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; 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

There's something absolutely magical about the moment when warm, gooey caramel meets crunchy pecans and fluffy dough—this Pecan Praline Sticky Buns Recipe captures that warmth in every bite. It's the kind of treat that fills your kitchen with cozy aromas and makes mornings a little sweeter.

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

I can’t tell you how many times I’ve made these sticky buns for weekend breakfasts or brunch gatherings—they always steal the show. The balance of pecan praline sweetness and buttery dough makes these a total crowd-pleaser.

Rich, authentic flavor: The pecan praline topping simmers down to a luscious sauce that’s perfectly sticky without being overly sweet.
Buttery, soft dough: The dough is tender and fluffy, providing the perfect base to soak up that divine topping.
Hands-on but totally doable: The steps are straightforward, and you can really feel the joy in the process as the dough rises and comes alive.
Great for sharing: Whether it’s a holiday brunch or a weekend treat, these buns are made to bring smiles and maybe a little happy messiness.

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

Each ingredient in this Pecan Praline Sticky Buns Recipe plays a key role in creating those buttery, sweet, and nutty layers we all love. Knowing a bit about each will help you get the best results in your kitchen.

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: Provides rich creaminess without extra saltiness so you can control the seasoning perfectly.
Brown sugar (light or dark): The molasses content adds depth and that authentic caramel flavor essential for pralines.
Dark corn syrup: Helps keep the topping silky and sticky, avoiding crystallization.
Vanilla bean paste or vanilla extract: Adds warm, fragrant notes that lift the whole mix.
Kosher salt: Balances the sweetness and enhances all the flavors.
Heavy whipping cream: Makes the praline sauce luxuriously smooth and creamy.
Pecan pieces: Bring crunchy texture and that unmistakable nutty flavor.
Active dry or instant yeast: Gives the dough its airy, fluffy rise.
Granulated sugar: Feeds the yeast and adds a touch of sweetness right into the dough.
Whole milk: Adds richness and encourages a light, soft crumb.
Large egg: Provides structure and tenderness.
All-purpose flour: The base of the dough, offering the right gluten balance for a soft but sturdy roll.
Ground cinnamon: That classic warming spice that makes every bite feel like a hug.

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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

One of the things I adore about this Pecan Praline Sticky Buns Recipe is how easy it is to tweak to your liking. Whether you want to pump up the cinnamon, swap pecans for walnuts, or go dairy-free, the recipe is forgiving and fun to make your own.

Variation: I’ve experimented by adding a little orange zest to the filling—such a delightful twist that adds a citrusy brightness to those sticky buns.
Dairy-Free Option: Use coconut cream instead of heavy cream and a dairy-free butter alternative; I tried this once and was amazed by how close it came to the original flavor.
Nuts: Pistachios or walnuts can swap in for pecans, just toast them lightly for extra crunch.

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

Step 1: Whip up that heavenly pecan praline topping

In a small saucepan over medium heat, I combine butter, brown sugar, dark corn syrup, vanilla, salt, and heavy cream. Stirring every couple of minutes, I let it simmer for 7-10 minutes till it thickens slightly, coats the back of the spoon, and smells like a dream. Then, folding in the pecans adds that perfect crunch. If you're making the buns later, pop this sauce in the fridge and just warm it up gently before using—simple!

Step 2: Warm milk and activate the yeast

Warming my milk to about 110°F is key—I usually zap it in the microwave for about 45 seconds and give it a quick stir. Sprinkle yeast and sugar into the milk and let it bubble up for around 7-10 minutes. If you’re using instant yeast, feel free to skip the wait and add it straight to the flour – it’s a time saver!

Step 3: Combine and knead the dough

Next, pour in the melted butter and crack in the egg. Add flour and salt, then knead on medium speed with your stand mixer’s dough hook for 6-8 minutes. The dough should become smooth and elastic. If you’re hands-on, knead by hand on a lightly floured surface for 10 minutes. This part always feels therapeutic to me—like kneading in a little bit of calm.

Step 4: First rise and roll out

Shape your dough into a ball, pop it into a greased bowl, cover it tightly, and let it rise in a warm spot until doubled in size—usually about 1-2 hours. Once it’s nice and puffy, punch it down gently, toss it onto a floured surface, and roll it out into a 10x12 inch rectangle. Now, get ready to spread that ooey-gooey filling.

Step 5: Spread filling and roll up tight

I slather softened butter across the dough, leaving a little border, then sprinkle on the brown sugar and cinnamon evenly. I find lightly patting the sugar helps it stick better and prevents clumps. Then, roll it from the longest side into a snug log, seal the seam well, and trim the ends for even rolls.

Step 6: Slice, arrange, and second rise

Using a sharp knife or dental floss, cut the log into 9 equal pieces. I like to mark the roll lightly before cutting for neat slices. Place the rolls on top of the pecan praline sauce in your baking pan, pressing gently so they nestle into the sticky goodness. Cover and let rise again until puffed, about 1-2 hours.

Step 7: Bake and flip for the reveal

Preheat your oven to 350°F as the buns finish rising. Bake for 30-35 minutes until golden brown. The best moment? Immediately flipping the pan onto a platter to let that precious praline sauce drip over the buns. Be careful—it’s hot but absolutely worth it. Let the buns cool 10-15 minutes for safe handling, then dive in!

Top Tip

Over the years, I’ve learned a few little tricks that really boost this Pecan Praline Sticky Buns Recipe from good to unforgettable. These tips saved me from common hiccups and helped me perfect every batch.

Yeast activation: Always check your milk temperature carefully—too hot and it kills the yeast, too cold and it won’t activate; a perfect 110°F feels lukewarm to your wrist.
Don’t rush the rise: Giving the dough enough time to double ensures a tender crumb; if your kitchen’s cool, try placing the dough near a warm oven or next to a sunny window.
Even spreading: Using your fingers (wear gloves if you like) to spread the filling helps you feel where it’s uneven so everything bakes up consistent and delicious.
Flip immediately: Right after baking, invert the pan swiftly to avoid sticky mess and ensure the praline sauce fully coats the buns.

How to Serve Pecan Praline Sticky Buns Recipe

Pecan Praline Sticky Buns - Serving Suggestion

Garnishes

I usually keep it simple with a light dusting of powdered sugar on top just before serving for a pretty finish. Sometimes, a few extra toasted pecan halves scattered over the buns add a lovely crunch and garnish that looks like you really went the extra mile.

Side Dishes

These sticky buns pair wonderfully with fresh fruit—think juicy berries or sliced citrus for contrast. A cup of strong coffee or a creamy latte is always my go-to beverage to balance that sweetness.

Creative Ways to Present

For a holiday brunch, I love placing the buns on a rustic wooden board lined with parchment paper and garnishing with edible flowers or fresh mint leaves. It really elevates the presentation and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover sticky buns in an airtight container at room temperature for up to two days; they stay soft and moist without losing that sticky goodness. If your kitchen is warm, a cool spot is best to avoid overly sticky buns.

Freezing

I’ve had great success freezing unbaked, shaped rolls—wrapped tightly in plastic and foil—then thawing and baking fresh later. You can also freeze fully baked buns; just wrap them well and thaw in the fridge overnight before reheating.

Reheating

To reheat, I cover the buns loosely with foil and warm them in a 350°F oven for about 10 minutes. This revives softness and melts the topping slightly without burning. Microwaving works in a pinch but can make the dough a bit chewy.

Frequently Asked Questions:

Can I make the pecan praline topping ahead of time?

Absolutely! You can prepare the praline topping a day or two in advance and refrigerate it. Just reheat gently on the stove before pouring it into your pan to assemble the sticky buns.

What’s the best way to store leftover sticky buns?

Store leftover sticky buns in an airtight container at room temperature for up to two days. For longer storage, freezing is recommended, either before or after baking. Reheat in the oven to regain softness.

Can I substitute other nuts for pecans?

Yes, walnuts or pistachios are great options and work beautifully in this recipe. Toast them lightly before adding to enhance their flavor and texture.

How do I know when the dough has risen enough?

The dough should roughly double in size. A good test is to gently press a fingertip into the dough—if the indentation slowly springs back, it’s ready. If it bounces back too quickly, let it rise a bit longer.

Final Thoughts

Making these Pecan Praline Sticky Buns has become one of my favorite kitchen rituals—taking time to nurture the dough, waiting for those sweet aromas to fill the house, and sharing the warm results with friends and family. I wholeheartedly recommend giving them a try, whether you're baking for a special Sunday morning or wanting to add a little extra sweetness to the week. Trust me, once you do, these sticky buns might just become a cherished tradition in your home, too.