Sticky Buns Recipe

Closeup of golden pecan sticky buns covered in brown sugar glaze and cream cheese icing on a wooden board, with scattered pecans

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My homemade sticky buns are big, fluffy, and sticky as jam! Filled with cinnamon and toasted pecans, then topped with brown butter pecan glaze and cream cheese icing. No need to flip the pan!

Prep Time35

Cook Time40

Rise & Cooling Time1 55

Total Time3 10

Servings: buns

Calories: 552kcal

Author: Jocelyn Delk Adams

Equipment

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.

Tip: You can also freeze the filled, sliced buns before their second rise! Freeze on a lined tray until firm, then transfer to a freezer bag for up to 1 month. Arrange in a greased baking dish, cover, and thaw overnight in the fridge. Let rise at room temp until puffy and nearly doubled before baking. They may need extra rising time after freezing.

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