Sticky Pecan Buns

jackielservellon
Jun 3
2 min read

Updated: Jul 11

This is the sticky bun version of the dough we used in class: soft, rich, fast-rising, and super versatile. Instead of cinnamon filling, these get nestled into a buttery honey-caramel schmear and finished with toasted pecans. When they’re flipped after baking, you get that glossy, sticky topping that makes these such a classic.

This small batch makes six big sticky buns—the perfect treat to share (or not). You can bake them right away, let them rest for a bit, refrigerate overnight, or freeze for later—whatever fits your baking flow.

Sticky Pecan Buns

Ingredients

(Makes 6 Rolls)

Dough:

2½ cups (322g) bread flour
1 tbsp (9g) instant yeast
3 tbsp (36g) granulated sugar
½ tsp (3g) salt
⅔ cup (143g) warm water
1 large egg (50g)
1 tbsp + 1 tsp (18g) neutral oil
2½ tbsp (36g) shortening (or softened butter)

Cinnamon Schmear Filling:

¼ cup (60g) very soft unsalted butter
½ cup + 1 tbsp (90g) brown sugar
2 tbsp (30g) granulated sugar
1½ tsp ground cinnamon
Pinch of salt
Optional: ¼ tsp vanilla or pinch of cardamom

Honey Pecan Schmear (Bottom-of-the-Pan Caramel)

¼ cup (57g) unsalted butter, very soft
3 tbsp (64g) light corn syrup
3 tbsp (64g) honey
⅓ cup (67g) packed brown sugar
Pinch of salt
½ tsp vanilla extract (optional)
¾ cup toasted pecans, rough chopped or halves

Instructions:

1. Make the Dough

In a large bowl or stand mixer, combine flour, yeast, sugar, and salt. Mix to combine. Add warm water, egg, and oil, and mix into a rough dough. Knead for 2–3 minutes, then add the shortening and knead until smooth and elastic—about 6–8 minutes total.

2. First Rise

Cover and let rise for 30 minutes, or until puffy (no need to fully double).

3. Make the Schmear

Mix together butter, corn syrup, honey, brown sugar, salt, and vanilla (if using). Spread this mixture evenly in the bottom of a greased 8x8-inch or 9-inch round baking dish. Sprinkle pecans over the top.

4. Make the Filling

Mix softened butter, brown sugar, cinnamon, and salt into a spreadable paste.

5. Roll & Fill

Roll the dough into a 10x12-inch rectangle. Spread the cinnamon-sugar filling evenly over the surface, all the way to the edges, except the top edge, leaving a clean inch. Roll tightly from the long side into a log and pinch the seam. Cut into 6 even pieces and place them cut-side up over the schmear and pecans in the prepared pan.

6. Choose Your Proof Method

Bake Right Away – they can go straight into the oven.
Rest 15 Minutes – a quick rest helps develop a softer texture.
Refrigerate Overnight – cover tightly. Bake cold or after 30 minutes at room temp.
Freeze After Shaping – freeze in pan or individually. Thaw in the fridge overnight or on the counter (covered), then bake.

7. Bake

Bake at 350°F (175°C) for 26–30 minutes, until golden and bubbling. Let cool for 2–3 minutes, then invert onto a tray or parchment while still warm so the caramel runs over the buns.