Caramel Pecan Sticky Buns

These Caramel Pecan Sticky Buns are soft, tender, and filled with a buttery cinnamon-sugar swirl, then baked over a rich caramel and toasted pecan topping. Flip them out of the skillet while they’re still warm for a gorgeous, gooey brunch treat that’s hard to resist.

🧈 The Ingredients

A handful of familiar baking staples come together to create soft, pillowy buns with a rich, gooey caramel finish and plenty of warm, nutty flavor. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Yeast: Active dry yeast works well here. Make sure the milk is warm—not hot—so the yeast can activate.
• Milk: Whole milk gives the dough a tender, rich texture. Two-percent milk can also be used.
• Butter: Unsalted butter lets you control the salt level. If using salted butter, reduce the added salt slightly.
• Flour: All-purpose flour keeps the buns soft. Add it gradually; the dough should be slightly tacky rather than stiff.
• Brown sugar: Light brown sugar gives the filling and caramel a mellow sweetness. Dark brown sugar works too and adds a deeper molasses flavor.
• Pecans: Toasting the pecans first brings out their flavor. Walnuts can be substituted, or the nuts can be omitted.
• Honey or corn syrup: Either helps the caramel stay smooth and less likely to crystallize. Use whichever you prefer.
• Heavy cream: It gives the caramel a creamy texture. For a less rich topping, half-and-half can be used, though the caramel may be a little thinner.
• Cinnamon: Adjust the amount to taste, or add a pinch of nutmeg for extra warmth.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

📌 Tips and Tricks for Perfect Sticky Buns

• Check the milk temperature. It should feel warm, not hot—about 105–110°F—so it activates the yeast without harming it.
• Use the flour as a guide, not a fixed amount. Add it gradually and stop when the dough is soft and slightly tacky; too much flour can make the buns dense.
• Give the dough enough time to rise. Look for it to roughly double, rather than relying only on the clock. A cool kitchen may need extra time.
• Roll the dough evenly. A uniform rectangle helps the buns bake at a similar rate and keeps the filling distributed.
• Watch the caramel while it bakes. Set the skillet on a foil-lined baking sheet to catch any bubbling over.
• Check the center for doneness. The outer buns can brown before the middle is baked through. Tent loosely with foil if needed, and bake until the center bun is cooked.
• Invert while warm. Let the skillet rest briefly, then turn the buns out onto a platter before the caramel cools and firms up. Use oven mitts—the cast iron and caramel will be very hot.
• Serve warm. The caramel is at its gooey best shortly after the buns come out of the oven.

👩🏼‍🍳 How to Make the Dough for Sticky Buns

1. Step 1: In the bowl of your stand mixer, combine the warm milk with the yeast and a pinch of sugar. Let rest until foamy, about 7 minutes.

2. Step 2: Whisk in the remaining sugar, melted butter, and salt.

3. Step 3: Gradually mix in the flour (about 4 to 4½ cups) until a shaggy dough is formed.

4. Step 4: Knead the dough with the dough attachment (or by hand) until the dough is smooth and elastic. Transfer to a container (or bowl), cover, and let proof until the dough has doubled in size, about 60-90 minutes.

5. Step 5: Meanwhile, in a saucepan, melt the butter and stir in the brown sugar and salt.

6. Step 6: Pour the caramel sauce into a greased 12-inch cast-iron skillet or a 9×13 baking dish. Sprinkle the pecans over the sauce.

7. Step 7: Roll the dough out to a 12×16″ rectangle on a lightly floured surface. Smear on the softened butter and then top with a mixture of brown sugar, cinnamon, and salt.

8. Step 8: Starting from a long side, roll the dough into a snug log.

👨‍🍳 How to Make Caramel Pecan Sticky Buns

1. Step 1: Cut the log into 12 rolls and place them in the skillet (or pan) over the caramel-pecan sauce.

2. Step 2: Cover with plastic wrap and let the rolls rise for another 30-45 minutes in a warm, non-drafty area.

3. Step 3: Bake in a 350°F oven until lightly browned and cooked through, about 30-40 minutes.

4. Step 4: Let the rolls rest for 5 minutes. Place a large platter over the skillet/pan and invert. Serve warm.

🍽️ How to Serve

• Serve warm, straight from the platter. The caramel topping is soft and gooey while the buns are still warm.
• Enjoy them on their own with coffee or tea for a cozy breakfast or brunch treat.
• Add a scoop of vanilla ice cream for a simple dessert, especially if the buns are warmed slightly.
• Finish with a pinch of flaky salt to balance the sweetness and bring out the caramel flavor.
• Pair with fresh fruit for a lighter brunch spread.

🙋🏽‍♂️ Frequently Asked Questions

🌞 More Breakfast Baking Recipes

Ready to make the best sticky buns in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!