Big Fat Pecan Sticky Buns Recipe

If you have a soft spot for sweet, gooey treats loaded with crunchy nuts, then you are going to absolutely adore this Big Fat Pecan Sticky Buns Recipe. It’s more than just a breakfast pastry—it’s a delightful experience with tender, buttery rolls drenched in caramel sauce and studded with toasted pecans. Each bite offers the perfect balance of sweet, sticky, and nutty flavors that will have you reaching for another again and again. Whether you’re making these for weekend brunch or a special occasion, these buns are guaranteed to bring warmth and smiles to your table.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating your irresistible sticky buns. Each component plays a key role—whether adding structure, sweetness, or that signature rich texture and golden color.

• Milk (1 1/2 cups, warm but not hot): Activates the yeast to make the dough rise perfectly fluffy.
• Active dry yeast (2 1/4 tsp): The magic behind the dough’s airy rise and soft crumb.
• White sugar (1/2 tsp and 3/4 cup total): Feeds the yeast and adds sweetness to the dough and filling.
• All purpose flour (3 1/2 cups): Forms the base for the dough’s soft and tender structure.
• Salt (1 tsp): Balances sweetness and enhances all the flavors.
• Butter (4 tbsp softened + 8 tbsp for filling + 4 tbsp melted): Brings rich creaminess and moist texture to both dough and filling.
• Brown sugar (1 1/2 cups total): Provides deep, caramel-like sweetness for the filling and topping.
• Vanilla (1/2 tsp): Adds a warm, fragrant note to the caramel sauce.
• Cinnamon (2 1/2 tsp, divided): Gives that classic hint of spice which complements the pecans beautifully.
• Heavy cream (1/4 cup): Enriches the sticky caramel topping for that luscious, gooey finish.
• Pecans (1 cup, chopped): Delivers satisfying crunch and nutty flavor.

How to Make Big Fat Pecan Sticky Buns Recipe

Step 1: Activate Your Yeast

Start by adding the yeast to warm milk with a pinch of sugar—this little bit of sugar wakes up the yeast for a lively, foamy proofing process that will give your dough its amazing rise. Let it sit for 5 minutes until it’s bubbly and frothy, showing it’s ready for action.

Step 2: Mix the Dough

Into your stand mixer bowl, combine flour, salt, and sugar for the dry ingredients. Then pour the yeast mixture in and knead with a dough hook until everything comes together smoothly. Slowly add 4 tablespoons of softened butter, one at a time, so the dough absorbs that buttery goodness without getting greasy.

Step 3: Knead and Proof

Knead the dough on low speed for about 5 minutes to develop a tender but elastic texture. Shape the dough into a ball and let it rise in a warm spot, covered, for about 30 minutes until it doubles in size—this rest is essential for light, airy buns.

Step 4: Roll and Fill

On a floured surface, roll the dough out into a rectangle about 10 by 20 inches. Spread melted butter evenly over the surface, then sprinkle the brown sugar, white sugar, and cinnamon mixture all the way to the edges. Roll it up tight, then slice into 8 generous pieces—or 12 for smaller buns.

Step 5: Prepare the Caramel Pecan Topping

In a small saucepan set to low heat, combine butter, brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt. Bring this mixture to a gentle boil, then simmer while whisking until the sugar is fully dissolved into a silky caramel sauce. Pour this sauce into a buttered 9×12 inch pan, then sprinkle chopped pecans over the top.

Step 6: Arrange and Second Rise

Place your rolled dough slices on top of the caramel pecan layer, cover the pan, and let the buns rise again in a warm spot. This step allows the rolls to puff up further and soak in those sticky, nutty flavors beautifully.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C) and bake the sticky buns for 25–30 minutes. You’ll know they’re done when the centers no longer look doughy and the tops are golden. Let them rest for 15 minutes before carefully flipping the pan over onto parchment paper to reveal that luscious caramel and pecan glaze.

How to Serve Big Fat Pecan Sticky Buns Recipe

Garnishes

For an extra touch of charm, sprinkle flaky sea salt over the warm buns to balance sweetness or add a dusting of powdered sugar for a pretty finish. Freshly chopped pecans add crunch and a rustic vibe right before serving.

Side Dishes

Sticky buns pair wonderfully with fresh fruit like berries or sliced oranges to cut through the richness. A cup of rich coffee or spiced chai also complements the warm cinnamon and caramel notes splendidly for a complete breakfast or brunch feast.

Creative Ways to Present

Serve the buns in a cast iron skillet for a cozy, rustic presentation that keeps them warm longer. You can also add a dollop of whipped cream or a drizzle of cream cheese glaze for an indulgent twist that makes your guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover buns covered tightly at room temperature for up to two days. The sticky buns will remain moist and flavorful, though they are best enjoyed fresh.

Freezing

To keep your Big Fat Pecan Sticky Buns Recipe fresh longer, freeze the cooled buns in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or overnight in the fridge before reheating.

Reheating

Reheat buns gently in the oven at 300°F (150°C) wrapped in foil for 10–15 minutes to warm through without drying out. Alternatively, a quick microwave zap for 20–30 seconds will bring back their soft, gooey magic.

FAQs

Can I use a bread machine for this recipe?

Absolutely! You can mix and knead the dough in a bread machine, then proceed with rolling, filling, and baking as directed. Just use the dough setting and keep an eye on the rise times for perfect results.

What if I don’t have heavy cream? Can I substitute?

You can substitute heavy cream with whole milk or half-and-half, but the topping may be slightly less rich and thick. For best caramel consistency, heavy cream is preferred.

How can I make these buns less sweet?

To tone down sweetness, reduce the amount of sugar in the filling and topping slightly. You can also add a little extra salt to balance the flavors without sacrificing the gooey goodness.

Are these buns suitable for freezing before baking?

Yes! You can prepare the buns through the second rise, then cover and freeze them. When ready to bake, thaw completely and bake as directed for fresh-tasting sticky buns.

Can I use other nuts instead of pecans?

Definitely, feel free to swap pecans with walnuts or almonds for a different crunchy twist. Just make sure to chop them to a similar size so they toast evenly in the caramel topping.

Final Thoughts

Making the Big Fat Pecan Sticky Buns Recipe is a joy that fills your kitchen with heavenly aromas and brings people together around a comforting, indulgent treat. Once you’ve tasted these fluffy, sticky, nut-packed buns, they’ll become a beloved go-to for your special mornings or any time you want to spoil yourself and loved ones. I can’t wait for you to try them and fall in love just like I did!

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