I love how these sticky buns come out soft and pillowy every single time. The pecan topping melts into a gooey caramel layer that coats the buns beautifully after flipping, giving them that signature sticky finish. The cinnamon filling is perfectly spiced, and the brioche dough is rich without being overly heavy. It’s an impressive yet comforting treat I enjoy making for weekend breakfasts or holiday mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brioche Dough
3/4 cup warm whole milk (115-125°F)
1 tablespoon + 1 teaspoon instant yeast
1/3 cup granulated sugar
2 teaspoons salt
5 large eggs, room temperature
1/2 cup very soft unsalted butter
3 cups bread flour
2 cups all-purpose flour
For the Pecan Topping
1/2 cup unsalted butter
2/3 cup light brown sugar, packed
2/3 cup heavy cream
1/3 cup pure maple syrup
1 1/2 cups chopped pecans
1/2 teaspoon salt
For the Cinnamon Sugar Filling
1/2 cup very soft unsalted butter
3/4 cup light brown sugar, packed
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Directions
Make the dough I start by adding warm milk, yeast, sugar, salt, eggs, butter, bread flour, and most of the all-purpose flour into the bowl of my stand mixer fitted with a dough hook. I mix it on low to incorporate, then on medium-high for 4–5 minutes until the dough becomes smooth.
If it’s too sticky, I add more all-purpose flour, a tablespoon at a time, until it just pulls from the sides but still sticks slightly to the bottom. A soft, tacky dough is perfect.
I transfer it to a greased bowl, turn it once to coat, then cover and let it rise in a warm place until doubled—about 1–2 hours.
Make the pecan topping In a small saucepan over medium heat, I melt the butter and brown sugar. Once slightly cooled, I whisk in the maple syrup, heavy cream, chopped pecans, and salt. I set it aside while the dough finishes rising.
Roll, fill, and cut Once the dough is risen, I roll it into a 12×18 inch rectangle on a floured surface. I spread the soft butter all over the surface, then sprinkle the cinnamon-sugar-nutmeg mixture evenly across the dough, right to the edges.
I roll it up tightly lengthwise and pinch the edges to seal. I slice it into 12 equal rolls using a sharp knife or dental floss for a clean cut.
Assemble and rise again I grease a 9×13-inch baking dish and spread the pecan topping across the bottom. Then I place the rolls on top. I cover the dish and let them rise for 30–60 minutes or refrigerate them overnight.
Bake and flip I preheat my oven to 350°F and bake the buns for 24–28 minutes, until golden and baked through (I check for 175°F in the center). After a short rest, I invert them onto a platter so the sticky topping covers each bun.
Servings and timing
This recipe makes 12 large sticky buns.
Prep time: 30 minutes
Cook time: 40 minutes
Rise time: 2 hours 30 minutes
Total time: 3 hours 40 minutes
Variations
I like to add a handful of raisins or chopped dried figs inside the cinnamon filling for a fruity twist.
Swapping the pecans for walnuts works just as well if that’s what I have on hand.
For a lighter version, I reduce the brown sugar in the topping slightly and use whole milk instead of cream.
Adding orange zest to the dough gives a subtle citrus flavor that pairs beautifully with the cinnamon and caramel.
Storage/Reheating
After baking, I let the buns cool completely, then store them in an airtight container in the fridge for up to 4 days.
To reheat, I warm them in a 350°F oven for about 20 minutes until gooey again.
For freezing, I either freeze the baked buns (after cooling) for up to 3 months or freeze the dough after par-baking for 10 minutes. I then thaw, add the topping, and finish baking when needed.
FAQs
Can I make sticky buns the night before?
Yes, I prepare the rolls and place them over the pecan topping in the pan, then refrigerate overnight. The next morning, I let them come to room temperature for about 45 minutes before baking.
Do I need both bread and all-purpose flour?
Using both gives the best texture. Bread flour adds chew and structure, while all-purpose keeps them soft. If I only have all-purpose, I still get good results, just slightly less chewy.
Can I use a hand mixer if I don’t have a stand mixer?
I recommend kneading by hand if I don’t have a stand mixer, as the dough is rich and heavy. It takes a little elbow grease, but it works.
What’s the best way to flip sticky buns without making a mess?
I let the pan cool just slightly after baking, then place a large serving platter or tray on top and flip quickly and confidently. A little caramel might drip, so I always do it over the sink or a baking sheet.
How do I know if my dough has risen enough?
I gently press the dough with two fingers—if it springs back slowly and leaves a slight indent, it’s ready. If it bounces back quickly, I give it more time.
Conclusion
These sticky buns are everything I want in a homemade pastry—sweet, soft, sticky, and full of comforting cinnamon flavor. The pecan topping adds crunch and richness, making each bite unforgettable. Whether I’m baking them fresh or prepping the night before, they never fail to make a morning feel extra special.
These homemade sticky buns are filled with cinnamon sugar, swirled in soft brioche dough, and baked with a gooey pecan-maple topping that’s perfect for brunch or holiday mornings.
Ingredients
Brioche Dough
3/4 cup warm whole milk (115–125°F)
1 tablespoon + 1 teaspoon instant yeast
1/3 cup granulated sugar
2 teaspoons salt
5 large eggs, room temperature
1/2 cup (1 stick) very soft unsalted butter
3 cups bread flour
2 cups all-purpose flour
Pecan Topping
1/2 cup (1 stick) unsalted butter
2/3 cup light brown sugar, packed
2/3 cup heavy cream (or whole milk)
1/3 cup pure maple syrup
1 1/2 cups chopped pecans
1/2 teaspoon salt
Cinnamon Sugar Filling
1/2 cup (1 stick) very soft unsalted butter
3/4 cup light brown sugar, packed
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Make the Dough:
In a stand mixer, combine warm milk, yeast, sugar, salt, eggs, butter, bread flour, and 1 1/4 cups all-purpose flour. Mix with the dough hook for 4–5 minutes until smooth. If too sticky, add up to 3/4 cup additional flour, 1 tablespoon at a time, until dough slaps sides of the bowl but is still slightly tacky.
First Rise:
Lightly oil a large bowl and place dough inside. Cover with plastic wrap or towel and let rise in a warm spot until doubled in size, about 1–2 hours.
Make the Pecan Topping:
In a saucepan over medium heat, melt butter and brown sugar. Remove from heat and whisk in maple syrup, cream, pecans, and salt. Set aside.
Roll and Fill:
Roll dough into a 12×18 inch rectangle, about 1/4-inch thick. Spread softened butter on top. Mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly over dough.
Shape:
Roll dough tightly into a log lengthwise and seal the edges. Cut into 12 rolls (1.5-inch thick slices) using a sharp knife or dental floss.
Second Rise:
Grease a 9×13 inch baking dish, spread pecan topping evenly in the bottom, and place rolls cut-side up on top. Cover and let rise for 30–60 minutes, or refrigerate overnight (see notes).
Bake:
Preheat oven to 350°F. Bake for 24–28 minutes or until golden brown and center reaches 175°F. Let cool briefly, then invert onto a wire rack or serving platter.
Notes
Overnight Option: After placing rolls in the baking dish, cover tightly and refrigerate for 8–12 hours. Let come to room temp for 1–2 hours before baking.
Freezing: Freeze baked buns for up to 3 months. Thaw overnight, reheat in oven. To freeze dough: par-bake rolls for 10 minutes, cool, then freeze. Finish baking after topping is added.
Reheating: Thaw refrigerated buns overnight. Reheat at 350°F for 20 minutes until warm and gooey.
For best results, use a kitchen thermometer to check internal temp.
