I never thought any sweet bread could ever trump my favorite cinnamon rolls, but then I ate these Sticky Pecan Cinnamon Buns and stood corrected! Unbelievably soft and pillowy cinnamon rolls are topped with a sticky, caramelized pecan topping, making every bite nothing short of extraordinary. And the best part is, this is a very simple, fuss-free recipe, which you can make without a stand mixer.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHY YOU SHOULD TRY THIS RECIPE
First off, just look at them…
Now, after looking at these pictures, you still need convincing, here are some inarguable reasons why you MUST try this recipe:
- These rolls are pillowy soft. Softer than any cinnamon rolls you've probably tried. Let me tell you a little story: my sister in law is married to a Swedish man who has a family recipe for cinnamon rolls. So when she was about to try these buns, she warned me that she has very high standards. But seconds after her first bite, her eyes bugged out of their sockets, and a delirious "oh my god" stuttered out of her mouth. She was speechless, as was I, and told me these are the softest buns she's ever had
- The pecan topping is sticky, crunch, nutty and caramel-y all in one. The pecans are toasted first, and therefore retain a crunch even after being backed in the sticky sauce. The result is a nutty caramel goodness that is hard to explain
- They buns are sinfully delicious. It will make you question if you should ever make plain cinnamon rolls with cream cheese frosting again
- They are easy to make. I know many people are intimidated by yeast recipes, but I'm here to tell you it's just an ingredient like any other! And this recipe is intentionally designed to be fuss free. There are no unnecessary steps, and almost all components come together quickly. Then you just need to wait for the proving and baking
- No stand mixer is needed. I have kneaded this dough both with and without a stand mixer, and both methods work perfectly fine
COMPONENTS OF STICKY PECAN CINNAMON BUNS
These sticky pecan cinnamon buns are made of 3 key components:
- The dough. This is the heart of these buns, and a recipe I am extremely proud of. The dough isn't too wet or sticky to work with, but results in very soft, fluffy buns. The key to get it right lies in the kneading and proving, both of which should be given the right amount of time
- The cinnamon sugar filling. Made by simply mixing together the ingredients, this filling gives a wonderful grit and balanced cinnamon flavor to the buns
- Sticky pecan topping. First, toast the pecans until they become fragrant. This step is a must as otherwise pecans can taste a bit earthy and become soft. Spread them out in the baking tray. Then you make a sauce by just mixing everything together over medium heat, and pour on top of the pecans. The rolls are then placed on top to be baked. At the end, the baking tray is flipped upside down so the sticky pecans become the topping
THE SECRET TO MAKING THE SOFTEST DOUGH
There are three important tips you need to follow for your dough to turn out perfect:
- Measure accurately. I strongly recommend using a weighing scale instead of measuring cups as that will yield the most accurate results. Otherwise, you may end up with too much flour, making the rolls more dry
- Knead to the window-pane stage. If a dough is not kneaded enough, the gluten is not activated enough, and therefore the dough cannot trap enough air as it rises, making it more dense and less soft. Whether you are using a stand mixer or kneading by hand, make sure to keep kneading until the dough becomes really soft, smooth, and stretchy. The key is to reach the window-pane stage: if you hold a piece of dough in your fingers and slowly stretch it, it should get paper thin and translucent before it starts to rip. That's when you know there's enough gluten
- Don't under or over proof. Underproofed dough will result in denser buns that don't hold their shape properly, and overproofed dough will result in deflated sad buns. Proofing time can vary depending on the temperature and humidity in your kitchen, so look for the right signs. After the first proof, the dough should more than double in size, and, when poked gently with a finger, should partly spring back. After the second proof, which is done after shaping the buns, the buns should look puffy but should not yet take up the whole tray
HOW TO MAKE STICKY PECAN CINNAMON BUNS
Here's a quick video in which I demonstrate the method:
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The detailed method is provided in the brown recipe card below, but here's a quick overview of the steps:
- Knead the dough. First, activate the yeast in milk and sugar. Then add all ingredients and knead until the dough reaches the window-pane stage
- Proof the dough. Cover and let it double in size
- Make the sticky pecan topping. Make the sticky sauce and pour it over the toasted pecans in the baking tray. Stick this in the fridge for 10-15 minutes to cool down
- Make the cinnamon sugar filling
- Shape the buns. Roll out the dough, spread on the filling, cut into strips and roll up the strips into 12 cinnamon rolls. Place them on top of the pecan topping in the baking tray
- Proof the buns. This is a shorter proof which allows the buns to become fluffy again before bein baked
- Bake! Voila, time to go in the oven
- Flip and serve. Wait for 5 minutes, then carefully flip the buns onto the serving platter, remove the parchment paper, and serve!
VARIATIONS
Once you perfect this recipe, you can play around with many variations! Here are some examples:
- Make plain cinnamon rolls by skipping the pecan topping, and frost with cream cheese frosting. Here's a foolproof recipe
- Replace the pecans with other nuts - walnuts also work great!
- Replace the cinnamon with a different spice. For example, substitute the cinnamon with coffee for coffee buns, or with cardamom for cardamom buns
- Make a different filling altogether. Chocolate makes for an incredible filling, like in these chocolate espresso rolls!
RELATED RECIPES
If you like this recipe, don't miss out on these other crowd favorites:
FREQUENTLY ASKED QUESTIONS
Yes, instant yeast can be substituted for active dry yeast in the same quantity, and you don't need to first activate it. Simply throw everything together and knead.
You can substitute the egg with ¼ cup of full fat yogurt.
Yes, you can replace the pecans with a different nut. I find walnuts to be the best substitution.
This recipe does tend to be slightly on the sweeter side due to the topping. If you'd like, you can reduce the sugar in the topping and in the filling. However, I cannot guarantee the same results.
Yes! I have shown a no-mixer method because not everyone has mixers, but I totally recommend using a mixer if you have it. Why spend all the extra energy? ?
The buns should develop a light golden color when they are done baking. In addition, try picking up one roll with a fork and knife, and look at the edges where it was touching the other rolls. Do they look cooked, or do you see specks of raw dough?
You can store these buns in an airtight container at room temperature for up to 2 days. Any longer than that, store them in the fridge and microwave for 15-20 seconds before enjoying.
THE BEST STICKY PECAN CINNAMON BUNS RECIPE
- Total Time: 3+ hours with proofing
- Yield: 12 buns
Description
Unbelievably soft and pillowy cinnamon buns topped with a sticky, crunchy, caramelized pecan topping - these buns are extraordinarily delicious and come together without a stand mixer
Ingredients
Dough:
- 1 cup whole milk (240g)
- ⅓ cup granulated sugar (70g)
- 3 teaspoons active dry yeast
- 3 ¾ cups all purpose flour (490g)
- 1 large egg
- 1.5 teaspoon salt
- 6 tbsp unsalted butter, softened (85g)
- Optional: ⅓ cup cream to soak the buns for even softer results (80g)
Sticky pecan topping:
- 2 ⅓ cup pecan pieces and halves, toasted for 5-7 minutes at 350F (260g)
- ⅓ cup maple syrup (100g)
- 1 cup firmly packed light brown sugar (200g)
- ¾ cup unsalted butter (170g)
- ¼ cup milk (60g)
- ½ tsp salt
Filling:
- 6 tbsp unsalted butter, softened or slightly melting (85g)
- ¾ cup light brown sugar, packed (150g)
- 1 ½ tbsp cinnamon
- ¾ tsp salt
Instructions
Dough:
- Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and sugar, whisk, and rest for 10 minutes or until the mixture looks foamy
- Add the rest of the dough ingredients to the same bowl. Use a large wooden spoon to mix everything and bring it into a dough
- Lightly dust a clean work surface with flour. Turn the dough out onto the surface, then use clean hands to knead the dough with a push-pull motion for ~10 minutes
- The dough will be sticky to begin with, but don't add more flour and keep kneading until it becomes soft, smooth and stretchy, and reaches the window-pane stage
- Transfer to a clean bowl sprayed with some oil, cover with cling wrap and rest in a warm place for 60-90 minutes until the dough doubles in size
Sticky pecan topping:
- Line a 9x13" baking tray with parchment paper and brush with butter
- Spread the toasted pecans in the tray
- Add the remaining ingredients of the topping to a saucepan, and cook and stir over medium low heat until everything is melted and combined (no need to cook more)
- Pour the sauce on top of the pecans and ensure it is spread evenly. Place the tray in the fridge for ~15 minutes so the sauce cools down
Filling:
- In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few second and mix again
Assembly & baking:
- Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle. The dough will be really soft so won't need much pressure
- Use a spatula to spread the filling evenly across the rectangle
- With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 16" long)
- Roll each strip tightly into a cinnamon roll, and transfer to the baking tray with the sticky pecan topping. You will arrange the rolls in a 4x3 formation
- Once all buns are shaped, let them rest in a warm spot for another ~30 minutes until they look a bit more puffed up and spring back partly when gently poked
- In the last 20 minutes of the proof, preheat your oven to 350F (conventional)
- Optional: Right before putting the rolls in the oven, pour the heavy cream over them carefully. I didn't do this step but it can be done for even softer, moister buns
- Transfer to the oven and bake for 25-30 minutes until the rolls develop a light golden color and feel firm to touch
- Remove from oven and let them rest for 5 minutes
- Carefully flip the tray onto the serving platter so the pecans are on the top. Remove the parchment paper
- Serve and enjoy!
