If your idea of breakfast bliss involves pillowy-soft buns swimming in gooey, buttery caramel and crowned with a generous tumble of toasted pecans, these Big Fat Pecan Sticky Buns will steal your heart. Each bun spirals with sweet cinnamon filling and emerges from the oven decadently sticky, perfect for sharing at brunch or treating yourself to a little morning luxury. Melt-in-your-mouth and rich as can be, this recipe has become a beloved favorite for its unbeatable flavor, irresistible texture, and pure nostalgic comfort.
Ingredients You’ll Need
The beauty of Big Fat Pecan Sticky Buns is how a handful of classic ingredients transform into bakery-level magic. Every component here—dairy, eggs, sugar, flour—plays a starring role in making the dough tender, the filling fragrant, and the sticky pecan topping unforgettable. Let’s take a look at what you’ll need and why each is essential to the show-stopping result.
- Whole milk (1 cup, warm): The warmth helps activate the yeast, while whole milk adds richness and a soft crumb.
- Active dry yeast (2 1/4 teaspoons): This gives your buns their rise, creating that bouncy, cloud-like texture.
- Granulated sugar (1/3 cup): Not just for sweetness—it also helps the yeast thrive and the dough tenderize.
- Large eggs (2, room temperature): Eggs contribute structure, flavor, and a beautiful golden color to the dough.
- Unsalted butter (1/2 cup, melted for dough; 1/2 cup softened for filling; 3/4 cup for topping): Butter is the backbone of richness and flavor, used generously in each element of the recipe.
- All-purpose flour (4 cups): The ideal base for a soft, sturdy, and workable dough.
- Salt (1 teaspoon in dough; 1/2 teaspoon in topping): Salt balances all the sweetness and brings out the nuanced flavors.
- Brown sugar (1/2 cup packed for filling; 3/4 cup packed for topping): With its molasses depth, brown sugar makes both the filling and topping decadently sticky.
- Ground cinnamon (1 tablespoon): For warm, cozy notes that define a true sticky bun.
- Heavy cream (1/3 cup for topping): This creates caramel richness in the sticky pecan base.
- Light corn syrup (1/4 cup for topping): Keeps the topping luscious and chewy, never gritty.
- Chopped pecans (1 1/2 cups): The undisputed star—a heap of pecans brings crunch, toasty flavor, and rustic beauty to each bun.
How to Make Big Fat Pecan Sticky Buns
Step 1: Create and Proof the Dough
Start by combining the warm milk and active dry yeast in a large mixing bowl or the bowl of your stand mixer. Let the mixture sit for about 5 minutes until it’s foamy and alive. Then, whisk in the sugar, eggs, melted butter, and salt. Gradually add the flour, one cup at a time, mixing until a soft dough comes together. Knead for 5 to 7 minutes, either by hand or with your dough hook, until the dough is smooth, elastic, and slightly tacky. Transfer it to a greased bowl, cover with a clean towel, and let it rise somewhere warm until doubled—this will take 1 to 1.5 hours. Watching the dough grow never gets old!
Step 2: Prepare the Legendary Sticky Pecan Topping
While your dough works its magic, turn your attention to the unforgettable sticky topping. In a medium saucepan, melt the butter, then stir in the brown sugar, heavy cream, corn syrup, and salt. Let it simmer over medium heat, stirring until it’s smooth, glossy, and bubbling—this isn’t just a sauce, it’s the soul of your Big Fat Pecan Sticky Buns. Pour this caramel into a greased 9×13-inch baking dish and shower the surface with your chopped pecans. The result will be a sticky, nutty bed that turns ordinary buns into irresistible showstoppers.
Step 3: Whip Up the Cinnamon Sugar Filling
Next, whip together the softened butter, brown sugar, and ground cinnamon in a small bowl until it forms a rich, fragrant paste. This mixture is what transforms each swirl of dough into a pocket of cinnamon-sugary bliss, infusing every bite of the sticky buns with warmth and classic aroma.
Step 4: Roll, Fill, and Slice
After your dough has doubled in size, punch it down to release the air and turn it out onto a floured surface. Roll it into a large rectangle, approximately 12×18 inches. Spread the cinnamon filling evenly across the dough, reaching all the edges. Roll the rectangle up tightly, starting from the long side, to create a log. Slice the log into 12 thick rounds—each will bake up into a beautiful, spiraled bun worthy of any bakery window.
Step 5: Assemble and Second Rise
Arrange the dough rounds, cut side up, on top of the prepared sticky pecan layer in your baking dish. They’ll look cozy and snug—that’s exactly how you want them! Cover the dish lightly and give the buns another 30 to 45 minutes to get puffy and rise again. Meanwhile, preheat your oven to 350°F (175°C) to get ready for that glorious, sweet baking aroma.
Step 6: Bake and Reveal the Sticky Magic
Bake the Big Fat Pecan Sticky Buns for 30 to 35 minutes, until they’re a deep golden brown and you can’t resist peeking in the oven. Let them cool for 5 minutes (seriously, the hardest part!), then carefully invert the entire pan onto a large serving tray. Stand back and admire those gleaming, pecan-laden tops as the sticky caramel runs down the edges! Serve the buns warm to experience the full magic of gooey, tangled pecans meeting pillow-soft dough.
