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 irresistible about gooey, nutty sweetness melting into soft, fluffy dough, and that’s exactly what you get with this delightful Pecan Praline Sticky Buns Recipe. It’s hands-down one of my all-time favorite weekend treats to bake and share—pure comfort that makes your kitchen smell like heaven.

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 help but smile every time I make these sticky buns. The rich, buttery pecan praline topping paired with soft, cinnamon-spiced rolls creates a breakfast or brunch treat that feels indulgent but is so satisfying. It’s a recipe that truly brings people together around the table.

Decadently delicious: That combination of brown sugar, butter, and pecans caramelized into a sticky topping is pure bliss.
Soft, pillowy dough: The dough uses whole milk and just the right amount of butter to get that melt-in-your-mouth texture.
Perfect balance: The cinnamon sugar filling adds warmth and depth without overpowering the pecan praline sauce.
Impressively doable: Even if baking bread seems intimidating, you’ll find this recipe straightforward and very forgiving.

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 here has a purpose and together they create the perfect harmony of flavor and texture. Choosing high-quality nuts and fresh dairy really makes a difference, and a quick note on yeast: use the type you prefer - either active dry for a traditional rise or instant if you want to save time.

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: Essential for both the rich topping and tender dough without adding too much salt.
Brown sugar: Adds moisture and that deep caramel flavor in the praline and filling.
Dark corn syrup: Helps the topping stay sticky and glossy, giving that classic praline texture.
Vanilla bean paste or extract: Provides aromatic warmth to lift the sweetness.
Kosher salt: Balances the sugar and enhances flavor.
Heavy whipping cream: Adds richness and creaminess to the topping sauce.
Pecan pieces: Classic Southern touch—nutty crunch with every bite.
Active dry yeast or instant yeast: The magic that makes your dough rise and become fluffy.
Granulated sugar: Helps activate yeast and sweeten the dough slightly.
Whole milk: Adds fat and moisture creating a soft dough (2% can work but whole milk is best).
Large egg: Adds structure and richness to the dough.
All-purpose flour: The foundation of the dough.
Ground cinnamon: For that classic warm, spiced filling.

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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 joys of the Pecan Praline Sticky Buns Recipe is how easy it is to tweak for different tastes or dietary choices. I love swapping pecans for walnuts once in a while or adding a pinch of nutmeg in the filling to warm things up further. Play around with it and make it your cozy morning ritual.

Variation: When I want a slightly lighter version, I’ll reduce the butter in the topping just a bit and add extra pecans to keep that satisfying crunch.
Dairy-free option: Use a plant-based butter and coconut cream in the topping; it still turns out wonderfully sticky and rich.
Seasonal twist: Try adding a splash of bourbon or maple syrup to the praline sauce for an autumn vibe.

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

Step 1: Whip Up That Heavenly Pecan Praline Topping

Start by melting butter in a saucepan over medium heat, then whisk in brown sugar, dark corn syrup, vanilla, salt, and heavy cream. Stir gently and let everything simmer for about 7-10 minutes until the sauce thickens slightly and coats the back of your spoon. This is where the magic happens—watch the sauce turn glossy and get ready to fill your kitchen with the most tempting scent. Then fold in the pecans and spread this mixture into your baking pan. If you’re prepping ahead, refrigerate it and just warm it gently when you’re ready to bake.

Step 2: Get That Dough Rising

Microwave your milk to about 110°F — warm and cozy but not hot — and combine it with yeast and sugar. If you're using active dry yeast, let it bubble up for 7-10 minutes until foamy; instant yeast skips this step. Add melted butter, egg, flour, and salt, then knead. I use my stand mixer with a dough hook for about 6-8 minutes, but a good 10-minute hand knead works just as well. Aim for smooth, elastic dough that springs back when poked. Cover and let it rise in a warm spot until doubled, usually 1-2 hours.

Step 3: Roll, Fill, and Slice

Once your dough is puffed up, punch it down on a lightly floured surface and roll into a 10x12 inch rectangle. Spread softened butter evenly, sprinkle brown sugar, then cinnamon, gently patting it in so it sticks well. Roll up tight from the long edge, pinch the seam closed, and slice into nine equal rolls. Pro tip: gently stretch the log before cutting to get nice even buns. Trim the ends if they’re skinny, as I like mine nicely uniform.

