Pecan Sticky Bun Recipe

I just love waking up to the smell of fresh baking, especially when it’s something truly special. This pecan sticky bun recipe fills your kitchen with the irresistible aroma of warm cinnamon, browned butter, and toasted pecans, promising a soft, gooey center with every bite. It’s a surprisingly easy, family-friendly treat, perfect for busy mornings or a relaxed weekend brunch. For me, mastering a classic like this pecan sticky bun recipe means less stress in the kitchen and more joyful moments.

What You’ll Need for Irresistible Pecan Sticky Buns

Gathering your ingredients is the first exciting step to making the best pecan sticky bun recipe for your family. Here’s what you’ll need to create this hearty, sweet breakfast:

• All-purpose flour: 360 g (3 cups), plus more for dusting (forms the soft, tender base).
• Granulated sugar: 50 g (1/4 cup) for dough, 60 g (1/4 cup) for filling (adds a touch of sweetness).
• Active dry yeast: 7 g (2 1/4 teaspoons) (for that beautiful, fluffy rise; ensure it’s fresh for best results).
• Fine sea salt: 5 g (3/4 teaspoon) for dough, pinch for topping (balances the sweet flavors).
• Whole milk: 120 ml (1/2 cup), warmed to 40-43°C (105-110°F) (activates the yeast).
• Warm water: 60 ml (1/4 cup) (helps hydrate the dough).
• Large egg: 1, at room temperature (for richness and binding; for a healthy twist, use a flax egg).
• Unsalted butter: 55 g (4 tablespoons) melted and cooled (for dough tenderness) and 113 g (1/2 cup or 1 stick) for topping (browned for nutty caramel; use high-quality organic butter for premium flavor).
• Alcohol-free vanilla extract: 2.5 ml (1/2 teaspoon) twice (adds subtle aroma).
• Packed light brown sugar: 150 g (3/4 cup) (creates the gooey, amber caramel).
• Pure maple syrup: 30 ml (2 tablespoons) (adds depth and moisture).
• Ground cardamom: 5 ml (1 teaspoon) (a warming, aromatic spice).
• Chopped pecans: 75 g (1/2 cup) (for delicious crunch and classic flavor; freshly chopped pecans are always best!).
• Finely diced candied ginger: 50 g (1/3 cup) (a vibrant, sweet-spicy kick).
• Ground cinnamon: 10 g (1 tablespoon) (classic, comforting spice blend).
• Finely grated fresh ginger: 1 teaspoon (for a bright, aromatic garnish).

Step-by-Step Method Made Simple: Your Best Pecan Sticky Bun Recipe

Creating this delicious pecan sticky bun recipe is simpler than you might think! Follow these clear steps to achieve perfect, gooey results every time. For a bit of convenience, you can opt for rapid-rise yeast, which often shortens the rising times. This is one of my go-to easy dinner ideas for breakfast for dinner sometimes, too!

1. Prepare the Dough (10-15 minutes mixing): In a large bowl, whisk your flour, 50g granulated sugar, yeast, and 5g sea salt until well combined. In a separate bowl, whisk the warmed milk (40-43°C), warm water, egg, 55g melted butter, and 2.5ml vanilla. Pour the wet into the dry, mixing with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes; the dough will feel smooth and elastic.
2. First Rise (1 1/2 to 2 hours): Place the kneaded dough in a lightly oiled bowl, cover it securely with plastic wrap. Let it rest in a warm spot until it has visibly doubled in size and feels puffy. If your kitchen is cool, I sometimes place the bowl in a slightly warm (but not hot!) oven, turned off, with the light on for a healthy rise.
3. Make the Sticky Topping (5-7 minutes cooking): While the dough rises, melt 113g unsalted butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells wonderfully nutty. Remove immediately and stir in the 150g brown sugar, maple syrup, cardamom, and a pinch of salt until smooth. Stir in 2.5ml vanilla, chopped pecans, and candied ginger. Pour this rich mixture evenly into a greased 9×13 inch baking pan; the bottom should be coated well.
4. Prepare the Filling (2 minutes): In a small bowl, combine 60g granulated sugar and 10g ground cinnamon. The mixture will smell warmly spiced.
5. Assemble the Buns (15-20 minutes): Once the dough has doubled, gently punch it down. Roll it out on a lightly floured surface into a rectangle about 12×18 inches (30×45 cm); aim for even thickness. Sprinkle the cinnamon sugar filling evenly over the dough, leaving a small border on one long edge. Tightly roll the dough into a log from the opposite long edge. Using a sharp knife, cut the log into 12 even slices; they should look uniform.
6. Second Rise (45-60 minutes): Arrange the sliced buns, cut-side down, on top of the sticky topping in your prepared baking pan. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot until they look puffy and have nearly doubled in size. What if the buns don’t rise much? Ensure your rising spot is warm enough and give them a bit more time; chilly rooms slow yeast down.
7. Bake (30-35 minutes): Preheat your oven to 190°C (375°F). Remove the cover and bake for 30-35 minutes. The buns should be golden brown on top, and the topping will be bubbling vigorously around the edges. If they are browning too fast, loosely tent with aluminum foil.
8. Invert and Cool (10-15 minutes): Immediately remove the pan. Place a sturdy wire rack (or a large serving platter) over the baking pan. Carefully but quickly invert the pan, allowing the hot, gooey pecan sticky buns to fall onto the rack/platter. Let them cool for at least 10-15 minutes; the topping needs to set slightly to prevent burns.

The dough will be springy and doubled after the first rise, and the finished buns will be golden brown with an enticing, bubbling caramel. For a truly healthy eating focus, consider using half whole wheat pastry flour in your dough for added fiber in this pecan sticky bun recipe, though it will affect the texture slightly.

Perfect Occasions and Serving Inspiration for Your Homemade Pecan Sticky Buns

Homemade pecan sticky buns are perfect for elevating any special morning. Enjoy them as a highlight for weekend breakfasts, holiday brunches, or a special treat during school vacations.

• When to serve: Weekend breakfasts, holiday brunches, special school vacation treats, or a comforting dessert for casual gatherings.
• Serving pairings: Coffee, tea, cold milk, or a fresh fruit salad for a lovely balance.
• Storage and reheating: Store these delicious treats in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. Reheat individual pecan sticky buns in the microwave for about 30 seconds or in the oven for 10 minutes at 300°F (150°C) until warm and gooey. This makes them great for easy meal prep for busy families.

Sweet Indulgence & Everyday Wellness Benefits

Enjoying a comforting treat like this pecan sticky bun recipe can certainly be part of a balanced and joyful lifestyle. It’s all about mindful enjoyment and savoring those special moments.

Pecans, the star of our buns, naturally offer healthy fats, fiber, and some protein, contributing to a satisfying bite. This delicious way to fuel family moments helps create happy memories around the table.

Why This Pecan Sticky Bun Recipe Works for You

This recipe helps you easily create cherished memories and master a classic treat without stress, making every morning feel special. It’s a rewarding baking project that delivers pure delight.

• Practical benefits:
• Straightforward instructions are perfect even for beginner bakers.
• Uses common, budget-friendly pantry staples you likely have on hand.
• Makes a generous batch, ideal for sharing or enjoying throughout the week.
• A delightful option that fits into any family breakfast or brunch menu.

Smart Upgrades and Adjustments for Your Pecan Sticky Buns

Refine your baking with these simple adjustments for an even better batch of pecan sticky buns. Small changes can make a big difference in flavor and texture.

• Technique tips for a more polished finish:
• Don’t overmix the dough; aim for ultimate tenderness.
• Ensure a thick, even layer of caramel topping for maximum gooeyness.
• Immediately invert the hot pan onto a serving platter after baking for the best results.

• Flavor variations:
• Add orange zest to the dough for a bright citrus note.
• Sprinkle with a pinch of flaky sea salt after baking to enhance sweetness.
• Experiment with a dash of cardamom or nutmeg in the filling for warm spice.

• Diet adaptations:
• Gluten-free: Use a 1:1 gluten-free flour blend, adding xanthan gum if not already included in the blend.
• Dairy-free: Substitute dairy milk with a non-dairy alternative and butter with a plant-based stick margarine.
• Kid-friendly: Let kids help with rolling the dough and sprinkling pecans, making it a fun family activity.

Reader Q&A About Your Favorite Pecan Sticky Bun Recipe

Can I prepare this pecan sticky bun recipe ahead of time?

Yes, absolutely! Assemble the buns and place them in your prepared baking pan. Cover them tightly with plastic wrap and refrigerate overnight for a slow, cold rise. Bake them in the morning as directed, directly from the fridge.

Is this pecan sticky bun recipe good for meal prep?

It’s perfect for meal prep! Bake a batch, then cool and freeze individual pecan sticky buns in an airtight container. They’re great for quick, ready-to-enjoy treats whenever a craving strikes, making healthy eating simple.

What’s the best way to store pecan sticky buns?

Store cooled pecan sticky buns in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, you can refrigerate them for up to a week, or freeze them individually.

Are there healthier substitutes for this pecan sticky bun recipe?

You can substitute up to half of the all-purpose flour with whole wheat pastry flour to boost fiber. Additionally, slightly reduce the granulated sugar in the dough, letting the healthy fats from the pecans shine. I find reducing the sugar by a quarter cup works nicely without compromising flavor.

Can I use different nuts in my sticky bun recipe?

Yes, walnuts, chopped almonds, or even a mixed nut blend would be delicious alternatives to pecans! Just ensure they are roughly chopped to a similar size for even distribution. You might need to adjust baking time slightly if using much smaller or larger nuts.

My pecan sticky buns are dry, what happened?

Dry sticky buns are usually a sign of overbaking. Keep a close eye on them during the final minutes and remove them from the oven as soon as they are golden brown and bubbling. They will continue to set as they cool, so slightly underbaking is better than overbaking for maximum gooeyness.

Enjoy the ultimate comfort and joy of homemade pecan sticky buns without the fuss. Whip up this easy pecan sticky bun recipe tonight for a truly special morning treat!

If you loved this recipe, be sure to save it on Pinterest for quick meals and family dinners inspiration!

pecan sticky bun recipe

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• Author: Jusmira Rayne
• Total Time: 245 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This recipe creates irresistible pecan sticky buns with a soft, gooey center, warm cinnamon, browned butter, and toasted pecans. It’s a surprisingly easy, family-friendly treat perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

• 360 g all-purpose flour, plus more for dusting
• 50 g granulated sugar (for dough)
• 60 g granulated sugar (for filling)
• 7 g active dry yeast
• 5 g fine sea salt (for dough)
• pinch fine sea salt (for topping)
• 120 ml whole milk, warmed to 40-43(C (105-110(F)
• 60 ml warm water
• 1 large egg, at room temperature
• 55 g unsalted butter, melted and cooled (for dough)
• 113 g unsalted butter (1/2 cup), for topping
• 2.5 ml alcohol-free vanilla extract (for dough)
• 2.5 ml alcohol-free vanilla extract (for topping)
• 150 g packed light brown sugar
• 30 ml pure maple syrup
• 5 ml ground cardamom
• 75 g chopped pecans
• 50 g finely diced candied ginger
• 10 g ground cinnamon
• 1 teaspoon finely grated fresh ginger

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Instructions

1. Prepare the Dough: In a large bowl, whisk the flour, 50g granulated sugar, yeast, and 5g sea salt. In a separate bowl, whisk the warmed milk, warm water, egg, 55g melted butter, and 2.5ml vanilla. Pour the wet into the dry, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
2. First Rise: Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm spot for 1.5 to 2 hours until doubled in size and puffy.
3. Make the Sticky Topping: While the dough rises, melt 113g unsalted butter in a medium saucepan over medium heat, cooking until golden brown and nutty. Remove from heat and stir in the 150g brown sugar, maple syrup, cardamom, and a pinch of salt until smooth. Stir in 2.5ml vanilla, chopped pecans, and candied ginger. Pour this mixture evenly into a greased 9×13 inch baking pan.
4. Prepare the Filling: In a small bowl, combine 60g granulated sugar and 10g ground cinnamon.
5. Assemble the Buns: Gently punch down the doubled dough. Roll it out on a lightly floured surface into a 12×18 inch (30×45 cm) rectangle. Sprinkle the cinnamon sugar filling evenly over the dough, leaving a small border on one long edge. Tightly roll the dough into a log from the opposite long edge. Using a sharp knife, cut the log into 12 even slices.
6. Second Rise: Arrange the sliced buns, cut-side down, on top of the sticky topping in the prepared baking pan. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for 45-60 minutes until puffy and nearly doubled.
7. Bake: Preheat oven to 190(C (375(F). Remove the cover and bake for 30-35 minutes until golden brown on top and the topping is bubbling vigorously. Tent with foil if browning too fast.
8. Invert and Cool: Immediately remove the pan from the oven. Place a sturdy wire rack or large serving platter over the baking pan. Carefully but quickly invert the pan, allowing the hot buns to fall onto the rack. Let them cool for at least 10-15 minutes for the topping to set.

Notes

For best results, ensure your yeast is fresh and your rising spot is warm enough. If your kitchen is cool, place the bowl in a slightly warm (but not hot!) turned-off oven with the light on for a better rise. For added fiber, consider using half whole wheat pastry flour in the dough, though it will slightly affect texture. Leftover sticky buns can be stored at room temperature in an airtight container for 2-3 days, or frozen for longer storage.

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bun (approximately 120 g)
• Calories: 400 calories
• Sugar: 35 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg

Keywords: pecan sticky buns, easy breakfast, brunch, sweet rolls, caramel, cinnamon, yeast bread, candied ginger, classic recipe