Dreamy Big Fat Pecan Sticky Buns Recipe for Sweet Mornings

Warm, gooey big fat pecan sticky buns will make your kitchen smell like heaven on a lazy weekend morning.

Sticky, sweet aromas drift through every room, beckoning sleepy family members to the table.

Buttery dough spirals with crunchy pecans promise pure comfort in each delectable bite.

Southern kitchens know these rolls represent pure morning magic.

Clusters of caramelized nuts create a crunchy landscape across soft, pillowy surfaces.

Messy fingers and happy smiles accompany every single decadent morsel.

Brace yourself for a breakfast adventure that connects generations through pure deliciousness.

Big Fat Pecan Sticky Buns FAQs in One Spot

• How difficult is this recipe for beginners?

This recipe requires intermediate baking skills. You’ll need patience for yeast activation, kneading dough, and working with rising times. Basic understanding of bread-making techniques is helpful.

• Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After kneading, cover and refrigerate overnight. Let the dough come to room temperature and rise before rolling and shaping the sticky buns.

• What type of yeast works best for this recipe?

Active dry yeast or instant yeast are both excellent choices. Ensure your yeast is fresh and not expired for the best rising results. Always check the expiration date on the yeast package.

• How do I know if my yeast is still active?

Sprinkle yeast into warm milk mixture and wait 5-10 minutes. If it becomes foamy and bubbly, the yeast is alive and ready to use. If no foam develops, your yeast might be dead and you’ll need to replace it.

Big Fat Pecan Sticky Buns That Make a Statement

• Impressive breakfast treat that transforms ordinary mornings into special family gatherings, creating delightful memories around the breakfast table.
• Simple step-by-step process makes this recipe accessible for home bakers with minimal baking experience, requiring only basic mixing and kneading skills.
• Irresistible combination of soft, pillowy dough and rich, gooey pecan topping guarantees smiles and second helpings from kids and adults alike.
• Can be partially prepared ahead of time by making dough in advance, allowing flexible scheduling for busy home cooks who want delicious results without last-minute rush.

What You’ll Need for Big Fat Pecan Sticky Buns

• Flour: Provides structure and helps create a soft, tender texture.
• Yeast: Essential for bread rising and developing rich, complex flavor.
• Salt: Enhances overall taste and helps control yeast fermentation.

• Milk (Warm): Activates yeast and adds moisture to the dough.
• Butter (Melted): Adds richness, flavor, and helps create soft texture.
• Sugar: Feeds yeast, adds sweetness, and helps with browning.

• Eggs: Provides structure, richness, and helps bind ingredients together.

Making Big Fat Pecan Sticky Buns With Less Hassle

Step 1: Prepare Yeast Mixture

Warm milk and combine with melted butter and sugar in a large mixing bowl. Sprinkle yeast over the liquid blend and allow it to sit and become foamy for 5-10 minutes.

Step 2: Create Dough Base

• Salt
• Eggs
• Flour (first 2 cups)

Mix ingredients thoroughly. Gradually incorporate remaining flour. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and stretchy.

Step 3: First Dough Rise

Transfer dough to a greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rest in a warm, draft-free area for 1-1.5 hours until it doubles in volume.

Step 4: Craft Caramel Pecan Topping

• Unsalted butter
• Brown sugar
• Chopped pecans

Melt butter and mix with brown sugar. Spread the mixture evenly in the baking pan. Sprinkle chopped pecans over the caramel base.

Step 5: Roll and Fill Dough

• Cinnamon
• Brown sugar
• Chopped pecans

Step 6: Shape and Second Rise

Roll the dough tightly from the long side. Cut into individual rolls. Place rolls on top of the caramel pecan base. Cover and let rise again for 30-45 minutes.

Step 7: Bake to Golden Perfection

Preheat oven. Bake rolls until they turn golden brown and the caramel begins to bubble around the edges. Remove from oven and let cool for a few minutes.

Step 8: Invert and Serve

Carefully flip the baking pan onto a serving plate. Allow the caramel and pecans to drizzle over the rolls. Serve warm and enjoy the gooey, nutty goodness.

Advice for Sticky Buns That Don’t Fall Flat

• Activate Yeast Perfectly: Ensure milk is warm (not hot) to help yeast activate without killing it, creating soft, fluffy dough.
• Master Dough Kneading: Knead until dough becomes smooth and elastic, which develops gluten and gives sticky buns their signature texture.
• Control Rising Environment: Use a draft-free, warm spot like near a preheated oven to help dough rise consistently and evenly.
• Prevent Dry Dough: Add flour gradually while mixing to avoid a tough, dry texture that can make sticky buns dense and heavy.
• Check Dough Readiness: Perform windowpane test by stretching a small piece of dough- if it stretches thin without breaking, it's perfectly kneaded.