Step 4: Let ’Em Rise Again and Bake

Place the rolls over your pecan praline layer, gently pressing them to ensure a sticky embrace. Cover and let these beauties rise again until fluffy and puffy, about 1-2 hours. Preheat your oven to 350°F during the last 20 minutes of rising. Bake until golden and caramelized on top—about 30-35 minutes. The smell alone will tell you they’re done.

Step 5: The Great Flip and Serve

This is the moment of anticipation. Carefully invert the pan onto a large platter while the buns are still warm so that all that sticky praline gets to coat the tops perfectly. Let them cool for 10-15 minutes so the topping thickens just right—if you dig in too soon, you might risk sticky fingers! Then slice, serve, and enjoy the smiles.

Top Tip

From my many attempts at perfecting the Pecan Praline Sticky Buns Recipe, these tips really made a difference for me—and I hope they will help you get the best result too!

Milk Temperature Matters: Too hot milk kills the yeast, too cold and it won’t activate properly. I always use a candy or instant-read thermometer for accuracy.
Don’t Rush the Rises: The second rise after shaping is crucial for soft buns. If your kitchen is chilly, find a warm corner or use an oven with just the light on.
Cutting Rolls Neatly: Using unflavored dental floss to slice the roll log was a game-changer—it prevents squishing and gives clean edges.
Inversion Care: Use oven mitts and flip immediately when out of the oven, but be gentle to keep that luscious topping in place.

How to Serve Pecan Praline Sticky Buns Recipe

Pecan Praline Sticky Buns - Serving Suggestion

Garnishes

I like to keep garnishes simple here because the buns are already so rich. A light dusting of powdered sugar gives a pretty finish, or a drizzle of warmed cream or even a little extra melted butter on top while warm adds luxury without clutter.

Side Dishes

Pair these sticky buns with fresh fruit like berries or sliced apples for brightness, or a simple cup of strong coffee or vanilla-spiced chai to balance sweetness. They also make a fantastic dessert alongside a scoop of vanilla ice cream for brunch celebrations.

Creative Ways to Present

I’ve surprised guests by serving these buns on a tiered cake stand for brunch, turning them into individual jar servings layered with a little whipped cream and pecan bits, which makes it feel extra special and portable for sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled, you can keep leftover sticky buns tightly wrapped at room temperature for 1-2 days. I usually cover them with foil or plastic wrap to maintain their softness and protect those tender edges.

Freezing

I’ve frozen both the dough (before the second rise) and the fully baked buns with great success. Just wrap well in plastic and foil to avoid freezer burn. Thaw overnight in the fridge, then warm gently in the oven before serving.

Reheating

To revive the fresh-baked goodness, heat the buns in a 325°F oven for 10-15 minutes. This brings back their gooey texture and makes the topping just as sticky and divine as day one.

Frequently Asked Questions:

Can I make the pecan praline sauce ahead of time?

Absolutely! You can prepare the pecan praline sauce up to 2 days in advance. Just keep it in an airtight container in the fridge and warm it gently before spreading into your pan.

What’s the best way to slice the rolls without squishing them?

Using unscented dental floss or a sharp serrated knife works best. Dental floss lets you cut straight through the dough without flattening the rolls, giving you neat, even pieces.

Can I substitute pecans with other nuts?

Yes! Walnuts or even chopped hazelnuts work wonderfully in this recipe and add their own unique flavor profile. Just toast them lightly for extra crunch and depth.

How do I prevent the sticky topping from burning while baking?

Make sure to bake at the recommended 350°F and cover the pan loosely with foil if you notice the topping darkening too quickly. Also, the heavy cream in the sauce helps keep it moist and less prone to burning.

Final Thoughts

I honestly can’t recommend this Pecan Praline Sticky Buns Recipe enough. It’s become a go-to to celebrate slow mornings and special moments alike. The layers of buttery dough, warming cinnamon, and crunchy-sweet pecan praline combine into a treat that feels like a warm hug in pastry form. Once you try it, I have a feeling it’ll become a cherished tradition in your house too. So, grab those ingredients, roll up your sleeves, and bake yourself a batch of comfort and joy.