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 cups 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 cups 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

There’s something magical about warm, gooey sticky buns, especially when they’re loaded with pecans and rich praline sauce. This Pecan Praline Sticky Buns Recipe brings that melt-in-your-mouth sweetness with a buttery, caramelized topping that feels like a hug from the inside out. Trust me, once you try these, they’ll become your weekend tradition.

The image shows a close-up of a soft yellow doughnut topped with a thick, shiny caramel sauce full of small chopped brown nuts. The caramel layer is uneven and glossy, dripping slightly over the edges of the doughnut, while the nuts add a chunky texture on top. The doughnut sits on a white plate with a smooth surface, placed on a white marbled texture underneath. The focus is sharp on the doughnut in the front, while the other doughnuts in the background are blurred, creating a warm and inviting look. 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

Honestly, I’m obsessed with how this Pecan Praline Sticky Buns Recipe balances tender, fluffy dough with a deeply rich and buttery pecan praline topping. It’s truly a little luxury you can bring home, and it’s easier than you might think to master.

Perfectly Sticky: That gooey, caramel-like sauce with pralines is thick and indulgent without being overly sweet.
Fluffy Homemade Dough: Soft, pillowy buns with a beautiful cinnamon-sugar swirl inside, made from scratch.
Make Ahead Friendly: You can prepare the praline sauce and dough in stages, making your baking day smoother.
Impressively Versatile: Perfect for weekend brunch or holiday mornings when you want to wow your guests.

The image shows several pieces of sticky cinnamon rolls covered with a thick, glossy caramel sauce filled with chopped pecans, creating a rich texture on top. One roll is partly eaten, revealing soft, fluffy layers inside that are light yellow with swirls of cinnamon brown. The rolls sit close together on a white plate placed on a white marbled surface. The sauce glistens under the light, highlighting the rough pieces of nut and the smooth sheen of the syrupy topping. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pecan Praline Sticky Buns Recipe plays a key role in flavor and texture. From the silky butter in the sauce to the warm cinnamon in the filling, these elements come together wonderfully. Here’s a breakdown to shop smarter and bake better.

Flat lay of unshelled whole pecans scattered naturally, a few small white ceramic bowls containing light brown packed brown sugar, melted golden butter, dark amber corn syrup, creamy heavy whipping cream, and ground cinnamon, one whole large brown egg with clean shell, a small pile of off-white all-purpose flour, a mound of fine granulated sugar, a small heap of active dry yeast granules, a small bowl of warm whole milk, and a white ceramic dish holding softened pale yellow butter, all arranged symmetrically with balanced spacing, placed 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 butter lets you control the saltiness, especially in the praline sauce for the perfect balance.
Brown sugar: Its molasses content deepens the caramel flavor in both the sauce and the filling—light or dark both work beautifully.
Dark corn syrup: Adds smoothness and helps create that irresistibly sticky, glossy texture for the topping.
Vanilla bean paste or extract: Vanilla enriches the flavor, but the bean paste gives those little flecks and authentic depth I love.
Kosher salt: Just a pinch enhances all the sweetness and rounds out the flavors in the sauce and dough.
Heavy whipping cream: This is key for the luscious praline sauce’s creamy consistency and richness.
Pecan pieces: Adds a satisfying crunch and nutty contrast to the sticky sweet topping.
Active dry or instant yeast: Makes the dough rise perfectly fluffy—but remember, active dry yeast needs time to bloom!
Granulated sugar: Fuels the yeast activation and lightly sweetens the dough.
Whole milk: Warmed to activate yeast, whole milk gives the dough tenderness and a richer flavor than lower fat milks.
Large egg: Adds structure and richness to the dough’s soft crumb.
All-purpose flour: The base of the dough, providing gluten structure for a chewy yet soft texture.
Ground cinnamon: The star spice for the filling that adds warmth and compliments the praline perfectly.

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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 my favorite things about this Pecan Praline Sticky Buns Recipe is how easy it is to tweak for your own taste or occasion. I often make them with a bit more cinnamon for those who love a spicy kick, or swap pecans for walnuts when that’s what I have on hand.

Nut Variation: I once swapped pecans with chopped toasted hazelnuts, and the flavor was pleasantly different but deliciously rich.
Dairy-Free Option: You can use coconut cream instead of heavy whipping cream and a dairy-free butter alternative; just expect a slightly different texture but still fantastic flavor.
Sugar Swap: For a less sweet version, I sometimes reduce brown sugar slightly and add a little maple syrup to the topping for depth.

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

Step 1: Craft Your Luscious Pecan Praline Topping

Start by heating the butter, brown sugar, corn syrup, vanilla, salt, and heavy cream together in a saucepan over medium heat. Stir it gently and keep it simmering until everything melts and thickens slightly—this usually takes around 7-10 minutes. You want it to coat the back of a spoon nicely, like a thick, golden sauce.

Then fold in those crunchy pecans while it’s still warm. If you’re not using the sauce right away, pop it in the fridge—but remember to gently reheat before adding to the pan so it’s pourable again.

Pour the sauce evenly into your 9x9 baking pan, spreading it carefully with a spoon or offset spatula. This sticky layer is going to bubble up and caramelize during baking, giving your buns that shiny, luxurious finish.

