glaze over the sticky buns while they’re warm, then drizzle cream cheese icing on top. I’ve done the whole bake-and-flip thing, but this way gets them sticky as jam without me having to wrestle a hot pan. Get into it, boos.
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Pecan Sticky Buns Ingredients
- Pecans: For the filling and the brown butter glaze. Chop and toast the whole batch first, then divide it so you don’t accidentally use it all in one place.
- Yeast mixture: Active dry yeast, warm water, and granulated sugar. Check the expiration date and use water between 105 and 110°F. Too hot can kill the yeast. If the mixture doesn’t foam after 10 minutes, start over with fresh yeast and check your water temp before adding anything else.
- Dry dough ingredients: All-purpose flour, the remaining granulated sugar, and kosher salt. Spoon the flour into your measuring cup and level it off. Scooping straight from the bag packs in extra flour, and y’all didn’t come this far for heavy buns!
- Wet dough ingredients: Whole milk, melted unsalted butter, a large egg, and an extra egg yolk. Bring the milk and eggs to room temp, and let the melted butter cool until barely warm. If your eggs are cold from the fridge, put them in a bowl of warm water for 5 to 10 minutes.
- Cinnamon pecan filling: Packed light brown sugar, ground cinnamon, ground nutmeg, softened salted butter, honey, and some of the toasted pecans. Cut cold butter into small cubes to help it soften faster. You want it spreadable, not melted, so it stays put when you roll the dough.
- Brown butter pecan glaze: Salted butter, packed light brown sugar, honey, room-temperature heavy cream, alcohol-free vanilla flavoring, and the remaining toasted pecans. Use a tall saucepan because the cream can bubble up when it hits the butter. Keep extra cream handy in case you need to loosen the glaze.
- Cream cheese icing: Cream cheese, powdered sugar, milk, and alcohol-free vanilla flavoring. Use softened, full-fat brick cream cheese for the smoothest icing. Beat it with the powdered sugar before adding the liquids, and sift the sugar first if it’s lumpy.
How to Make Sticky Buns
These step-by-step photos show how to make sticky buns with pecans, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Pecan Sticky Buns Recipe
1. Toast the pecans
Spread the chopped pecans on a baking sheet and toast until fragrant, stirring so they brown evenly. Let them cool, then divide between the filling and glaze.
2. Wake up the yeast
Stir the yeast, a little granulated sugar, and warm water together. Let it sit until a foamy layer forms on top.
3. Mix the sticky bun dough
Combine half the flour with the remaining granulated sugar and salt in your mixer bowl. Add the milk, melted butter, egg, egg yolk, and yeast mixture, then mix on low until combined.
4. Knead until smooth and stretchy
Gradually mix in the remaining flour, then knead until the dough is smooth, elastic, and slightly tacky. It can cling a little to the bottom of the bowl without needing more flour.
PRO TIP: Don’t put that dough up to rise just yet, boos. Pinch off a small piece and stretch it gently between your fingers. If it gets thin enough to see light through without tearing, you’re good! That’s the windowpane test. If it tears right away, don’t add more flour. Just keep kneading.
5. Let the dough rise
Place the dough in a lightly greased bowl, cover, and let it rise until doubled.
6. Mix the cinnamon sugar
Stir the brown sugar, cinnamon, and nutmeg together, breaking up any sugar lumps so the spices spread evenly through the filling.
7. Stir together the honey butter
Mix the softened salted butter and honey until smooth and easy to spread.
8. Fill the dough
Roll the dough into a rectangle on a lightly floured surface. Spread with honey butter, leaving a narrow border along one long edge, then sprinkle with the cinnamon sugar and the filling portion of pecans.
9. Roll and slice
Starting at the long edge opposite the bare border, roll the dough into a log and pinch the seam closed. Cut into equal rolls without pressing them flat. You can use unflavored dental floss or a sharp knife.
10. Let the sticky buns rise
Arrange the rolls cut side up in your greased baking dish. Cover and let rise until puffy and nearly doubled, then bake until golden and cooked through in the center. Set the dish on a wire rack while you finish the glaze.
PRO TIP: If your dough log feels too soft, refrigerate it for 15 to 20 minutes so it firms up before slicing. Then mark 12 equal pieces and cut.
11. Brown the butter
Melt the butter over medium heat and keep stirring as it foams. Watch for golden brown bits on the bottom and a nutty smell, then pull the pan off the heat.
12. Finish the pecan glaze
Carefully stir the brown sugar, honey, and cream into the browned butter. Return to a gentle simmer and stir until smooth and slightly thickened, then remove from the heat and add the vanilla flavoring and remaining pecans. Spoon over the warm buns.
PRO TIP: Use a light-colored saucepan so you can see the butter browning. Sweep your spoon across the bottom to check the tiny butter bits changing color beneath the foam.
13. Make the cream cheese icing
Beat the cream cheese and powdered sugar until smooth, then mix in the milk and vanilla flavoring. Add extra milk only if it needs loosening for drizzling.
14. Drizzle your pecan sticky buns
Let the glazed buns cool slightly so the icing doesn’t disappear into the hot topping. Drizzle it over the pan and serve warm!
Full Sticky Buns Recipe
Sticky Buns Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
- 9×13 Baking Dish
Ingredients
For the Toasted Pecans
- 1 cup chopped pecans divided
For the Dough
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar plus 1 teaspoon for activating the yeast
- ¼ cup warm water 105-110°F
- 4 cups all-purpose flour plus more for rolling
- ¾ teaspoon kosher salt
- 1 cup whole milk room temperature
- 6 tablespoons unsalted butter melted and cooled slightly
- 1 large egg plus 1 egg yolk room temperature
For the Filling
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 4 tablespoons salted butter softened
- 2 tablespoons honey
- ½ cup toasted chopped pecans from above
For the Brown Butter Pecan Glaze
- ½ cup salted butter
- ½ cup packed light brown sugar
- 2 tablespoons honey
- ¼ cup heavy cream room temperature
- 1 teaspoon alcohol-free vanilla flavoring
- ½ cup remaining toasted chopped pecans
For the Cream Cheese Icing
- 6 tablespoons cream cheese room temperature
- ¼ cup powdered sugar
- 2 tablespoons milk plus more as needed
- 2 teaspoons alcohol-free vanilla flavoring
Instructions
Toast the Pecans
- Heat the oven to 350°F. Spread the pecans on a baking sheet and toast for 7-10 minutes, stirring halfway through, until fragrant. Cool, then divide into two ½-cup portions. Turn off the oven.
Make the Dough
- Combine the yeast, 1 teaspoon granulated sugar, and warm water in a small bowl. Let stand for 5-10 minutes, until foamy.
- In a stand mixer fitted with a dough hook, combine 2 cups flour, the remaining ½ cup granulated sugar, and salt.
- Add the milk, melted butter, egg, egg yolk, and yeast mixture. Mix on low until combined.
- Gradually add the remaining 2 cups flour. Once incorporated, knead on medium-low for 7-8 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Fill and Shape
- Grease a 9×13-inch baking dish.
- Mix the brown sugar, cinnamon, and nutmeg in a small bowl. In another bowl, mix the softened butter and honey.
- Roll the dough into an 18×12-inch rectangle on a lightly floured surface.
- Spread the honey butter over the dough, leaving a ½-inch border along one long edge. Sprinkle with the cinnamon sugar and ½ cup toasted pecans.
- Starting at the opposite long edge, roll the dough into a log. Pinch the seam closed.
- Cut into 12 equal rolls and arrange in the prepared dish. Cover and let rise until puffy and nearly doubled, about 45-60 minutes.
Bake
- Heat the oven to 350°F while the rolls finish rising.
- Bake for 25-30 minutes, checking that the center rolls are cooked through. Tent loosely with foil if the tops brown before the centers finish baking.
- Set the dish on a wire rack while you finish the glaze.
Make the Brown Butter Pecan Glaze
- Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids turn golden brown and smell nutty.
- Remove the pan from the heat. Carefully stir in the brown sugar, honey, and cream. The mixture may bubble.
- Return to medium-low heat and bring to a gentle simmer, stirring until smooth. Simmer for 2-3 minutes, until slightly thickened but still pourable.
- Remove from the heat and stir in the alcohol-free vanilla and remaining pecans. If the glaze becomes too thick to pour, stir in additional cream, 1 tablespoon at a time.
- Spoon the warm glaze evenly over the warm buns.
Add the Cream Cheese Icing
- Beat the cream cheese and powdered sugar until smooth. Mix in the milk and alcohol-free vanilla. Add a little more milk if needed for drizzling.
- Let the glazed buns cool for about 10 minutes, then drizzle with the icing. Serve warm.
Notes
How to Store
- Fridge: Store cooled buns in an airtight container for up to 4 days. They’re softest the day they’re baked.
- Freezer: Wrap cooled buns individually, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge. If you’re baking specifically to freeze, leave off the toppings and add them after reheating for the best texture.
- Reheating: Cover loosely with foil and warm in a 300°F oven for about 10-15 minutes, or air fry at 300°F for 3-5 minutes, checking early so the topping doesn’t burn. You can also microwave an individual bun in 10-15-second bursts until warm. The icing will melt into the glaze as it heats.
Nutrition
Recipe Tips
- Mark the bowl. Put a piece of tape at the dough’s starting height so you can tell when it’s doubled. No guessing boos, especially if your kitchen runs warm.
- Stop chasing the dough. If it keeps shrinking when you roll it, cover it and walk away for 5 to 10 minutes. Let it relax, then finish rolling it out.
- Set the log seam side down. Once you’ve pinched the seam closed, turn the log so it rests on that seam before you slice. That keeps the edge from lifting while you cut and helps the buns hold their shape.
- Gently pull back a center swirl to check for wet, raw dough. Golden tops can fool you boo! Tent with foil and keep baking if the middle still needs time.
Recipe Help
Yep! Let the dough finish its first rise, then fill, roll, and slice. Arrange the buns in the greased pan, cover tightly, and refrigerate overnight before the second rise. The next morning, let them rise covered at room temp until puffy and nearly doubled, then bake. Start checking after an hour, but give them longer if they need it. Cold dough takes its time, boos.
You can also make the glaze and icing a day ahead and refrigerate them separately in airtight containers. Gently rewarm the glaze before pouring, adding a splash of cream if needed. Stir the icing smooth before drizzling.
The dough may be too cold. Heat a mug of water in the microwave, then place your covered bowl of dough beside it and close the door. Keep the microwave off while the dough is inside. The space should feel warmish, not hot.
Too much flour, too little kneading, or baking before the buns rise enough. Keep the dough slightly tacky, knead until it passes the windowpane test, and let both rises reach the size described in the recipe.
The glaze may look a little grainy at first because of the brown sugar. Bringing it back to a gentle simmer and stirring until smooth should fix that.
For lumps, let the icing soften slightly, then beat again until smooth. Cold cream cheese is harder to blend. If it’s too thin, beat in more powdered sugar. If it’s too thick, add milk a teaspoon at a time.
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