These caramel pecan sticky buns (nuts non-obligatory!) are decadent and scrumptious with the comfortable dough, buttery cinnamon filling, and drizzly caramel.

I’ve been engaged on a perfected, tried-and-true caramel pecan sticky bun recipe for a very long time, and these superb caramel buns don’t disappoint!

Plenty of foolproof ideas, footage, and particulars under!

Caramel Pecan Layer

There are three principal elements to this recipe:

  • caramel pecan layer
  • dough
  • dough filling

For the caramel, relaxation straightforward, we aren’t going for a do-it-yourself caramel that wants examined with a sweet thermometer or something like that.

As an alternative, butter, brown sugar, salt, and corn syrup are heated till melted and easy (no effervescent or simmering!). Cream and vanilla are stirred in and the entire combination will get unfold into the underside of a 9X13-inch pan.

Sprinkle the coarsely chopped pecans on prime and set this apart so the caramel can cool to room temp.

For a daily caramel sticky bun recipe, the pecans might be not noted.

Glass 9X13-inch pan with caramel and pecans in bottom.

Excellent Gentle Dough

Whereas the caramel cools a bit, make the dough for the sticky buns.

It’s the identical dough as this small batch cinnamon roll recipe, and it’s tremendous straightforward to make and an absolute pleasure to work with! Not solely that, it produces delightfully comfortable and fluffy baked cinnamon rolls/sticky buns.

So long as you don’t over flour the dough (or add the yeast when the milk is just too sizzling), you’ll be properly in your approach to essentially the most good caramel pecan sticky buns of your life.

Mixing dough in Kitchenaid and letting it rise.

As soon as the dough has risen, pat it right into a rectangle, unfold with butter and sprinkle with cinnamon and sugar and roll up like a standard cinnamon roll.

Lower the dough log into 12 equal items.

Cinnamon rolls cut into rounds.

Place the rolls on prime of the caramel pecan combination in 4 rows of three buns every.

Let the buns rise till puffy and the perimeters are touching.

Bake till frivolously golden on prime (and that caramel might be buzzy and effervescent, too – get excited!).

Assembling sticky buns in pan with caramel, letting rolls rise, baked rolls, rolls turned over with caramel on top.

Tips on how to Flip Out Caramel Sticky Buns

One necessary key to this recipe is figuring out precisely when to end up the caramel buns.

Should you wait too lengthy, the caramel can have hardened, making it actually exhausting to get the buns out with out great carnage. (If that is so, merely return the pan to a heat oven and let the buns/caramel heat up a bit earlier than trying the flip over once more.)

Should you don’t wait lengthy sufficient, the caramel might be skinny and the tops of the buns might be soggy.

I like to recommend ready 10-Quarter-hour after the buns come out of the oven. This offers time for the caramel to thicken with out turning into too exhausting.

The method: place a parchment lined baking sheet (or serving tray) the wrong way up on prime of the pan of buns and grabbing the perimeters of each the baking sheet and 9X13-inch pan, flip over, giving a lightweight faucet on the counter, so the rolls come out onto the baking sheet. Use a rubber spatula to scrape any extra caramel/pecans out of the pan and throughout the highest of the sticky buns.

One caramel pecan sticky bun pulled away from full batch on parchment paper.

Excellent Caramel Pecan Sticky Buns

These sticky buns are GLORIOUS.

The ratio of caramel to buns is good (I do know, I do know, I’m virtually performed with the overuse of the time period “buns” right here – makes me giggle every time I kind it, which I do know says extra about my total maturity than the rest #anyway #movingon).

And the pecans give one of the best trace of toasty crunch with out overwhelming the comfortable, fluffy buns.

Caramel dripping down sides of sticky bun on white parchment paper.

The sticky buns are *clearly* superb served heat for that final caramel perfection expertise. However, they’re additionally mighty tasty in the event you dig into them at room temperature.

AND. They heat up good if popped within the microwave for 12 1/2 seconds. So many choices right here! Which principally means there’s no improper time to make them.

This recipe has been a longtime in coming (so a lot of you may have requested a go-to sticky buns recipe over time), and I’m excited to lastly get it in entrance of you!

Making these caramel pecan sticky buns will make you’re feeling like a rock star within the kitchen (and consuming them will carry a lot of pleasure and happiness). I hope you’re keen on them!

Half eaten caramel pecan sticky bun on white plate.

One Yr In the past: Raspberry White Chocolate Blondie Bars
Two Years In the past: Cranberry-Jalapeno Cream Cheese Dip
Three Years In the past: Chocolate Peanut Butter Buckeye Cookies 
4 Years In the past: Simple Cinnamon and Sugar Candied Pecans
5 Years In the past: Best Ever Fudge {Tons of Add-In Choices}
Six Years In the past: Excellent Vanilla {Bean} Caramels {Step-by-Step}
Seven Years In the past: In a single day Cinnamon and Sugar Candy Rolls
Eight Years In the past: Gentle and Chewy Ginger Molasses Cookies 
9 Years In the past: Home made Peppermint Patties
Ten Years In the past: White Chocolate Cherry Shortbread Cookies 

Caramel pecan sticky bun with pecans on edges on parchment paper.

