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Caramel-Pecan Sticky Buns

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    1 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 cup coarsely chopped pecans


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  • Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
Nutrition Facts
1 sticky bun: 405 calories, 19g fat (6g saturated fat), 26mg cholesterol, 450mg sodium, 55g carbohydrate (23g sugars, 2g fiber), 6g protein.
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  • Dezzie10
    Feb 6, 2021

    Delicious! Everyone raved about them. I had to add some extra sweet stuff n gooey goodness just me.

  • Donna
    Jun 8, 2020

    Made these today. Mine weren’t sticky, the topping was rather dry. I thought perhaps I should have heated the cream and brown sugar but as it did not say to, I did not.

  • Jennifer
    Mar 16, 2020

    I just made this recipe for the first time this morning. I thought the dough was too sticky so added additional milk. Obviously, it didn’t rise. So, I remade the recipe. It did rise on the second time. However, after I rolled it out to the 18 by 20 shape out the filings on top and rolled it, I did have 9 rolls. It is just that they weren’t big enough to fill a 9x13 pan. Any suggestions?

  • Sharon
    Mar 1, 2020

    Made these for the first time today. Where have these been all my life? Why didn't I find this recipe sooner? Not only are these so easy to make they are INCREDIBLE, better than the bakery. I buy them at. I used walnuts and added raisins. Next time I am going to try what other reviewers have; make them the night before, put them in the fridge and bake them the next morning. Thanks for the recipe, it's a keeper!!!

  • Janet
    Jan 18, 2020

    I made this recipe once and they are so good I’m making a double batch to share! very good recipe so delicious !

  • Katherine
    Dec 3, 2019

    I've made this recipe a couple times now. They always turn out great! Delicious!

  • Karen
    Sep 23, 2019

    These Caramel Pecan sticky buns are really great. Made them today and my family loved them. I use finely chopped pecans and they worked well.

  • Jerry
    Feb 22, 2019

    very nice

  • luigis
    Jan 22, 2018

    Thanks, for such amazing recipe!!!! Love it!

  • bgrich
    Mar 20, 2017

    Made these today and they are great. I made them in my bread machine on the dough setting. The recipe worked great at the high altitude of 7600 feet we have here with no alterations.