Pecan Sticky Bun Recipe

Warm milk and melt butter

Gently heat the milk and 4 tbsp butter together until the butter is melted and the mixture registers 105–115°F (40–46°C) or is warm to the touch (not hot).

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3.5 cups flour, 2.25 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp salt.

Mix dough

Add the warm milk-butter mixture and 1 large egg to the dry ingredients. Mix on low until combined, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tbsp warm milk.

First rise

Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare pan

Generously butter a 9x13-inch (or equivalent) baking pan. This will help the caramel release when inverted.

Make caramel

In a small saucepan over medium heat, melt 6 tbsp butter. Add 3/4 cup light brown sugar and 2 tbsp maple syrup (or corn syrup). Stir until the sugar dissolves and the mixture simmers. Cook 2–3 minutes until glossy and slightly thickened, then stir in 2 tbsp heavy cream and 1/4 tsp kosher salt. Remove from heat.

Add pecans

Stir the 1.5 cups chopped pecans into the warm caramel. Immediately pour and spread the mixture evenly into the prepared pan, working quickly before it firms.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a rectangle about 16x12 inches and roughly 1/4 inch thick.

Spread filling

Evenly spread the 4 tbsp softened butter over the dough, leaving a 1/2-inch border. Sprinkle the 1/2 cup light brown sugar, 2 tsp ground cinnamon, and 1/4 tsp fine sea salt evenly over the buttered surface. Press lightly so the filling adheres.

Form the log

Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal and roll slightly to even out the cylinder.

Cut rolls

Using a sharp serrated knife or unfloured dental floss, cut the log into 12 equal pieces (about 1 to 1¼ inches each). Arrange the rolls cut-side up on top of the pecan-caramel layer in the prepared pan, leaving a little space for expansion.

Second rise

Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 30–45 minutes.

Bake

Preheat the oven to 350°F (175°C). Bake the rolls in the center of the oven for 25–30 minutes or until the rolls are golden and the caramel is bubbling around the edges. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Invert while warm

Let the pan rest 5–10 minutes after baking, then run a knife around the edges to loosen. Place a large rimmed serving tray or baking sheet over the pan and carefully invert so the sticky bun layer is on top. Gently lift off the pan. If any caramel remains in the pan, spoon over the buns.

Optional glaze

For a sweet finish, whisk together 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1 tbsp milk or cream until smooth. Drizzle over warm buns.

Serve

Serve the pecan sticky buns warm. Store any leftovers, covered, at room temperature for up to 2 days or refrigerated up to 4 days; reheat gently before serving.