Caramel Pecan Sticky Buns

Yield: 12 buns

Prep Time: 25 minutes

Prepare dinner Time: 25 minutes

Rising Time: 2 hrs 30 minutes

Whole Time: 3 hrs 20 minutes


  • 1 cup milk (not skim milk – 2% or entire milk is most well-liked)
  • ¼ cup (57 g) (4 tablespoons) butter (I exploit salted butter)
  • ¼ cup (53 g) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon immediate or energetic dry yeast
  • 1 giant egg
  • 3 to 4 cups (426-568 g) all-purpose flour


  • 10 tablespoons (142 g) butter (I exploit salted)
  • 1 ¼ cup cups (265 g) packed gentle brown sugar
  • cup gentle corn syrup
  • ¼ teaspoon salt
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 to 1 ½ cups (120-180 g) coarsely chopped pecans


  • 4 tablespoons (57 g) butter, softened
  • ½ cup (106 g) packed gentle brown sugar
  • 2 teaspoons floor cinnamon
  • For the dough, warmth the milk in a medium saucepan or in a microwave-safe bowl or liquid measuring cup till the milk is scalded (which is principally heating it till proper earlier than it simmers – it’s going to begin steaming and little bubbles will kind across the edges).

  • Pour the milk into the bowl of an electrical stand mixer fitted with the dough hook (or you are able to do this by hand with a big bowl and picket spoon).

  • Add the butter, sugar and salt. Combine till the butter is melted, and let the combination cool till heat (in the event you dip a finger in, it ought to really feel like a heat tub – not too sizzling, not too chilly, good).

  • Stir within the yeast and let relaxation for 5-7 minutes till the yeast is foamy (technically, you need not let the yeast activate earlier than including the flour, however I discover in yeast bread recipes with milk, the dough rises faster/higher if I let the yeast activate first).

  • With the mixer working, add the egg after which step by step add the flour till the dough clears the perimeters of the bowl. The precise quantity will rely on the temperature, humidity and the way you measure flour. The dough ought to be comfortable and simply barely sticky with out leaving a variety of residue in your fingers. Do not over flour!

  • Knead the dough for 2-3 minutes till comfortable and easy.

  • Switch the dough to a frivolously greased bowl. Cowl with frivolously greased plastic wrap or a kitchen towel and let it rise till doubled, about an hour.

  • Whereas the dough rises, prep the caramel pecan combination. In a small saucepan, mix the butter, brown sugar, corn syrup, and salt. Warmth over medium warmth till butter is melted, sugar is dissolved, and combination is well-combined (strive to not let it simmer). Off the warmth, whisk within the cream and the vanilla till well-combined.

  • Flippantly grease a 9X13-inch baking pan. Unfold the caramel combination evenly within the backside of the pan. Sprinkle pecans excessive. Put aside till the caramel combination has cooled to room temperature or simply barely heat.

  • Roll or press the dough right into a 10X16-inch rectangle. Unfold the 4 tablespoons butter excessive. Mix the brown sugar and cinnamon and sprinkle excessive of the butter.

  • Beginning with one lengthy finish, roll up the dough right into a semi-tight log (with out stretching or pulling the dough!). Utilizing a serrated knife or unflavored dental floss or thread, minimize the log into 12 equal items.

  • Place the rolls within the pan (3 throughout, 4 down). Cowl with a frivolously greased plastic wrap or a clear kitchen towel and let rise till noticeably puffy and the perimeters of the rolls are touching.

  • Preheat the oven to 350 levels F. Bake for 20-25 minutes till rolls are frivolously golden on prime.

  • Take away from the oven and let cool for 10-Quarter-hour (too lengthy and the caramel will harden and make the buns exhausting to end up – too quick and the caramel might be too runny).

  • Loosen the perimeters of the rolls with a butter knife. Place a parchment lined baking sheet (or serving tray) the wrong way up on prime of the pan of buns and grabbing the perimeters of each the baking sheet and 9X13-inch pan, flip over, giving a lightweight faucet on the counter, so the rolls end up onto the baking sheet.

  • Scrape any extra caramel and pecans over the buns. Serve heat or at room temperature.

Nuts: the pecans might be omitted for a nut-free model of caramel sticky buns.
Corn Syrup: I haven’t tried it, however honey could make a very good substitute for the corn syrup in the event you don’t have it/don’t wish to use it.

Serving: 1 bun, Energy: 556kcal, Carbohydrates: 70g, Protein: 6g, Fats: 30g, Saturated Fats: 13g, Ldl cholesterol: 67mg, Sodium: 310mg, Fiber: 2g, Sugar: 44g

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Recipe Supply: from Meals The Meals (dough from small batch cinnamon rolls)

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