Notes
Store the buns in an airtight container in the fridge, and microwave for ~20 seconds before enjoying
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Cuisine: American
Sameen Sajjad says
Asalam u alaikum What can we use instead of maple syrup?
Zoha says
WAS! Honey!
Zee says
I don't know how you do it. I love your cinnamon rolls but I think I agree that these are even better! Could not stop eating them!!
Zoha says
I am so glad you agree! These surprised me too
Denisse says
So delicious! I just made the caramel using 100g of honey, but the rest just as in the recipe. They were delicious! Would definitely make them again. Thank you Zoha!
Zoha says
Wooohooo!!! Glad to hear you enjoyed these buns just as much as i do, and thanks for sharing the honey variation.
Hanna says
These turned out absolutely incredible! Even my mom, who doesn't like pecans, was enjoying them. Do you know if they freeze well?
Saira says
I made these last week and my husband really liked them. It’s the best cinnamon dough recipe I’ve ever made. They were so fluffy!
Zoha says
YAYYYYY thrilled to hear that!!!
Molly says
Any recommendations for prepping a day ahead to bake in the morning?
Zoha says
Hi Molly! You can do the first proof of the dough overnight in the fridge and then shape & do the second proof the next morning.
Arianna Da Silva says
will it turn out the same if i cut all the measurements in half but still use a whole egg ( since it would be difficult to use half an egg) ? i'm only 1 person but still want to make them, just not so many
Zoha says
Hi Arianna! You can do 1/2 the recipe and replace the half egg with 2 tbsp of yogurt 🙂
Zainub Mohamed says
Tried these sticky pecan buns last night... buns were soft.. taste was absolute yummy..
Zoha says
YAY!
Sundus says
The buns turned out amazing! Love your work! ❤️
Zoha says
thank you so so so much!
Saaliha says
Another really delicious (and foolproof) recipe! 😍
Zoha says
:') Thank you so much!
Greg Nolan says
Amazing recipe. Buns came out amazing!! As good, if not better than, the major retailer. Cinnab*** 😉 Your measurements are bang on! keep up the great work!!
Zoha says
Thank you SO much, Greg!!!!
Mah-Ann Mendoza says
I followed the recipe to the letter including weighing instead of measuring cups.
First, the dough was way too sticky and unmanageable no matter how long I kneaded the dough. Way too wet and sticky. I had to add some flour just to be able to pick up, push and pull.
After rising time, I added the cream sparingly and baked for 30 minutes at 350
After 5 minutes, turned it over and tried it. It was too gooey and seems
Like it’s like eating raw dough in the middle. Ugh. So disappointed. 😔
Zeeny says
Can you substitute salted butter? If so, are there other alterations I need to make? Thanks.
Zoha says
I recommend unsalted butter if you can get it. Otherwise, skip the salt!
anonymous says
these are excellent.. thanks for the recipe...lm vegan so i veganized them: egg sub 1/8 cup water and 1/8 cup veg oil and 1 tsp baking powder... use earth balance for the butter. and soy milk for the milk or any plant based milk. they turned out excellent...again thank you
Zoha says
Thanks so so much for the detailed review! I am sure many will find it helpful 🙂
Ria says
Hi Zoha I made these sticky pecan buns today! Omg they were so pillowy and absolutely decadent. Your recipe was so easy to follow. Most definitely the best sticky pecan buns I have ever made or tasted. My family loved them just as much.
Zoha says
YAY thank you so much, Ria!!
Bill says
Hi Zoha:
I've had this question for quite some time and I guess since your recipe calls for it three times you get elected to answer it! The question is why do you call for unsalted butter and then also call for salt to be added? You call for this in the dough, filling and the topping. Isn't that redundant? Thanks.
Zoha says
Hi Bill! Great question. Salted butter doesn't have a set standard for how much salt it has; so using unsalted and adding salt ourselves gives us more control. In addition, a lot of salted butter also has a more "brittle" texture while unsalted butter is softer.
Lea says
Yall these were soooooo good.
At first for my first time I was unsure how these were gonna come out but yall Tis was a 1000/10 like so good yall sleeping on this.
