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 utterly irresistible about the warm, gooey layers of sweet dough, rich pecan praline sauce, and a touch of cinnamon swirling through every bite. This Pecan Praline Sticky Buns Recipe is my go-to when I want to impress Sunday morning guests or treat the family to a cozy brunch that feels homemade but also special.

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

Honestly, making these sticky buns fills my kitchen with the most comforting aromas, and the end result never fails to wow everyone at the table. They’re rich without being overly sweet, and the pecan praline adds this beautiful crunch and buttery depth that makes every bite unforgettable.

Deliciously Decadent: The combination of creamy praline sauce with cinnamon-spiced dough creates the perfect balance of flavors and textures.
Homemade Yet Approachable: This recipe uses simple, everyday ingredients but yields bakery-worthy sticky buns you’ll be proud to serve.
Perfect for Sharing: Whether it’s a brunch, holiday morning, or special occasion, these sticky buns bring people together and start conversations.
Customizable: You can easily tweak the filling or nuts to suit your preferences or what you have on hand.

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

The magic of this Pecan Praline Sticky Buns Recipe lies in the quality and harmonizing nature of its ingredients. Each one plays a role in creating that soft, sticky, buttery delight that sticks to your fingers but never gets old.

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 topping and dough, it imparts rich flavor without overpowering sweetness or saltiness.
Brown Sugar: Provides deep caramel notes that are key to that classic sticky bun taste.
Dark Corn Syrup: Keeps the praline topping sticky and glossy, helping it set just right.
Vanilla Bean Paste or Extract: Adds warm, aromatic complexity to your praline sauce.
Kosher Salt: Balances sweetness and enhances the buttery notes.
Heavy Whipping Cream: Makes the praline sauce luxuriously creamy.
Pecan Pieces: Fresh nuts are a must for that crunch and toasting flavor.
Active Dry or Instant Yeast: The yeast creates those beautiful soft, pillowy rolls when properly activated.
Granulated Sugar: Feeds the yeast and sweetens the dough subtly.
Whole Milk: Adds richness and moisture to the dough for tender buns.
Large Egg: Enriches the dough and helps with structure.
All-Purpose Flour: Forms the foundation of the dough, providing protein to develop gluten for chewiness.
Ground Cinnamon: Classic spice that infuses the filling with warm, comforting flavor.

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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

What I really love about the Pecan Praline Sticky Buns Recipe is how easy it is to make it your own. I’ve tweaked it over time, adding different nuts or a splash of bourbon to the praline sauce, depending on the occasion or mood.

Variation: One time I swapped pecans for candied walnuts, and it added a delightful unexpected twist. Feel free to experiment with your favorite nuts or even add raisins to the filling for some chew.
Dietary swap: If you want dairy-free, use vegan butter and coconut cream, then just keep an eye on texture while mixing.
Seasonal changes: Try adding pumpkin pie spice to the filling in fall or some orange zest to the praline for a fresh pop.

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

Step 1: Preparing the luscious pecan praline topping

Start by gently simmering the butter, brown sugar, corn syrup, vanilla, salt, and heavy cream in a small saucepan. Stir it now and then — I like to watch the bubbles form and the sauce thicken enough to coat the back of a spoon. This usually takes 7-10 minutes. Once it’s ready, stir in the pecans and pour the sauce into your baking pan, spreading it evenly. If you’re making this ahead, don’t forget to reheat the sauce gently before using it to refresh its melt-in-your-mouth texture.

Step 2: activating the yeast and making the dough

Warm your milk to about 110°F — not too hot or you’ll kill the yeast. I use the microwave and check with a thermometer or just my finger; it should feel pleasantly warm. Add yeast and sugar to the milk and let it bloom for about 7-10 minutes if using active dry yeast — you’re looking for that bubbly, slightly foamy surface. For instant yeast, just mix it in without waiting. Then add melted butter, egg, flour, and salt, mixing well either with a stand mixer dough hook or by hand. When smooth but tacky, shape your dough, cover it up, and let it rise in a warm spot until doubled in size — usually about 1-2 hours. This rise is crucial for soft, airy buns.