How to Store and Serve Big Fat Pecan Sticky Buns Later

• Store leftover sticky buns in an airtight container for up to 3 days. Keep them covered to prevent drying out and preserve their soft texture.
• Wrap individual buns tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for longer storage without losing quality.
• Warm refrigerated buns at 300°F for 8-10 minutes, covering with foil to prevent over-browning and maintain moisture.
• Quickly reheat a single bun for 15-20 seconds, checking to avoid making the pastry tough or rubbery.

What to Serve Alongside Big Fat Pecan Sticky Buns

• Rich, warm coffee perfectly balances the sweetness of pecan sticky buns, cutting through their decadent richness with robust flavor.
• Crisp apple cider provides a refreshing counterpoint, offering bright acidity that cleanses the palate between each gooey, nutty bite.
• Creamy vanilla chai latte matches the warm spices and sweet undertones of the sticky buns, creating a harmonious flavor experience.
• Fresh squeezed orange juice delivers a zesty, light brightness that helps cut through the dense, buttery pastry and caramelized pecan topping.

Fun Ways to Change Up Big Fat Pecan Sticky Buns

• Gluten-Free Pecan Sticky Buns: Replace wheat flour with a gluten-free blend using almond and rice flour to create a celiac-friendly version that maintains soft texture.
• Vegan Cinnamon Pecan Rolls: Substitute dairy milk with almond milk, use coconut oil instead of butter, and replace eggs with flax egg mixture for a plant-based alternative.
• Low-Sugar Healthier Option: Reduce sugar content by using monk fruit sweetener, adding more nuts for natural sweetness, and incorporating whole wheat flour for increased nutrition.
• Dairy-Free Adaptation: Use coconut milk or oat milk as a milk replacement, swap butter with dairy-free margarine or coconut oil to accommodate lactose-intolerant individuals.

Big Fat Pecan Sticky Buns Recipe

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4.9 from 23 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Homemade big fat pecan sticky buns deliver pure Southern comfort with gooey caramel and crunchy pecans nestled in buttery, tender dough. Warm kitchen traditions connect family and friends through this irresistible breakfast treat you’ll want to savor slowly.

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Ingredients

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Pecan Sticky Buns Ingredients

Main Ingredients:

• 4 cups (500 g) all-purpose flour
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk, warmed
• 1 cup (200 g) brown sugar, packed (for topping)
• 1 cup (200 g) brown sugar, packed (for filling)
• 1 cup (120 g) pecan halves

Butter Ingredients:

• ½ cup (115 g) unsalted butter, melted
• ½ cup (115 g) unsalted butter, softened
• ½ cup (115 g) unsalted butter (for topping)

Additional Ingredients:

• ¼ cup (60 g) granulated sugar
• ¼ cup (60 ml) heavy cream
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon vanilla extract

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Instructions

1. Activate the yeast by gently blending warm milk, melted butter, and sugar in a spacious mixing vessel. Allow the yeast to bloom and become frothy for approximately 7-10 minutes.
2. Incorporate salt, eggs, and an initial portion of flour into the yeast mixture. Gradually introduce remaining flour while stirring until a cohesive dough forms.
3. Transfer the dough onto a lightly floured surface and knead vigorously, developing its elasticity and smoothness through consistent manipulation for 6-8 minutes.
4. Nestle the developed dough into a greased bowl, ensuring the surface is lightly coated with oil. Drape a clean kitchen towel over the container and position in a draft-free, warm environment.
5. Allow the dough to undergo fermentation and expansion, typically requiring 60-90 minutes, until its volume has approximately doubled.
6. Gently deflate the risen dough by pressing down, releasing accumulated gases and preparing it for the next stage of preparation.
7. Roll out the dough into a rectangular shape, creating an even surface for filling and rolling.
8. Prepare the filling and topping components, ensuring all elements are ready for assembly.
9. Spread the designated filling across the rolled dough, leaving a small margin around the edges.
10. Carefully roll the dough into a compact log, sealing the edges to retain the filling.
11. Slice the log into individual sections, creating uniform sticky bun portions.
12. Arrange the cut sections in a prepared baking pan, allowing slight spacing between each piece.
13. Cover and permit a final rising phase to enhance texture and volume.
14. Preheat the oven and bake until the sticky buns achieve a golden-brown complexion and emit an irresistible aroma.
15. Remove from the oven and allow a brief cooling period before serving, ensuring the caramelized topping sets properly.

Notes

• Yeast Activation: Ensure milk is warm (not hot) to prevent killing the yeast, which needs a gentle temperature between 100-110°F for optimal activation.
• Dough Consistency: Add flour gradually to achieve a soft, slightly tacky dough that isn’t too dry or too sticky, allowing for perfect texture in sticky buns.
• Rising Environment: Place dough in a draft-free, warm spot like near a preheated oven or inside a turned-off oven with the light on to promote consistent rising.
• Kneading Technique: Use the heel of your hand to stretch and fold the dough, creating gluten development that gives the buns their signature light and fluffy texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 455
• Sugar: 30 g
• Sodium: 215 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg