Imagine waking up to the irresistible aroma of rich caramel, toasted pecans, and buttery dough wafting from your oven—Big Fat Pecan Sticky Buns are the breakfast treat that makes any morning feel like a special occasion. These are the kind of buns that draw family and friends into the kitchen before they’re even out of the pan. Tender, fluffy, and dripping with a sticky-sweet glaze, every bite is pure comfort (and totally worthy of seconds). If you’re craving a bake that’s equal parts indulgent and heartwarming, this Big Fat Pecan Sticky Buns recipe is guaranteed to steal the show at your table.
Ingredients You’ll Need
The beauty of Big Fat Pecan Sticky Buns is how a handful of simple, familiar ingredients come together to create something downright magical. Here’s how each one helps make these buns so unforgettable:
- All-purpose flour: The trustworthy backbone of a pliable, fluffy dough.
- Granulated sugar: Adds just the right amount of sweetness and helps feed the yeast.
- Instant yeast: Cuts down on rising time and ensures a perfect, airy texture.
- Salt: Essential for balancing out the sweetness and enhancing flavors.
- Whole milk (warm): Makes the dough extra tender and soft.
- Water (warm): Helps bring the dough together and keeps it moist.
- Unsalted butter (softened): Brings richness and that classic buttery note to both dough and filling.
- Large eggs: Give structure to the dough and lend beautiful color.
- Brown sugar (packed): Adds caramel notes to the filling and glaze for authentic sticky buns flavor.
- Ground cinnamon: Kicks up that cozy spiced swirl in every bite.
- Chopped pecans: Toasty, crunchy pecans take these buns right over the top—don’t skimp!
- Honey: Gives a floral, gooey note to the glaze and helps it caramelize.
- Heavy cream: Adds luxurious silkiness to the sticky glaze.
- Vanilla extract: Just a splash boosts every other flavor in the pan.
How to Make Big Fat Pecan Sticky Buns
Step 1: Prepare the Dough
Start by whisking together your flour, sugar, yeast, and salt in a large bowl. In a separate bowl, blend your warm milk, warm water, softened butter, and eggs. Gently pour the wet mixture into the dry ingredients, mixing as you go, until a slightly sticky dough forms. Knead the dough by hand (or with a mixer’s dough hook) for 8–10 minutes until it’s smooth and springy. This is the stage where patience pays off, so don’t rush—the more love you put into kneading, the lighter your Big Fat Pecan Sticky Buns will be. Once it’s ready, cover your dough and let it rise in a cozy spot until it’s doubled in size, about 1 to 1.5 hours.
Step 2: Mix Filling & Roll Out Dough
While the dough rises, whip up an easy but decadent filling by creaming together softened butter, brown sugar, and cinnamon. When your dough is pillowy and puffy, punch it down and roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread the cinnamon sugar filling edge to edge for maximum swirl, then shower on chopped pecans. This step is where the magic (and the mess) happens!
Step 3: Roll, Slice, and Arrange
Taking the long edge of the dough, roll it into a tight log—like rolling up a cozy blanket. Use a sharp knife or a piece of non-minty dental floss to slice the log into 12–14 thick rolls. Don’t worry if they look a little rustic. When they bake, they’ll puff up and snuggle together beautifully.
Step 4: Make the Sticky Glaze
In a saucepan over medium heat, melt butter, brown sugar, honey, and heavy cream, stirring until smooth and bubbling. Take it off the heat and stir in vanilla extract and more chopped pecans for extra crunch. Pour half of this golden, nutty mixture into the bottom of your greased baking pan—this will become that luscious sticky topping. Carefully arrange your cut rolls on top, then pour over the rest of the glaze so every nook and cranny is coated.
Step 5: Bake and Finish
Preheat your oven to 350°F if you haven’t already, and slide your pan of rolls into the center rack. Bake for 25–30 minutes, or until the buns are beautifully golden and sound hollow when tapped. When they’re done, let them cool for about 10 minutes—then comes the best part: invert the whole pan onto a serving platter so all that sticky pecan goodness cascades down the sides. Serve your Big Fat Pecan Sticky Buns warm and watch them disappear in record time!
