There’s something unforgettable about pulling a pan of delicious sticky buns from the oven — the caramel pecan topping bubbling, the pillowy dough baked golden brown, and the entire kitchen smelling like warm cinnamon sugar. This sticky buns recipe is built from a rich enriched dough (similar to brioche dough), giving you soft, fluffy rolls that feel bakery-worthy for special occasions like Christmas morning — but simple enough to make any weekend feel special. Making this recipe brings back memories of my mother, Ida. Ida made the best sticky buns for every holiday at our home. We have always used her original recipe. Now we hope you enjoy it.
Originally posted Nov 6, 2020
Updated February 22, 2026
3 Reasons You’ll Love This Recipe
-
Ultimate Classic Comfort – Warm cinnamon, buttery dough, and rich pecan caramel make every bite nostalgic and cozy — just like bakery-style buns.
-
Textural Perfection – Soft, pillowy rolls contrast with crunchy pecans and gooey caramel for multidimensional enjoyment.
-
Impressive for Guests – These sticky buns look (and smell!) like they came from a professional bakery — perfect for holidays or weekend brunch.
Ingredients for these Cinnamon Sticky Buns:
For the Dough
-
Warm milk — activates the yeast and yields a soft, tender dough.
-
Instant yeast — the rising agent that makes buns fluffy.
-
Salted butter (melted) — enriches flavor and texture in the dough.
-
All-purpose flour — the backbone structure of the buns.
-
Salt — balances sweetness and enhances overall flavor.
-
Granulated sugar — sweetens the dough and feeds the yeast.
For the Cinnamon Filling
-
Butter (softened) — helps the cinnamon-sugar stick to the dough.
-
Brown sugar — deep, caramel-like sweetness in every bite.
-
Cinnamon — the signature warm, cozy spice in sticky buns.
For the Sticky Pecan Topping
-
Butter — rich base for the gooey topping.
-
Granulated sugar — combines with butter to help caramelize.
-
Dark Brown sugar — adds depth and molasses flavor.
-
Salt — prevents overly sweet, flat taste.
-
Light corn syrup — smooths and stabilizes the caramel sauce.
-
Vanilla extract — aromatic complexity.
-
Pecan pieces — provide crunch and nutty contrast.
-
Heavy cream — makes the topping extra luscious once baked
Instructions for these Cinnamon Sticky Buns:
Make the Dough
-
Warm the milk until just warm to the touch (not hot). Whisk in the yeast and let it sit until slightly foamy.
-
In a large bowl, combine the flour, salt, and sugar.
-
Stir the melted butter into the milk and yeast mixture.
-
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form.
-
Turn the dough onto a lightly floured surface and knead gently until smooth and elastic.
-
Place the dough into an oiled bowl, turning once to coat. Cover and let rise in a warm spot until doubled in size.
Prepare the Filling & Topping
-
In a small bowl, mix together the brown sugar and cinnamon for the filling. Set aside.
-
In another bowl, combine the butter, granulated sugar, brown sugar, salt, corn syrup, and vanilla for the sticky topping. Stir in the pecans until evenly coated.
Assemble
-
Once risen, roll the dough into a large rectangle on a lightly floured work surface.
-
Spread softened butter evenly over the surface of the rolled-out dough.
-
Sprinkle the cinnamon-sugar filling evenly over the buttered dough.
-
Starting from the long edge, roll the dough up tightly into a log.
-
Using a sharp knife, slice into equal pieces by slicing down the middle, then slicing the two halves again.
-
Spread the sticky pecan mixture evenly into the bottom of your baking pan.
-
Arrange the sliced rolls on top of the pecan topping in the prepared pan.
-
Cover loosely and let rest.
Second Rise & Bake
-
Allow the rolls to rise again until puffy.
-
Pour heavy cream evenly over the rolls.
-
Bake buns until golden brown and cooked through, reaching an internal temperature of 190°F to 200°F (88°C–93°C).
-
Let cool briefly, then carefully invert the pan onto a serving platter so the sticky pecan caramel layer is on top.
Serve warm and enjoy that gooey, caramel-pecan finish.
How to Store
Room Temperature
-
Store in an airtight container once completely cooled.
-
These are great the next morning, warmed up for just a few minutes in the oven.
-
Can be stored at room temperature for 1-2 days.
Refrigerator
-
Store tightly wrapped with plastic wrap or in an airtight container.
-
Rewarm before serving.
Freezer
-
Wrap individually in plastic wrap, then foil.
-
Freeze up to 2 months.
-
Reheat covered in aluminum foil at 300 degrees F until warmed through.
Ingredients
For the dough
Cinnamon Sticky Buns Filling
- 3 1/2 cups packed brown sugar
- 5 Tbls cinnamon
- 2 sticks butter softened but not melted
For the Cinnamon Pecan Sticky Bun Spread for in the pan:
For the top of the sticky buns before baking:
- 1 cup heavy cream or half and half
Instructions
For the Dough:
- First, wisk the yeast into the warm milk and let stand for 3-4 minutes.1 ½ cup milk, 4 teaspoons instant dry yeast
- Next, mix flour, salt and sugar in a large mixing bowl. Wisk eggs and butter into milk mixture.6 1/2 cups flour, 1 1/2 teaspoon salt, 3/4 cup sugar, 9 Tbls butter, 3 eggs
- At this time, pour the wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well.
- Now its time to turn the dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes.
- Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour.1/2 tsp vegatable oil
Prepare filling:
- Prepare the filling by mixing the brown sugar and cinnamon in a medium bowl.3 1/2 cups packed brown sugar, 5 Tbls cinnamon
Prepare Sticky Bun Spread:
- Combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with hand blender.1 ½ cups butter, ¾ cup granulated sugar, ¾ cup brown sugar, ½ teaspoon salt, ¾ cup light corn syrup, 1 ½ teaspoon vanilla extract
- Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy. Stir in the pecans and spread mixture into the bottom of a greased 9×13 baking pan, or split between 2 smaller pans.¾ cup chopped pecans
Roll out cinnamon rolls:
- Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. Spread the softened butter onto the dough. I like to use my hands.
- Sprinkle the brown sugar mixture over the butter. Make sure that coverage is even, but not all the way on one edge.
- Starting on the long end, roll the dough up firmly, tucking the ends in as you go. Cut into 12 slices and place into sticky bun spread in the pan. Cover the pan with plastic wrap that has been sprayed with oil and allow the rolls to rise for 1 hour or until nearly double.
Bake rolls:
- Preheat the oven to 375 degrees. Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- Remove rolls to cool briefly. If you cool too long the sticky syrup will set up.
- Place a cookie sheet over top of pan, and very carefully flip the entire pan over so they are upside down. Pat on the bottom of the pan and gently remove, scraping out any of the tasty bits that may be left in pan.
- Serve warm.
Nutrition
More breakfast Sweet Rolls to Try!
Peach Cobbler Rolls with Cream Cheese Frosting
The Best Orange Yeast Rolls: Made with Cara Cara Oranges
Apple Cinnamon Rolls with Cream Cheese Frosting
Blueberry Sweet Rolls with Lemon Cream Cheese Frosting
[…] Cinnamon Pecan Sticky Buns […]