Pecan Honey Sticky Buns (Printable)

Pillowy buns filled with cinnamon sugar and pecans, baked in a rich honey caramel sauce for an indulgent delight.

# What You Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 tsp salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs

→ Filling

08 - 1/2 cup light brown sugar, packed
09 - 2 tsp ground cinnamon
10 - 1/4 cup unsalted butter, softened
11 - 1 cup pecans, roughly chopped

→ Honey Caramel Sauce

12 - 1/2 cup unsalted butter
13 - 1/2 cup honey
14 - 1/2 cup light brown sugar, packed
15 - 1/2 cup heavy cream
16 - 1/2 tsp salt
17 - 1 cup pecan halves

# Step-by-Step Guide:

01 - Combine warm milk, yeast, and a pinch of sugar in a large bowl. Let stand 5 to 10 minutes until foamy.
02 - Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually incorporate flour until soft dough forms.
03 - Knead on a floured surface for 6 to 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled, about 1 hour.
04 - In a saucepan over medium heat, melt butter. Stir in honey, brown sugar, and salt until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13-inch baking dish.
05 - Punch down risen dough and roll out on floured surface to a 16x12-inch rectangle.
06 - Spread softened butter evenly over dough, then sprinkle brown sugar, cinnamon, and chopped pecans on top.
07 - Roll dough tightly from the long side into a log. Slice into 12 equal pieces.
08 - Place buns cut side down over caramel sauce in baking dish. Cover and let rise for 30 minutes until puffy.
09 - Preheat oven to 350°F. Bake buns for 25 to 30 minutes until golden brown and cooked through.
10 - Cool buns for 5 minutes, then invert pan onto serving platter so pecan topping is on top. Serve warm.

# Expert Advice:

01 -
  • The dough is so soft and pillowy that people will genuinely ask if you bought them from a bakery, and you get to smile knowing they're homemade.
  • That honey caramel sauce isn't just a topping—it's liquid gold that caramelizes right into the pan, so every bun gets those gorgeous sticky bits.
  • Once you master the technique, you can make a full batch in under three hours with mostly hands-off rising time, perfect for impressing guests without stress.
02 -
  • If you don't let that yeast foam in the first step, you're gambling with the entire batch—dead yeast means no rise, and dense buns instead of pillowy clouds.
  • The 5-minute cooling period after baking is non-negotiable; flip too soon and the caramel is too liquid and everything slides apart, flip too late and it hardens and cracks when you invert the pan.
  • Those buns continue to firm up as they cool, so they're actually easiest to serve and eat after about 10 to 15 minutes of sitting on the platter, not immediately.
03 -
  • Invest in a instant-read thermometer to check that your milk is exactly the right temperature—110°F is the sweet spot where yeast thrives without being killed.
  • If you're rolling and slicing the dough and it keeps springing back or tearing, let it rest under a towel for 10 minutes to relax the gluten, then try again.
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