Step 3: rolling, filling, and cutting the dough

Once risen, punch down the dough and roll it out into a rectangle roughly 10 by 12 inches. Spread softened butter all over, then sprinkle brown sugar and cinnamon evenly — don’t be shy here; this is where much of the yum lives. Roll the dough tightly into a log, seal the edges, and cut into nine equal slices. Taking off the ends gives you more even, fluffy buns in the middle sections.

Step 4: the final rise and baking

Arrange your rolls snugly on top of that gorgeous pecan praline sauce, press down just enough so they stick, and let those rolls proof for another 1-2 hours. As they puff up, preheat your oven to 350°F. Bake uncovered for 30-35 minutes until golden and luscious. When the timer’s up, invert the pan carefully onto a plate — this flips those sticky pecan bits right onto the buns. Let them cool just enough before diving in; this topping is hot but oh so worth the wait.

Top Tip

From my many attempts (and tastes) making this Pecan Praline Sticky Buns Recipe, I’ve learned a few tricks that really make the process smoother and the result even better.

Milk Temperature: Always check the milk’s temperature before mixing in the yeast—too hot will kill it, and too cold slows the rise. A quick fingertip test (warm but not hot) is my go-to.
Even Spreading: Use your hands or a small offset spatula to spread the butter and sugar-cinnamon mix evenly—this ensures each bite bursts with flavor.
Flour Your Surface: When rolling and shaping, lightly flour your work surface to keep the dough from sticking without adding too much flour to the dough itself, which could dry it out.
Don’t Rush the Rises: Patiently waiting for the dough to double really pays off with soft buns. If your kitchen is cold, try placing the dough near a warm oven or a sunny window.

How to Serve Pecan Praline Sticky Buns Recipe

Pecan Praline Sticky Buns - Serving Suggestion

Garnishes

I often keep it simple with these buns—just a light dusting of powdered sugar if I’m feeling fancy or a small drizzle of extra warm praline sauce for an extra sticky finish. Freshly chopped pecans tossed on top just before serving add a nice crunch and help the presentation feel more inviting.

Side Dishes

This recipe pairs wonderfully with a fresh fruit salad to cut through the richness or a simple cup of coffee or bold tea. If you want to make it a full brunch, scrambled eggs or crispy bacon create a nice savory contrast.

Creative Ways to Present

For holiday mornings or brunch gatherings, I like to place the buns on a wooden board surrounded by bowls of whipped cream, fresh berries, and nut clusters. It turns the sticky buns into a fun sharing platter that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover sticky buns keep beautifully for a couple of days when stored in an airtight container at room temperature. Just cover them well to maintain that moisture and softness I know you’ll want to preserve.

Freezing

I sometimes freeze the unbaked rolls after the first rise, tightly wrapped in plastic and foil. When I’m ready, I thaw them in the fridge overnight and let them rise a little more before baking. It’s a real time saver for busy mornings!

Reheating

Reheat leftovers gently in the oven at 300°F for about 10 minutes — it revives the sticky topping and keeps the buns soft without drying out. I avoid microwaving because it can make them rubbery after cooling down.

Frequently Asked Questions:

Can I make this Pecan Praline Sticky Buns Recipe ahead of time?

Yes! You can prepare the dough and toppings the night before. Once the rolls are shaped, cover and refrigerate them; then bring to room temperature and allow them to rise before baking.

What if I don’t have dark corn syrup?

You can substitute with light corn syrup or a mixture of honey and a little water, though the flavor and texture might vary slightly.

Can I use instant yeast instead of active dry yeast?

Absolutely! Instant yeast can be used and does not require activation time. Just mix it directly into the flour and proceed with the recipe.

How do I prevent the sticky buns from sticking to the pan too much?

Using enough butter in the topping helps create a natural non-stick layer. Also, make sure to invert the pan immediately after baking to let the sauce drip evenly.

Final Thoughts

Making this Pecan Praline Sticky Buns Recipe has become one of my favorite kitchen rituals — the soft dough, the heavenly praline, the way it brings people closer over coffee and laughter. I’m confident you’ll feel the same joy baked right into these buns. So grab your ingredients, take your time with those rises, and enjoy making something truly special that’s worth every sticky, buttery bite.