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Ultimate Gooey Sticky Buns Recipe with Easy Caramel Pecan Glaze

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These ultimate gooey sticky buns feature a soft, tender dough with a rich caramel pecan glaze, delivering melt-in-your-mouth goodness perfect for brunch or holiday mornings.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, sifted
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp instant yeast (one packet)
  • 1 tsp salt
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 cup (240ml) whole milk, warm (about 110°F/43°C)
  • 2 large eggs, room temperature
  • 2 oz (56g) cream cheese, softened (optional)
  • 1 cup (200g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1/3 cup (75g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/3 cup (75g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 1 tsp vanilla extract
  • 1 cup (120g) chopped pecans, toasted
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm whole milk (110°F/43°C), granulated sugar (1/4 cup), and instant yeast (2 1/4 tsp). Stir gently and let it sit for 5-7 minutes until foamy and bubbly.
  2. Make the dough: In a large mixing bowl or stand mixer, whisk together sifted all-purpose flour (4 cups) and salt (1 tsp). Add melted butter (1/2 cup, cooled), eggs (2, room temperature), softened cream cheese (2 oz), and the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a lightly floured surface or with a dough hook for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour sparingly if dough sticks.
  4. First rise: Place dough in a lightly greased bowl, cover with damp cloth or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: Combine brown sugar (1 cup), ground cinnamon (2 tbsp), and softened butter (1/3 cup) in a bowl until spreadable.
  6. Roll out the dough: Punch down the dough gently. On a floured surface, roll into a 16×12 inch rectangle.
  7. Spread the filling evenly over the dough, leaving a small border.
  8. Form the rolls: Roll dough tightly from the long edge into a log. Slice into 12 equal rolls about 1 1/2 inches thick.
  9. Prepare the caramel pecan glaze: In a small saucepan over medium heat, melt butter (1/3 cup) and light brown sugar (3/4 cup) until bubbly and sugar dissolves. Remove from heat and whisk in heavy cream (1/4 cup), vanilla extract (1 tsp), toasted pecans (1 cup), and a pinch of salt. Let cool slightly.
  10. Assemble in pan: Pour half the glaze into a greased 9×13 inch baking pan. Place rolls cut side up on top, close but not squished.
  11. Second rise: Cover loosely with plastic wrap and let rise 30-45 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and caramel is bubbly. Test doneness with a toothpick.
  13. Glaze and serve: Let cool in pan 10 minutes, then invert onto serving platter so glaze is on top. Serve warm.

Notes

Do not skip proofing the yeast to ensure proper rise. Roll dough tightly for distinct spirals. Toast pecans for best flavor. Invert buns after baking to keep glaze on top. For dairy-free, substitute milk and butter with plant-based alternatives and use coconut cream instead of heavy cream.

Nutrition

Keywords: sticky buns, caramel pecan glaze, cinnamon rolls, brunch recipe, gooey sticky buns, easy sticky buns, homemade sticky buns

Find it online: https://bitefuljoy.com/ultimate-gooey-sticky-buns-recipe-with-easy-caramel-pecan-glaze/