If you’re searching for the ultimate indulgence, look no further than these Big Fat Pecan Sticky Buns. Imagine pillowy, buttery spirals of dough rolled up with gooey cinnamon sugar, baked on top of a lake of bubbling caramelized pecans, then flipped to reveal a show-stopping sticky, nutty crown. This is pure morning magic, whether for a special brunch or as a decadent treat just because you deserve it. These buns are unforgettably rich and utterly addictive — let’s dive right in!
Ingredients You’ll Need
These Big Fat Pecan Sticky Buns are all about a handful of classic, high-quality ingredients working in perfect harmony. Each element plays a unique role, from the tender dough to the luscious sticky topping, making every bite an unforgettable experience.
- Warm whole milk: Brings moisture and richness to the dough, helping it rise to fluffy, tender heights.
- Active dry yeast: The key to that soft, airy texture; it gives the buns their signature lift.
- Granulated sugar: Sweetens the dough without overpowering it and helps activate the yeast.
- Large eggs: Add richness and structure, making the buns taste extra luxurious.
- Unsalted butter: You’ll use this in every layer, from melting into the dough to swirling it in the filling and sticky topping.
- Salt: Balances all the sweet notes and boosts the overall flavor.
- All-purpose flour: The main texture-builder, giving body to your buns.
- Brown sugar (for filling and topping): Deep molasses flavor makes the sticky topping positively crave-worthy, and adds warmth inside each swirl.
- Ground cinnamon: Turns every bite aromatic and cozy – it’s not a sticky bun without it!
- Honey: Blends into the topping for a glossy, caramel-like finish and subtle floral sweetness.
- Heavy cream: Lushes up the topping for a silky, extra-gooey bite.
- Chopped pecans: Add crunch and buttery nuttiness, crowning your sticky buns with irresistible appeal.
How to Make Big Fat Pecan Sticky Buns
Step 1: Make the Dough
Start by whisking together the warm milk and active dry yeast in a large mixing bowl. Let this sit for about five minutes, until it turns foamy and fragrant — that’s when you know your yeast is ready to work its magic. Add in the sugar, eggs, melted butter, and salt, mixing until combined. Gradually stir in the flour, about a cup at a time, until a soft dough forms. Knead this dough for 5 to 7 minutes, letting it become elastic and smooth. Pop it into a greased bowl, cover, and let it rise in a cozy spot for an hour, or until doubled in size.
Step 2: Prepare the Sticky Pecan Topping
While your dough is rising and filling the kitchen with anticipation, move on to the decadent sticky topping. In a saucepan over medium heat, melt the butter, then stir in brown sugar, honey, and cream. Cook and whisk until the mixture is smooth and glossy. Pour the mixture into a well-buttered 9×13-inch baking dish, then shower it generously with the chopped pecans. This is the gooey secret waiting beneath every Big Fat Pecan Sticky Bun.
Step 3: Roll Out and Fill the Dough
Once your dough is puffed and ready, roll it into a large 12×18-inch rectangle on a lightly floured surface. Gently spread the surface with softened butter, making sure to reach every corner for maximum flavor. Sprinkle the brown sugar and cinnamon evenly across, transforming it into a cinnamon lover’s paradise. Starting from the longer side, tightly roll the dough into a log, sealing the seam at the end.
Step 4: Slice and Arrange the Buns
Using a sharp knife or a piece of unflavored dental floss, slice your dough log into 12 even rounds — each one promising swirls of cinnamon-sugar and tender bread. Carefully place each roll, cut side down, right into the pecan-studded caramel in your baking pan, fitting them snugly together. Cover once again and let them rise for 30 to 45 minutes; they’ll puff up even more and look irresistibly fluffy already.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F. Slide the pan onto the center rack and bake for 30 to 35 minutes, until the buns are puffed and a glorious golden brown. The aroma wafting through your kitchen will be absolutely intoxicating! After pulling them from the oven, let the buns cool for just 5 minutes, then carefully invert them onto a platter to reveal the gooey, nutty top layer. Serve warm for the most magical Big Fat Pecan Sticky Buns experience!
