Pin it
Once you bite into these gooey, caramel-drizzled pecan rolls, you’ll see why homemade is the way to go. Thanks to the fluffy bread, rich sweet inside, and crunchy pecans in every sticky bite, you’ll be coming back for seconds.
I whipped these up for a holiday breakfast once and my family devoured every last one. Now it’s our favorite thing to make on Sunday mornings, especially when friends sleep over.
Tasty Ingredients
- Pecans: Adds a crunchy, nutty vibe—toast ‘em for bonus flavor
- Cinnamon (for filling): This is the jammy spice that really defines the taste
- White sugar (for filling): Keeps things sweet and bright, mellowing out the deep notes
- Brown sugar (for filling): Makes the filling extra moist and sticky throughout the swirls
- Melted butter: Gets the sugar to really hug the dough
- Salt (for topping): Cuts the sweetness, so every bite totally pops
- Heavy cream: Gives the caramel sauce its smooth, velvety kick
- Cinnamon: Adds that cozy touch that matches with the pecans so well
- Vanilla extract: Brings in a lovely, deep smell and makes everything taste fancier
- Brown sugar: Builds rich caramel flavor, and dark brown makes it even bolder
- Butter (for topping): Starts off the caramel base—unsalted is easier to control
- Butter: Makes the dough rich and layered
- White sugar: Not only boosts the yeast but brings a touch of sweet to the dough
- Salt: Provides balance so it’s not overly sweet
- All purpose flour: Gives you tender, light buns—pick unbleached for even better taste
- Active dry yeast: Lifts the dough up for extra fluffiness
- Warm milk: Gets the yeast working and ensures the dough rises nice and tall
Simple Steps
- Flip and serve:
- After baking, give them 15 minutes to cool. Then carefully turn the pan upside down onto a lined platter. The hot caramel will drip down and soak in—watch your fingers, that stuff is super hot!
- Bake to golden perfection:
- Put your rolls in a 350°F oven for around 25 to 30 minutes. You want them browned on top with cooked centers. If they’re getting too dark, tent some foil over them partway through.
- Assemble and second rise:
- Spread caramel sauce all over a greased 9x12 pan, scatter the chopped nuts on top, then line up your rolls with space between them. Cover and let ‘em get puffy for about 30 minutes.
- Prepare caramel sauce:
- Stir together butter, brown sugar, salt, heavy cream, cinnamon, and vanilla in a saucepan. Warm gently, whisking, till it’s totally smooth and bubbling a bit.
- Form the rolls:
- Starting at a long side, tightly roll up the dough into a cylinder and slice into either 8 big pieces or 12 smaller ones. A serrated knife or even plain, unflavored dental floss makes neat cuts.
- Roll and fill:
- Sprinkle flour all over your work surface, roll the dough out to a 10x20 rectangle. Brush melted butter over the entire thing, scatter on cinnamon, white and brown sugar, making sure you hit every edge.
- First rise:
- Shape your dough into a ball, pop it back in the bowl, and cover it. Let it hang out somewhere cozy and warm ‘til it’s doubled, usually about 30 minutes—somewhere between 75°F and 80°F works awesome.
- Knead to develop gluten:
- Keep the mixer going on low for about 5 minutes. You want the dough to stick a bit to the bottom but not cling to the sides. This kneading step is what makes your buns chewy and soft.
- Add butter gradually:
- Drop in the softened butter a scoop at a time, mixing all the while. Wait for each chunk to disappear before adding more. You want the butter soft (not melted), so it blends right in.
- Prepare the dough base:
- Dump flour, sugar, and salt into your mixer’s bowl. Pour in the bubbly yeast mix and use the dough hook to blend everything till it looks messy—that’s exactly right for now.
- Activate the yeast:
- Mix yeast, warm milk (think bath temperature), and a beat of sugar in a bowl. Give it about 5 minutes—if you see bubbles, you’re good to go.
Pin it
The part I can’t get enough of? Flipping the pan and seeing those roasted pecans glazed in sticky caramel. It instantly takes me back to my grandma’s kitchen, where the smell would get all of us out of bed faster than any alarm ever could.
Prep Ahead Hints
Perfect if you want less work in the morning. Once you’ve cut and set the rolls in caramel, just cover up your pan and stash it in the fridge overnight. Next day, pull it out, let it sit for half an hour at room temp before you toss it in the oven. That slow, chilled rise actually ramps up the flavor and makes your life easy.
Smart Swaps
Missing something or need it dairy free? Plant milk and vegan butter work just fine. No pecans? Sub in walnuts, almonds, or cashews—anything goes. Allergic to nuts? Skip ‘em entirely and just pour on even more caramel to make up for it.
Serving Ideas
Pull these out and everyone’s gonna want one for brunch or breakfast. They go great with crispy bacon, a savory egg dish, or a bunch of fresh fruit to cut the sweetness. Want to impress? Try pouring some bourbon or rum in your morning coffee, or serve the rolls warm with a scoop of vanilla ice cream for dessert.
Pin it
Every bite is sticky, sweet, and downright delicious—best served warm, or snack on leftovers whenever you want to treat yourself.
Frequently Asked Questions
- → Can I freeze these sticky buns?
Definitely! Wrap the cooled buns in both foil and plastic, freeze up to 3 months. Thaw overnight in your fridge, warm them up before eating.
- → What's the best way to reheat leftover sticky buns?
Pop them in a 300°F oven with foil on top for about 10 minutes. Microwaving one bun for about half a minute works too, but you might miss the oven’s touch.
- → How do I know when the sticky buns are fully baked?
The tops turn golden, the middle isn’t mushy. Got a thermometer? Inside should hit 190°F (88°C).
- → Can I substitute the pecans?
Sure thing. Swap them for walnuts or skip nuts if you’d like just caramel.
- → What if I don't have a stand mixer?
No worries. Use a big bowl and your hands. Once mixed up, knead the dough on a floured counter for 10 minutes till it feels smooth and stretchy.
- → Can I make these sticky buns ahead of time?
For sure! Prep the buns up to the last rise, let them chill in the fridge overnight. Set out for half an hour in the morning, then go ahead and bake.