How to Serve Big Fat Pecan Sticky Buns
Garnishes
For a bakery-style flourish, sprinkle your Big Fat Pecan Sticky Buns with a handful of chopped toasted pecans or a light dusting of powdered sugar. If you really want to go over the top, a quick drizzle of cream cheese icing adds a tangy-sweet contrast that pairs perfectly with the gooey caramel glaze.
Side Dishes
Sticky buns are definitely the star, but they play well with others: serve alongside fresh fruit for a pop of brightness or a simple savory breakfast like scrambled eggs or bacon. This keeps your breakfast spread balanced, with each bite of the sweet, nutty rolls tasting even better between savory or fresh sides.
Creative Ways to Present
Try serving your Big Fat Pecan Sticky Buns on a pretty cake stand for a brunch buffet, or arrange individual buns in cupcake wrappers for grab-and-go ease at a gathering. For an extra-special touch, package cooled sticky buns in parchment and twine for the sweetest homemade gift you could imagine.
Make Ahead and Storage
Storing Leftovers
If you manage to have any buns left (good luck!), keep them soft and sticky by storing them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate up to five days, making sure the container is tightly sealed so they don’t dry out.
Freezing
The wonderful news is that Big Fat Pecan Sticky Buns freeze beautifully. Once cooled, wrap each bun individually in plastic wrap and then pop them into a freezer-safe bag or container. They’ll stay delicious for up to three months—just thaw on the counter overnight whenever a craving strikes.
Reheating
To recapture that just-baked magic, gently reheat buns in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes. A little brush of melted butter right before serving makes them taste like you just pulled them from the oven!
FAQs
Can I make the dough the night before?
Absolutely! After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. Let them come to room temperature and rise until puffy in the morning, then bake as directed—perfect for a stress-free brunch.
Do I have to use pecans, or can I substitute another nut?
If pecans aren’t your favorite or aren’t available, you can easily swap in walnuts or even almonds. The key is to choose a nut that will toast up nicely and complement the sweet glaze.
Why did my sticky buns turn out dense instead of fluffy?
Dense buns usually happen if the dough didn’t rise long enough, or if too much flour was added. Be sure your yeast is fresh, your dough is soft but not sticky, and the rise time isn’t rushed for the perfect Big Fat Pecan Sticky Buns texture.
Can I add raisins or dried fruit to the filling?
Definitely! If you like a little chew and added sweetness, scatter a handful of raisins, dried cranberries, or chopped dates over the cinnamon-sugar filling before rolling up the dough.
What’s the best way to invert the sticky buns out of the pan?
Keen for dramatic sticky bun flair? After letting the rolls rest for 10 minutes out of the oven, place a large serving platter over your pan and, wearing oven mitts, carefully (and quickly!) flip both at once. Tap the pan so that none of that luscious glaze gets left behind.
Final Thoughts
There’s something extra special about baking a batch of Big Fat Pecan Sticky Buns—a little time and love, and you’re greeted by the most decadent, pillowy, sticky-sweet treat imaginable. Don’t be surprised when your friends and family start requesting these buns for every special occasion. Give this recipe a try and see just how quickly it disappears (and just how soon you’ll be making them again)!
Print
Big Fat Pecan Sticky Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (including rising time)
- Yield: 12–14 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Big Fat Pecan Sticky Buns for a delightful breakfast or dessert treat. These gooey rolls are packed with brown sugar, cinnamon, and chopped pecans, all topped with a sticky, sweet glaze.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk (warm)
- 1/4 cup water (warm)
- 1/4 cup unsalted butter (softened)
- 2 large eggs
For the Filling:
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
For the Sticky Glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1/4 cup honey
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
- Make the dough: Combine flour, sugar, yeast, and salt. Mix warm milk, water, butter, and eggs. Knead the dough, let rise.
- Prepare the filling: Mix butter, brown sugar, and cinnamon. Roll out dough, spread filling, sprinkle with pecans, roll, and cut into rolls.
- Prepare the glaze: Melt butter, brown sugar, honey, and cream. Stir in vanilla and pecans. Pour glaze into pan, place rolls, pour remaining glaze.
- Bake: Bake for 25–30 minutes until golden. Invert onto a platter and serve warm.
Notes
- For extra gooey buns, brush warm rolls with melted butter.
- Add cream cheese icing for an indulgent touch.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
