Molasses-Pecan Sticky Buns Recipe
Molasses-Pecan Sticky Buns Recipe photo by Taste of Home

Molasses-Pecan Sticky Buns Recipe

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As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES: 12 servings


  • 3-1/2 to 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2/3 cup chopped pecans
  • 1/2 cup molasses

Nutritional Facts

1 sticky bun: 447 calories, 21g fat (10g saturated fat), 42mg cholesterol, 328mg sodium, 61g carbohydrate (30g sugars, 2g fiber), 6g protein


  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  3. Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
  4. In a small saucepan, melt remaining butter. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish.
  5. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.
Originally published as Molasses-Pecan Sticky Buns in Country Woman October/November 2011, p37

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Reviewed Nov. 20, 2013

"I really don't give this any stars....This was a complete waste of time and good ingredients....They are terrible....I thought I'd have an easier, quicker recipe but I'll gladly go back to my old fashion recipe....At least we can eat those........"

Reviewed Jan. 21, 2013

"I loved the toping, but the buns were not good at all. I will use the topping on my old recipe."

Reviewed Oct. 3, 2012

"Save yourself time and effort. Buy a fresh bun then spread molasses on it.. You will get the same taste as this recipe and it's a lot less work. Couldn't taste the cinnamon (I put more on than the recipe called for) or the pecans."

Reviewed Oct. 8, 2011

"I think I have a new favorite roll recipe. I made these today and they are wonderful. I used regular yeast and allowed the dough to raise about an hour and then the rolls 30 minutes. Thanks for a great recipe."

Reviewed Sep. 24, 2011

"These were AWESOME and very easy - even using yeast! My brother makes sticky buns and he said they were easier than his recipe. YUMMY!"

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