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Pecan cinnamon rolls after being drizzled with a cream cheese icing in baking dish
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4.77 from 13 votes

Bourbon Pecan Sticky Buns

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! 
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Bread, Breakfast
Cuisine: American, Southern
Servings: 15 rolls
Calories: 501kcal

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!

Notes

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.

Nutrition

Calories: 501kcal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 282mg | Potassium: 158mg | Fiber: 4g | Sugar: 28g | Vitamin A: 655IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg