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Easy Sticky Pecan Cinnamon Buns


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 9-12 servings 1x
  • Diet: Vegetarian

Description

These Easy Sticky Pecan Cinnamon Buns are a decadent treat with gooey caramel sauce, crunchy pecans, and soft, fluffy cinnamon rolls. Perfect for breakfast or a sweet dessert, these buns are easy to make and will fill your kitchen with mouthwatering aromas. The combination of buttery cinnamon filling and sticky caramel topping makes them irresistible!


Ingredients

Scale

For the Dough:

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 packet active dry yeast (2 ¼ tsp)
  • ½ tsp salt
  • ¾ cup warm milk (about 110°F/43°C)
  • ¼ cup unsalted butter, melted
  • 1 large egg

For the Cinnamon Filling:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • ¼ tsp salt

For the Sticky Pecan Topping:

  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans

Instructions

  1. Prepare the Dough:
    • In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy.
    • Add the melted butter, egg, and salt into the yeast mixture. Gradually stir in the flour, a little at a time, until a dough begins to form.
    • Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
    • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour or until doubled in size.
  2. Prepare the Cinnamon Filling:
    • In a small bowl, combine the softened butter, brown sugar, cinnamon, and salt. Stir until smooth and set aside.
  3. Prepare the Sticky Pecan Topping:
    • In a saucepan over medium heat, melt the butter for the topping. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture is smooth and slightly thickened (about 3-4 minutes).
    • Remove from heat and stir in the vanilla extract.
    • Pour the sticky caramel mixture into the bottom of a 9×13-inch baking dish. Evenly spread the chopped pecans over the caramel.
  4. Roll the Cinnamon Buns:
    • Once the dough has risen, punch it down and turn it out onto a floured surface.
    • Roll the dough into a rectangle, about 12×9 inches.
    • Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
    • Roll the dough tightly from the longer side and cut it into 9-12 equal pieces.
  5. Assemble the Buns:
    • Place the cinnamon rolls into the baking dish, on top of the caramel-pecan mixture. Leave a bit of space between each roll.
    • Cover the baking dish with a towel and let the rolls rise for 30-45 minutes, or until puffed up.
  6. Bake the Buns:
    • Preheat the oven to 350°F (175°C).
    • Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If the top is browning too quickly, cover with foil during the last 5 minutes of baking.
  7. Serve:
    • Let the buns cool for about 5 minutes before inverting the pan onto a serving platter to release the sticky pecan topping. Be careful, as the caramel will be hot.
    • Serve warm and enjoy!

Notes

  • You can make the dough the night before and refrigerate it overnight for a quicker morning preparation. Just let it rise at room temperature for about 30 minutes before rolling it out.
  • These sticky buns can also be made ahead and stored in an airtight container. Reheat them in the oven to regain their sticky, gooey texture.
  • If you’re not a fan of pecans, you can replace them with walnuts or skip them altogether.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll (based on 9 servings)
  • Calories: 350 kcal
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 17g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg