Name: Big Fat Pecan Sticky Buns: Your New Favorite Comfort Treat
Prep time: 60 min
Cook time: 30 min
Total time: 135 min
Ingredients: 1.5 cups Warm Milk (Activated yeast for dough rise; use lukewarm milk.); 2.25 tsp Active Dry Yeast (Essential for dough leavening; ensure freshness.); 0.5 tsp White Sugar (Feeds yeast to help activate it.); 3.5 cups All-Purpose Flour (Provides structure for the dough.); 1 tsp Salt (Enhances flavor in the dough.); 0.25 cups White Sugar (Sweetens the dough.); 4 tbsp Softened Butter (Adds richness to the dough.); 1 cup Brown Sugar (Forms the backbone of the caramel sauce.); 0.5 tsp Vanilla Extract (Adds aromatic flavor to the caramel.); 0.25 tsp Ground Cinnamon (Provides warm spice flavor.); 0.25 cups Heavy Cream (Enhances creaminess of the sauce.); 1 pinch Salt (Balances sweetness in the caramel.); 1 cup Chopped Pecans (Supplies crunch and nutty flavor.); 4 tbsp Melted Butter (Used in topping and filling.); 0.5 cup Brown Sugar (Adds sweetness to the filling.); 0.5 cup White Sugar (Extra sweetness for the filling.); 2 tsp Ground Cinnamon (Spice in the filling mix.)

Jump to Recipe Print Recipe

Walking into my kitchen, I was greeted by a heavenly scent that whisked me away to sweet, nostalgic mornings filled with warmth and joy. These Big Fat Pecan Sticky Buns are my newest obsession, marrying tender, fluffy dough with a luscious, gooey caramel that wraps around crunchy pecans. Not only are they a delightful dessert perfect for any gathering, but their cozy aroma fills your home, creating an inviting atmosphere that invites everyone to the table. While they do require a bit of patience, trust me—every moment spent crafting these indulgent treats is worth it. They make for a spectacular brunch centerpiece or a comforting treat to savor with a warm cup of coffee. Curious about how to bring this scrumptious creation into your own kitchen? Let’s dive in!

Why Are These Sticky Buns Irresistible?

Decadent Flavors: Each bite offers a delicious explosion of gooey caramel paired with crunchy pecans, creating a sweet and nutty experience that’s hard to resist.

Cozy Aroma: The rich scents of brown sugar and cinnamon will fill your home, making it feel warm and inviting.

Flexible Sizes: You can easily adjust the recipe to create 12 smaller buns for brunch gatherings or special events, catering to smaller appetites or sharing.

Perfect for Any Occasion: Whether it’s a lazy Sunday brunch or a festive family gathering, these Big Fat Pecan Sticky Buns are guaranteed to wow your guests.

Make-Ahead Magic: Prep the dough the night before, so you can enjoy these delightful buns fresh out of the oven in the morning!

For more sweet inspiration, check out my Gooey Butter Pecan or if you want something savory, try my Sticky Mongolian Meatballs.

Big Fat Pecan Sticky Buns Ingredients

For the Dough

Warm Milk (1 1/2 cups) – Activates yeast for dough rise; use lukewarm milk (not hot) to prevent killing the yeast.
Active Dry Yeast (2 1/4 tsp) – Essential for dough leavening; ensure yeast is fresh for best results.
White Sugar (1/2 tsp) – Feeds yeast to help it activate.
All-Purpose Flour (3 1/2 cups) – Provides structure for the dough; avoid adding too much flour or it will yield a dry dough.
Salt (1 tsp) – Enhances flavor in the dough.
White Sugar (1/4 cup) – Sweetens the dough lightly.
Softened Butter (4 tbsp) – Adds richness to the dough.

For the Caramel Sauce

Brown Sugar (1 cup) – Forms the backbone of the caramel sauce for sweetness and depth.
Vanilla Extract (1/2 tsp) – Adds aromatic flavor to the caramel sauce.
Ground Cinnamon (1/4 tsp) – Provides a warm spice flavor.
Heavy Cream (1/4 cup) – Enhances the creaminess of the caramel sauce; may substitute with half & half for a lighter option.
Pinch of Salt – Balances sweetness in the caramel.

For the Filling

Chopped Pecans (1 cup) – Supplies crunch and nutty flavor; can substitute with walnuts if desired.
Melted Butter (4 tbsp) – Used in the topping and in filling the dough.
Brown Sugar (1/2 cup) – Adds sweetness to the filling.
White Sugar (1/2 cup) – Extra sweetness for the filling.
Ground Cinnamon (2 tsp) – Spice in the filling mix.

These Big Fat Pecan Sticky Buns are not just a recipe; they’re a delicious way to make memories.

Step‑by‑Step Instructions for Big Fat Pecan Sticky Buns

Step 1: Activate Yeast
In a small bowl, combine 1 ½ cups of warm milk, 2 ¼ teaspoons of active dry yeast, and ½ teaspoon of white sugar. Stir gently and let the mixture sit for about 5 minutes, or until it becomes frothy and bubbly. This step is crucial for ensuring your Big Fat Pecan Sticky Buns rise beautifully, so keep an eye on those tiny bubbles!

Step 2: Prepare Dough
In a stand mixer, combine 3 ½ cups of all-purpose flour, 1 teaspoon of salt, and ¼ cup of white sugar. Once mixed, add the frothy yeast mixture and knead on low speed until combined, which should take about 2 minutes. Gradually incorporate 4 tablespoons of softened butter, continuing to knead for an additional 5-7 minutes until the dough is smooth and elastic.

Step 3: Knead and Rise
Transfer the dough to a lightly floured surface and knead by hand for a minute if desired. Place the dough in a greased bowl, cover it with a kitchen towel, and allow it to rise in a warm spot for 30-60 minutes, or until doubled in size. When ready, the dough should feel soft and pliable, ready to transform into the delightful Big Fat Pecan Sticky Buns.

Step 4: Roll Dough
Once the dough has risen, punch it down gently to release air and turn it out onto a floured surface. Using a rolling pin, roll the dough into a large rectangle measuring approximately 10 by 20 inches. The dough should be about ¼ inch thick; this shapes the perfect base for your caramel and pecan filling.

Step 5: Add Filling
Brush the entire surface of the rolled dough with 4 tablespoons of melted butter, then evenly sprinkle with ½ cup of brown sugar, ½ cup of white sugar, and 2 teaspoons of ground cinnamon. This delightful mixture will create a sweet filling for your Big Fat Pecan Sticky Buns. Roll the dough tightly from the long side, creating a log shape.

Step 6: Make Topping
In a saucepan, combine 4 tablespoons of melted butter, 1 cup of brown sugar, ½ teaspoon of vanilla extract, ¼ teaspoon of ground cinnamon, ¼ cup of heavy cream, and a pinch of salt. Heat over medium heat until the mixture starts to boil, stirring frequently. Pour this luscious topping into a greased baking pan and sprinkle with 1 cup of chopped pecans, forming a gooey base for your buns.

Step 7: Final Rise
Cut the rolled dough into 8-12 even pieces and arrange them in the prepared pan over the pecan layer. Cover the pan with a kitchen towel and let the dough rise again for about 30 minutes until the rolls have puffed up. Watching the dough rise is a wonderful moment as your Big Fat Pecan Sticky Buns begin to take shape!

Step 8: Bake
Preheat your oven to 350°F (175°C) while the dough completes its rise. Once preheated, bake the sticky buns for 25-30 minutes, or until they are golden brown and bubbly. The aroma wafting through your kitchen will be irresistible, signaling that your delicious Big Fat Pecan Sticky Buns are almost ready.

Step 9: Cool and Serve
After baking, allow the buns to rest in the pan for about 15 minutes. This cooling time will help them set before flipping. Carefully invert the pan onto a serving plate so the caramel topping drips down over each bun. Now you’re ready to indulge in these warm, gooey, and utterly delightful Big Fat Pecan Sticky Buns!

How to Store and Freeze Big Fat Pecan Sticky Buns

Room Temperature: Store these delectable sticky buns in an airtight container at room temperature for up to 3 days. This keeps them soft and maintains their delightful texture.

Fridge: If you want to keep them fresh longer, refrigerate the buns for up to a week. Just ensure they are wrapped tightly to prevent drying out.

Freezer: For longer storage, freeze the Big Fat Pecan Sticky Buns in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To enjoy these delightful treats warm again, simply reheat in the microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes.

Make Ahead Options

These Big Fat Pecan Sticky Buns are perfect for busy home cooks looking to save time without sacrificing flavor! You can easily prepare the dough up to 24 hours in advance; simply complete the first rise, then cover the dough tightly with plastic wrap and refrigerate it overnight. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before rolling it out. Additionally, you can make the caramel topping up to 3 days in advance—just store it in the refrigerator and reheat gently before using. Following these steps ensures your sticky buns are just as delicious and fluffy when baked fresh!

What to Serve with Big Fat Pecan Sticky Buns

There’s nothing quite like the experience of gathering around warm, gooey treats that whisk you back to cozy mornings with loved ones.

Fresh Fruit Salad: A colorful mix of seasonal fruits adds a refreshing contrast to the richness of the sticky buns.
Creamy Mashed Potatoes: Although unconventional, the comforting creaminess complements the sweetness perfectly, making for an indulgent brunch combo.
Coffee or Tea: A steaming cup of your favorite brew enhances the flavors, balancing the sweetness with a warm, inviting comfort.
Maple Bacon: Crispy, salty bacon doused in maple syrup creates an unforgettable sweet and savory experience alongside your sticky buns.
Whipped Cream: A dollop of lightly sweetened whipped cream on the side elevates each bite, creating a delightful creaminess that mingles beautifully.
Vanilla Ice Cream: For a dessert experience that takes indulgence up a notch, serve warm buns with a scoop of vanilla ice cream, melting heavenly sweetness into the caramel.
Nutty Granola: A sprinkle of granola serves as a crunchy topping, introducing exciting textures and flavors while still keeping the focus on the star of the show.
Chocolate Milk: For a playful twist, pair your sticky buns with chilled chocolate milk, making it a delightful treat for kids and adults alike.

Expert Tips for Perfect Big Fat Pecan Sticky Buns

Yeast Freshness: Always ensure your active dry yeast is fresh. Old or expired yeast won’t rise the dough properly, leading to flat buns.
Dough Consistency: The dough should feel soft and pliable. If it’s too sticky, add flour gradually; if it’s too dry, a splash of milk can help.
Rolling Technique: When rolling the dough, roll from the long side for larger buns. This technique yields the best size and texture for your Big Fat Pecan Sticky Buns.
Rising Time: Allow ample time for the dough to rise in a warm spot. If your kitchen is cool, consider placing the dough in an oven that’s turned off but slightly warm.
Pecan Toasting: For an enhanced nutty flavor, toast the pecans lightly before adding to the filling. This small step makes a big difference in flavor!
Serving Warm: Best enjoyed freshly baked and warm. Consider serving these sweet treats alongside a hot cup of coffee or tea for a cozy experience.

Big Fat Pecan Sticky Buns Variations

Embrace your creativity in the kitchen and make these beloved sticky buns your own by switching things up!

Different Nuts: Substitute pecans with walnuts or almonds for delightful variations in crunch and flavor. Each nut brings its unique taste to the party!
Chocolate Delight: Add a handful of chocolate chips to the filling for an indulgent chocolate pecan sticky bun that will satisfy any sweet tooth. Chocolate and caramel are a match made in heaven!
Maple Twist: Instead of the traditional caramel sauce, drizzle your sticky buns with a warm maple syrup glaze for a unique and aromatic finish. The earthy sweetness of maple will elevate the flavor profile beautifully.
Fruity Addition: Toss in some dried cranberries or chopped apples into the filling for a fruity explosion. The tartness of cranberries pairs wonderfully with the sweetness of the caramel.
Spicy Kick: Add a pinch of cayenne pepper or a dash of nutmeg to the filling for a subtle spicy twist that awakens the flavors. This unexpected kick can intrigue those taste buds!
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these sticky buns gluten-free without sacrificing tenderness. Perfect for accommodating dietary needs!
Mini Buns: Divide the dough into smaller portions to create 12 adorable mini buns instead of 8 larger ones. These bite-sized treats are perfect for sharing or serving at gatherings!
Cream Cheese Filling: For added richness, mix in some softened cream cheese with the butter in the filling. This will create a creamy texture that melds beautifully with the sweetness of the caramel.

Exploring these variations not only adds excitement to your baking but also nurtures your culinary skills. If you’re drawn to more pecan goodness, don’t forget to check out my delicious Gooey Butter Pecan. Or for a savory detour, give my Sticky Mongolian Meatballs a try!

Big Fat Pecan Sticky Buns Recipe FAQs

How do I choose the right pecans for these sticky buns?
Absolutely! When selecting pecans, look for those that are fresh and unbroken, avoiding any with dark spots or a rancid smell. You want them to be crunchy and flavorful, so consider buying in small quantities to ensure freshness.

What’s the best way to store leftover sticky buns?
Very easy! Store your Big Fat Pecan Sticky Buns in an airtight container at room temperature for up to 3 days. If you need them to last longer, pop them in the refrigerator wrapped tightly in plastic wrap for up to a week.

Can I freeze Big Fat Pecan Sticky Buns? If so, how?
Definitely! To freeze, allow the buns to cool completely after baking. Wrap them tightly in plastic wrap, and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and reheat in the microwave or a low oven.

Why did my sticky buns not rise properly?
The most common reason for sticky buns not rising is using old or inactive yeast. Always ensure your yeast is fresh and active before beginning. Additionally, make sure that the dough is kept in a warm place to rise. Cooler temperatures can slow the rising process, so be patient!

Are these buns suitable for people with nut allergies?
Not at all! Since Big Fat Pecan Sticky Buns are made with pecans, they are not suitable for those with nut allergies. However, you could experiment with different fillings, such as dried fruit or chocolate chips, to create a nut-free version if desired. Always check with your guests to accommodate any dietary restrictions!