Step 2: Prepare a Soft, Springy Dough

Warm the milk to about 110°F—warm but not hot so you don’t kill the yeast. I find microwaving for about 45 seconds and then testing with my finger works well.

Sprinkle the yeast and sugar in a mixing bowl, pour in the warmed milk, and let it sit for 7-10 minutes to activate if you're using active dry yeast. You’ll notice it getting bubbly and smelling yeasty—perfect!

Next, add in melted butter, room temperature egg, salt, and flour. Use a stand mixer with a dough hook on medium speed for about 6-8 minutes. You want the dough to come together into a smooth, elastic ball. If you don’t have a mixer, knead by hand on a floured surface for about 10 minutes—think of it as your little arm workout!

Put the dough ball in a greased bowl, cover with plastic wrap and a clean towel, and let it rise in a warm place until it doubles—usually 1 to 2 hours. Be patient here, it really pays off.

Step 3: Roll, Fill, and Cut Your Buns

Once risen, punch down your dough and roll it out into a rectangle about 10x12 inches. Spread softened butter evenly over the surface—don't be shy here, it’s the richness that makes these buns shine. Sprinkle with brown sugar, then dust with cinnamon, patting it all down with your hand so it sticks well.

Roll the dough tightly from the long side—use a gentle stretch if the roll feels tight. Pinch the seam closed to keep filling inside, then trim the ends if you want neater rolls.

Cut your roll into nine equal pieces using a sharp knife or even dental floss for cleaner slices. I like to score the dough lightly where I want the cuts before slicing to keep things even.

Step 4: Assemble and Bake Your Sticky Buns

Arrange the buns cut-side down on top of the pecan praline sauce in your pan, pressing them slightly to make contact with that sticky goodness. Cover again and let them rise for another 1-2 hours until puffy and risen.

Preheat your oven to 350°F towards the end of the rise. Remove the cover and bake for 30-35 minutes until golden brown and irresistible.

As soon as they’re out, carefully invert the pan onto a serving platter. Some sauce will stick to the pan—just scrape it out and drizzle over the buns for that full praline experience.

Give them about 10-15 minutes to cool before digging in—remember, that praline topping is HOT and sticky.

Top Tip

Making sticky buns from scratch can feel intimidating but these tips helped me nail the perfect batch every time.

Yeast Activation: Always test your milk temperature with your finger before mixing; too hot kills the yeast and the dough won’t rise.
Even Cutting: Use lightly floured dental floss wrapped around your fingers for the cleanest slices—I swear this beats any knife for sticky dough.
Room Temp Ingredients: Make sure your egg and butter are at room temperature so everything mixes smoothly and dough texture stays light.
Don’t Rush Rising: It might take longer if your kitchen is cool, but waiting patiently for the dough to double makes all the difference in fluffiness.

How to Serve Pecan Praline Sticky Buns Recipe

pecan praline sticky buns - Serving Suggestion

Garnishes

Sometimes, I like to sprinkle a little extra chopped pecans on top after flipping the buns out, just for that extra crunch. A drizzle of warm cream or a dusting of powdered sugar can add a lovely touch for presentation—though honestly, they don’t need much embellishment.

Side Dishes

Pair these sticky buns with fresh fruit or a tangy yogurt to balance the sweetness. A creamy latte or freshly brewed coffee always completes the experience perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these sticky buns on a tiered platter for brunch, garnished with edible flowers or fresh mint leaves. They look incredibly festive and invite your guests to dig in right away.

Make Ahead and Storage

Storing Leftovers

Store leftover sticky buns in an airtight container at room temperature for up to two days. I like to keep them loosely covered so the topping stays sticky but the buns don’t dry out.

Freezing

I’ve frozen individual buns wrapped tightly in plastic wrap and placed in a zip bag. When ready to eat, thaw overnight in the fridge, then gently warm in the oven to refresh that sticky sensation.

Reheating

To keep the buns soft but warm, I reheat them in a 300°F oven for about 10 minutes, covered loosely with foil so the tops don’t scorch but the praline sauce gets melty again.

Frequently Asked Questions:

Can I make the pecan praline sauce ahead of time?

Yes! You can prepare the pecan praline sauce up to 3 days in advance and store it in the refrigerator. Just be sure to reheat it gently before pouring it into the pan to help it spread evenly.

What type of yeast is best for this recipe?

Both active dry yeast and instant yeast work well. If you use active dry, allow time for it to bloom in warm milk before mixing. Instant yeast can be added directly to the dry ingredients without blooming.

Why do my sticky buns sometimes turn out dense?

Dense sticky buns usually mean the dough didn’t rise long enough or the yeast was inactive. Make sure milk is warm, yeast is fresh, and you allow enough time for the dough to double before shaping and baking.

Can I substitute nuts or omit them?

Absolutely! You can swap pecans for walnuts, hazelnuts, or even almonds depending on your preference. If you need to avoid nuts, simply omit them; the buns will still be delicious and sticky.

Final Thoughts

This Pecan Praline Sticky Buns Recipe is one of those special treats I love making when I want to slow down, enjoy the process, and reward myself with something truly homemade and indulgent. The combination of tender dough and sweet, nutty sauce never fails to bring smiles around my kitchen table. I’m genuinely excited for you to try it out—you’ll quickly see why it’s a favorite in our home and hopefully in yours, too.