Name: Pecan Praline Sticky Buns Recipe
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 5 tablespoons unsalted butter; 1 1/3 cup packed light or dark brown sugar; 1 tablespoon dark corn syrup; 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract; 1/4 teaspoon kosher salt; 1 cup heavy whipping cream; 1 1/4 cup pecan pieces; 2 1/4 teaspoons active dry yeast or instant yeast; 2 tablespoons granulated sugar; 1/2 cup whole milk (whole milk preferred but 2% works, too!); 4 tablespoons unsalted butter, melted and lightly cooled; 1 large egg, room temperature; 2 cups all-purpose flour; 1 teaspoon kosher salt; 4 tablespoons butter, softened to room temperature; 1/4 cup packed light or dark brown sugar; 2 teaspoons ground cinnamon

Warm, gooey, and packed with crunchy pecans—that's the magic of my Pecan Praline Sticky Buns Recipe. These sticky buns are everything you want for a cozy morning or a special weekend treat, with a rich pecan praline topping that’s pure buttery bliss.

The image shows a white plate holding several round sticky buns covered in a thick, glossy caramel sauce. Each bun has a topping layer full of chopped pecans that are rich brown, creating a rough and crunchy texture on top. The buns underneath are golden yellow and soft-looking, partly soaked by the caramel sauce that drips slightly onto the plate. The plate sits on a white marbled surface, with some extra pecan pieces and sauce spots around its edge. The photo is focused closely on the sticky buns, highlighting the shiny caramel and nutty textures, with a blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pecan Praline Sticky Buns Recipe
Top Tip
How to Serve Pecan Praline Sticky Buns Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pecan Praline Sticky Buns Recipe

Why You'll Love This Recipe

Let me tell you why this Pecan Praline Sticky Buns Recipe quickly became a weekend favorite in my kitchen. It’s the perfect balance of sweet, buttery, and nutty—and the kind of baking project that fills your home with mouthwatering aromas that make the wait worth every minute.

Irresistibly sticky topping: The pecan praline sauce is rich, gooey, and loaded with toasted pecans for the perfect crunchy contrast.
Soft and fluffy dough: Made with simple ingredients and a tender crumb that melts in your mouth.
Great for sharing: These sticky buns are the kind of treat that bring everyone to the kitchen table, no matter the occasion.
Hands-on fun: I love how this recipe lets you practice rolling and shaping dough, making it a satisfying bake from start to finish.

The image shows several pieces of sticky cinnamon rolls covered with a thick, rich caramel sauce and a generous layer of chopped pecans. The cinnamon rolls are golden brown and fluffy inside, with one piece bitten to show the soft, airy texture. The caramel sauce is glossy and coats the rolls fully, with clusters of crunchy pecans spread unevenly on top. The rolls sit on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of these sticky buns lies in their simple yet well-chosen ingredients. Each one plays a crucial role: the butter brings richness, the brown sugar deep sweetness, and the pecans add that essential crunch. Let’s break down some key ingredients to watch for when shopping.

Flat lay of whole uncracked brown egg, a small mound of light brown granulated sugar, a small mound of dark brown packed sugar, a small white ceramic bowl of melted golden butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of dark amber corn syrup, a small white ceramic bowl of vanilla bean paste, a small handful of fresh pecan halves and pieces, a small heap of all-purpose flour, a small heap of ground cinnamon powder, and a small pinch of kosher salt crystals, all arranged in perfect symmetry and fresh natural appearance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using unsalted lets you control saltiness; make sure it's fresh for the best flavor.
Brown sugar: Adds moisture and depth—dark brown sugar will give a more intense molasses flavor.
Dark corn syrup: Helps keep the sticky topping smooth and glossy without crystallizing.
Vanilla bean paste or vanilla extract: Vanilla bean paste is my go-to for that subtle vanilla speckled richness.
Heavy whipping cream: This gives the praline sauce a luscious texture you’ll want to savor.
Pecan pieces: Toast them lightly if you want an extra nutty aroma—fresh pecans make all the difference.
Active dry or instant yeast: Active dry needs proofing; instant is quicker. Both work great here.
Whole milk: I recommend whole milk for tenderness in the dough, but 2% is fine if that’s what you have.
All-purpose flour: Standard but important for structure; no need for special flour.
Cinnamon: The warm spice that perfectly complements the sweet filling and nuts.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fun about this Pecan Praline Sticky Buns Recipe is how easy it is to tweak as you like. I often swap vanilla bean paste with extract depending on what I have, and sometimes I add a hint of nutmeg to the cinnamon filling for a cozy twist. Don’t hesitate to make it your own!

Variation: Once, I added chopped dried cherries to the filling for a fruity surprise—totally delicious and unexpected.
Dairy-free option: Use plant-based butter and cream alternatives, and you’ll still get a luscious sticky topping.
Mini buns: Cut the dough into smaller pieces for cute, shareable bites perfect for brunch parties.

Step-by-Step: How I Make Pecan Praline Sticky Buns Recipe

Step 1: Crafting That Dreamy Pecan Praline Topping

I start by melting the butter and combining it with brown sugar, corn syrup, vanilla, salt, and heavy cream in a small saucepan. Stir slowly over medium heat until it starts to bubble and thicken—about 7 to 10 minutes. When it coats the back of your spoon like a rich sauce, it’s ready. Then stir in those pecan pieces. This step is where the magic begins; I love smelling the caramelizing sugar and toasted nuts—pure cozy vibes.

Step 2: Making the Soft, Fluffy Dough

Next, warm your milk to about 110°F; I use the microwave for 45 seconds and check the temp with my wrist, like when warming baby bottles. Sprinkle yeast and sugar over the milk and wait for that bubbly, fragrant foam—a sign your yeast is alive and kicking. If you’re using instant yeast, no waiting necessary—just mix it right in. Add melted butter, egg, flour, and salt, then knead in your stand mixer for about 6-8 minutes or by hand for 10. Look for a smooth dough ball that bounces back lightly when poked.

Step 3: Time to Fill & Roll

Roll out your dough into a neat 10x12 inch rectangle. Spread softened butter over the surface—fun fact: I actually enjoy doing this part with my hands; it’s tactile and satisfying. Sprinkle with brown sugar then cinnamon, and use your hands again to gently press the spices into the butter. Roll the dough tightly into a log, seal the seam, and cut into 9 even slices. I like using dental floss because it makes clean cuts without squishing the dough.

Step 4: Rise, Bake, and Flip!

Pour your pecan praline sauce into a 9x9-inch pan and spread it evenly. Nestle the rolls right on top, pressing gently so they stick to that delicious layer. Cover and let them rise again until almost doubled in size—this usually takes 1-2 hours in a warm spot. Then bake at 350°F for 30-35 minutes until golden brown. The best part? Right out of the oven, place a plate on top and flip the pan over to reveal those sticky buns dripping with caramel and pecans. Let them cool for about 15 minutes before digging in — patience is key because that sauce is molten lava hot!

Top Tip

Over the years baking this Pecan Praline Sticky Buns Recipe, I’ve learned a few tricks that save me time and keep these buns tasting amazing every single batch.

Milk Temperature: Always check that your milk isn’t too hot or it will kill the yeast. Lukewarm to the touch is perfect.
Sealing the Dough: Pinch that rolled log seam carefully, so the sugar filling doesn’t ooze out during the rise or bake.
Cutting Method: Dental floss works best for neat rolls without squashing your dough—trust me, it’s a game-changer.
Flipping with Care: Use oven mitts and flip immediately after baking so the topping doesn’t stick to the pan and your sticky buns look picture-perfect.

How to Serve Pecan Praline Sticky Buns Recipe

pecan praline sticky buns - Serving Suggestion

Garnishes

I usually keep it simple—just a light dusting of powdered sugar for a touch of elegance without overpowering the caramel pecan topping. Sometimes I sprinkle a few toasted pecans on top after baking for extra crunch and that homemade feel.

Side Dishes

Honestly, these buns are a star on their own, but I like to serve them alongside fresh fruit like berries or a small bowl of Greek yogurt to balance out the sweetness. A cup of coffee or a creamy latte is my perfect partner in crime here.

Creative Ways to Present

For special occasions, I’ve arranged mini sticky buns in a circular pattern on a large platter drizzled with extra warmed praline sauce and sprinkled with edible gold dust—yes, you can glam up sticky buns! They make a stunning centerpiece and everyone loves the personal touch.

Make Ahead and Storage

Storing Leftovers

I wrap leftover sticky buns tightly in plastic wrap and store them in an airtight container at room temperature for up to 2 days. I’ve found this keeps them soft without losing that sticky, gooey charm.

Freezing

Freeze unbaked rolls after shaping by flash freezing on a tray, then transferring to a freezer bag. When ready, thaw overnight in the fridge and let rise before baking. You can also freeze baked buns—just wrap them tightly and reheat gently.

Reheating

I reheat individual buns in the microwave for 15-20 seconds or warm slices in a low oven wrapped in foil for about 10 minutes. This way, you bring back that fresh-baked feel without drying them out.

Frequently Asked Questions:

Can I make the pecan praline sauce ahead of time?

Absolutely! The pecan praline sauce can be made a day or two in advance. Just store it in an airtight container in the refrigerator and gently reheat it before pouring it into your baking pan.

Which yeast is better to use for this recipe?

Both active dry yeast and instant yeast work well. If you use active dry yeast, be sure to proof it in warm milk with sugar first until bubbly. Instant yeast allows you to skip the proofing step and add it directly to the dry ingredients.

Can I substitute pecans with other nuts?

Yes, pecans are traditional here, but walnuts or almonds can work well too. Just make sure to toast them lightly beforehand to bring out the best flavor.

How do I ensure my sticky buns don't stick to the pan?

Pouring the hot pecan praline sauce evenly across the pan before adding the rolls helps prevent sticking. Also, flipping the buns onto a serving plate immediately after baking releases them nicely. Using a good-quality non-stick pan or lightly buttering your pan first can help as well.

Final Thoughts

I’ve baked a lot of sticky buns in my day, but this Pecan Praline Sticky Buns Recipe stands out because it hits all the right notes: buttery dough, luxurious praline, and that tender crumb that’s irresistible fresh out of the oven. I genuinely think these sticky buns make any morning feel special. So go ahead, try them out—your kitchen, and taste buds, will thank you!