How to Serve Big Fat Pecan Sticky Buns
Garnishes
For an extra flourish, try sprinkling a few whole toasted pecans over the unbunned sticky tops right before serving. A dusting of powdered sugar or even a quick drizzle of maple glaze turns these sticky buns into a truly irresistible centerpiece. If you’re feeling especially decadent, a scoop of vanilla bean ice cream next to a warm bun takes things straight over the top.
Side Dishes
These Big Fat Pecan Sticky Buns shine brightest alongside a simple, fresh fruit salad or a creamy yogurt parfait to cut the sweetness. For brunch, they also play amazingly well with crispy bacon, scrambled eggs, or a big mug of bold coffee—perfect for balancing the buns’ richness and making your breakfast or brunch feel like a special event.
Creative Ways to Present
Pile the buns high on a rustic wooden board or in a vintage cake stand for a retro vibe. Wrap individual buns in parchment and twine for the world’s best brunch “favor.” Or, serve each sticky bun in a personal mini cast iron skillet for maximum wow-factor at a holiday breakfast. However you present them, these buns are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (or you wisely made a double batch), store the sticky buns in an airtight container at room temperature for up to two days. After a day or so, move them to the refrigerator to keep them fresh—just remember to bring them back to room temp before serving for the best texture.
Freezing
You can absolutely freeze these Big Fat Pecan Sticky Buns, fully baked and cooled. Wrap each bun tightly in plastic wrap and then foil, or store them in a zip-top freezer bag. They’ll keep beautifully for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy that fresh-baked taste any morning you please.
Reheating
To recapture their fresh-from-the-oven glory, simply warm individual buns in the microwave for about 20–30 seconds, or reheat larger batches loosely wrapped in foil in a 325°F oven for 10–12 minutes. Be sure to keep them covered so the sticky topping doesn’t dry out. Serve warm for maximum gooey, pecan-topped perfection.
FAQs
Can I assemble Big Fat Pecan Sticky Buns the night before?
Yes! Once you’ve placed the cut rolls over the topping in your pan, cover them tightly and refrigerate overnight. Let the pan sit at room temperature for about 45–60 minutes before baking to allow the buns to rise and take the chill off. This is a lifesaver for holiday mornings or brunches.
What if I don’t have light corn syrup for the topping?
If you’re out of corn syrup, try using maple syrup or honey in its place. The texture may be slightly different, but the flavor will be just as wonderful—perhaps even with a hint of extra depth!
Can I make these Big Fat Pecan Sticky Buns without pecans?
Absolutely. If you’d prefer a nut-free version, simply leave out the pecans or swap them for toasted walnuts or even sunflower seeds for some crunch. The caramel base will still do its sticky, magical thing.
Why did my dough not rise as expected?
This usually happens if the yeast wasn’t active: be sure your milk is warm (not hot) and always check that your yeast isn’t expired. Giving the dough enough time in a warm space is key—sometimes cooler kitchens just need a little more patience.
How can I make these buns extra special for the holidays?
Try sprinkling orange zest into the filling or adding a dash of nutmeg for holiday flair. Swirl some maple syrup into the sticky topping, or finish the baked buns with a light brandy glaze for an extra celebratory twist!
Final Thoughts
If you’ve never made homemade sticky buns before, I promise these Big Fat Pecan Sticky Buns are the perfect place to start—they’re fun to put together, wildly delicious, and guaranteed to wow anyone at your table. Give them a try, share them with friends and family, and enjoy every gooey, pecan-packed bite!
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Big Fat Pecan Sticky Buns Recipe
- Total Time: 2 hours 30 minutes (including rising)
- Yield: 12 sticky buns 1x
- Diet: Vegetarian
Description
Indulge in these decadent Big Fat Pecan Sticky Buns, a delightful treat perfect for breakfast or dessert. These buns are generously topped with a sticky pecan glaze that adds a rich, sweet flavor to each bite.
Ingredients
For the Dough:
- 1 cup whole milk (warm)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
For the Sticky Pecan Topping:
- 3/4 cup unsalted butter
- 3/4 cup brown sugar (packed)
- 1/3 cup heavy cream
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk and yeast. Add sugar, eggs, melted butter, and salt. Mix in flour gradually to form a dough. Knead until smooth, then let rise.
- Make the Sticky Topping: Melt butter, brown sugar, cream, corn syrup, and salt in a saucepan. Pour into a baking dish and top with pecans.
- Prepare the Filling: Mix butter, brown sugar, and cinnamon. Roll out the risen dough, spread the filling, roll into a log, and slice into buns.
- Bake the Buns: Place the buns over the pecan topping, let rise, then bake until golden. Invert onto a tray and serve warm.
Notes
- Prepare ahead by assembling the buns the night before and refrigerating.
- Enhance flavor with maple syrup in the topping or orange zest in the filling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 510
- Sugar: 27g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