How to Serve Big Fat Pecan Sticky Buns
Garnishes
You can’t go wrong with a simple dusting of powdered sugar or a light drizzle of extra honey over the top just before serving. For an elegant finish, consider adding a few whole toasted pecans on each bun or even a touch of flaky sea salt to enhance the caramel.
Side Dishes
Pair your Big Fat Pecan Sticky Buns with fresh fruit like berries or orange segments, which cut the richness with a burst of brightness. A bowl of plain Greek yogurt on the side is perfect for balancing the sweet and offering a little creamy tang, and of course, hot coffee is a must!
Creative Ways to Present
For a brunch party, stack the sticky buns high on a cake stand or arrange them in individual ramekins for a bakery-style touch. If you want to dazzle, serve them à la mode with a scoop of vanilla ice cream for a decadent dessert. Or pack them into a parchment-lined basket for a brunch picnic — sticky fingers are part of the fun!
Make Ahead and Storage
Storing Leftovers
If any buns survive the initial rush, keep them fresh by storing in an airtight container at room temperature for up to three days. They’ll retain their gooey magic and soft crumb, especially if you give them a quick reheat before serving.
Freezing
Big Fat Pecan Sticky Buns freeze beautifully. Once cooled, wrap each bun individually in plastic wrap, then stash them in a zip-top freezer bag. You can keep them frozen for up to two months — just defrost overnight in the fridge before reheating.
Reheating
To revive that bakery-fresh gooeyness, warm your buns in a 300°F oven for about 10 minutes or a quick 20–30 seconds in the microwave. This brings back all the sticky, caramel goodness and makes them taste freshly baked every time.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in equal amounts. You can skip the initial proofing step with warm milk; just add the yeast directly to your dry ingredients, though I still like to proof for flavor.
My dough isn’t rising! What should I do?
If your dough is stubborn, double-check that your milk wasn’t too hot or cold, which impacts yeast activity. Try moving the bowl to a warmer spot (like an oven with just the light on), and give it a little extra time.
Can I make these Big Fat Pecan Sticky Buns ahead of time and bake in the morning?
Absolutely! Assemble the buns all the way up to the second rise, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 to 45 minutes before baking as usual.
What’s the secret to making the sticky topping ultra-gooey?
Don’t skimp on the heavy cream and honey in the topping – this duo makes the caramel extra rich, silky, and keeps it gloriously gooey even after baking.
Can I swap the pecans for another nut, or omit them?
Definitely! Walnuts are a fantastic substitute, or leave the nuts out entirely if you prefer a classic sticky bun. You’ll still get that to-die-for caramelized top.
Final Thoughts
These Big Fat Pecan Sticky Buns are not just a recipe, they’re an experience made for sharing (even if you’re tempted to keep them all to yourself). Take a little time to treat yourself and your loved ones — I promise, homemade sticky buns like these are always worth it!
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Big Fat Pecan Sticky Buns Recipe
- Total Time: 2 hours (including rise time)
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Indulge in the decadence of these Big Fat Pecan Sticky Buns, with a soft, cinnamon-spiced dough rolled up with a brown sugar filling, all topped with a gooey pecan and honey glaze. Perfect for a special breakfast treat or a delightful dessert.
Ingredients
For the dough:
- 1 cup warm whole milk
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon salt
- 4 to 4 ½ cups all-purpose flour
For the filling:
- ¾ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, softened
For the sticky topping:
- ½ cup unsalted butter
- ¾ cup brown sugar, packed
- ¼ cup honey
- 2 tablespoons heavy cream
- 1 ½ cups chopped pecans
Instructions
- Prepare the Dough: In a large bowl, combine warm milk and yeast. Add sugar, eggs, melted butter, and salt. Mix in flour gradually until a soft dough forms. Knead and let rise.
- Make the Sticky Topping: Melt butter in a saucepan, add brown sugar, honey, and cream. Pour into a baking dish and top with pecans.
- Assemble and Bake: Roll out dough, spread with butter, cinnamon, and brown sugar. Roll up, slice, and place on the pecan topping. Let rise, then bake until golden.
Notes
- Best served fresh
- Store in an airtight container for up to 3 days
- Reheat to enjoy the gooey texture
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 520
- Sugar: 29g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