Gurl thx Tis was one of the best cinnamon rolls I’ve had. 🎀✨🤍
Zoha says
I'm so glad you loved these as much as I do!
Jordan says
OHMYGOSH If you're reading this, stop what you're doing RIGHT now, go buy all the ingredients, and get baking, bc this is LITERALLY the BEST batch of ANY baked good I have EVER made in my LIFE!!!!!! Trust me when I say they're FOOL PROOF! Bc if anyone is dough-challenged, it's me...and these turned out PERFECT. Normally, my attempts at any sort of dough (pie crust, pizza, rolls, etc) literally ends in crying and screaming and a kitchen covered in flour and expletives lol and that ALMOST happened with this when my yeast didn't activate at first. But I realized my milk hadn't been warm enough, so I tried again and this time the yeast activated, and I just continued to follow the recipe to a T and I have literally never been more proud of or impressed with myself! I also have the added challenge of baking at altitude, and the only adjustment I needed was baking for a tad longer. This is my new "impressive dish to bring to every party" choice! I am going to be baking these for the rest of my life!!!!
Sharon says
Good morning, Zoha! Could you explain “soaking the buns” in heavy cream? How does this work and when do you do it?
Rose says
"Right before putting the rolls in the oven, pour the heavy cream over them carefully."
Lorri ann says
Can I do the last rise overnight in the fridge and then bake in the morning?
Megan says
making these now and wondering how they turned out doing it this way with the last rise overnight in the oven ?
Andrea says
I've been searching for the perfect sticky pecan roll for years. YEARS. These easily top them all. Even with cheating on dough in the bread machine! Perfection.
Lisa says
Totally decadent and delicious alternatives is to make these as directed, with the pecans + syrup layer on the bottom of the baking pan. When they're done baking, DON'T turn them out onto a platter so the pecans are on top. Instead, use the typical cinnamon roll spread.
Not a daily treat by any means but oh so wonderful for the moments they're upon your lips. Worry about your hips tomorrow lol
nj says
I do have questions with the topping, it seemed to have way too much liquid as I poured it into the pan. After baking the suggested time to a light golden brown & flipping, the roll tops were very soggy. I put them back into the oven with the top side up in hopes to bake away the sogginess. After 15 minutes I took them out & let them sit overnight in hopes they would be okay the next morning. They were okay..but still a bit gooey.
Kate says
I made these for Christmas morning. They were a huge hit. Using the food processor for kneading (and a scale for measuring) helped to not add too much flour. I decided to try the cream. Wow! I’m so glad I did. They came out pillowy soft topped with ooey gooey deliciousness. And with just 20 seconds in the microwave, they are just as wonderful the next day. Thanks for the recipe and the tips on how to perfect this delightful confection!
Robin says
Great sticky buns, but I won’t add the cream next time. The rolls looked done but the center rolls were too gooey to eat. The dough was so tender to begin with, it shouldn’t be needed.
Christine says
I compared the recipe for the best cinnamon roll ever and the sticky pecan cinnamon buns. I noticed that the best cinnamon roll has a bigger dough batch than the latter. Is there any reason for this? For a 9x13-inch pan, which dough recipe should I use? Thank you.
Albert says
As a amateur baker, first time making STICKY PECAN CINNAMON BUNS. The finished STICKY PECAN CINNAMON BUNS have a good taste but was disappointed with the topping, it was a bit gritty, as if the sugar crystalized or didn't cook long enough. The buns were a bit dry, maybe a little more milk in the mix was needed. I didn't incorporate the optional heavy cream over the buns in the bake.
This recipe sounds like a delicious delight and so much want to taste it. What can I do to fix the problems I have?
Sadaf says
I guess I made this recipe 4 to 5 times and every single guest loved it...it's awesome. keep it up zoha..proud Pakistani
StaceyScotland says
Warning - do not make the mistake I did by following the recipe and putting all the dough ingredients listed into the dough!!! (as this recipe says to do!!) The writer forgot to mention the cream should be put aside - you do not see that until the very end. I had some very raw rolls - so frustrating after hours trying to make this recipe!!
sherri says
So delicious!! I have been trying to perfect my rolls and this is it!!! yum Easy to follow and fun to make. I did overdose on them and had to giveaway what was left. Only to regret my good intensions.
Angela says
Hi, can you suggest a way to freeze these? maybe partially bake and then remove and freeze... then thaw and finish baking? If you did that, would you do the partial bake on parchment paper without the sticky topping, and add the sticky topping when doing the final bake? Thanks!