Salted Caramel Pecan Sticky Buns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft, buttery sticky buns filled with toasted pecans and drizzled with homemade salted caramel sauce for a rich brunch or dessert treat. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, (1 packet) active dry yeast, warmed to 110°F whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup, warmed to 110°F whole milk
• 1/4 cup granulated sugar
• 6 tbsp, melted and divided unsalted butter
• 2 large eggs
• 1 tsp salt
• 3/4 cup, packed brown sugar
• 1 cup, toasted and chopped pecans
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1/2 cup, packed dark brown sugar
• 1/2 tsp sea salt flakes

Instructions

1. Step 1: In a large bowl, sprinkle 2 1/4 tsp active dry yeast over 1 cup warm whole milk (110°F) with 1 tbsp granulated sugar; let stand for 5 minutes until frothy.
2. Step 2: Add 3 cups all-purpose flour, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter (divided, reserve 2 tbsp), 2 large eggs, and 1 tsp salt to the yeast mixture; stir until dough begins to form.
3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes, adding remaining 1/2 cup flour as needed until dough is smooth and elastic.
4. Step 4: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Step 5: Meanwhile, prepare caramel: In a small saucepan, combine 1/2 cup dark brown sugar, 1/4 cup light corn syrup, 1/2 tsp sea salt flakes, and 1/2 cup heavy cream. Bring to a simmer over medium heat, stirring constantly until caramel thickens slightly, about 5 minutes; remove from heat.
6. Step 6: Punch down dough and roll into a 15x10-inch rectangle on a floured surface.
7. Step 7: Brush dough with 4 tbsp melted butter and sprinkle evenly with 3/4 cup packed brown sugar and 1 cup toasted chopped pecans.
8. Step 8: Roll dough tightly from the long edge into a log and cut into 12 equal slices.
9. Step 9: Pour half of the caramel sauce into a greased 9x13-inch pan, then arrange rolls cut side up over the caramel.
10. Step 10: Cover and let rise 30 minutes, then bake at 350°F (175°C) for 25-30 minutes until golden brown and cooked through.
11. Step 11: Immediately invert sticky buns onto a serving tray and drizzle with remaining warm caramel sauce before serving.