Caramel Pecan Sticky Bun Cinnamon Rolls – A Buttery and Gooey Delight

I always thought cinnamon rolls were impossible to make. On those extremely rare mornings we would pull out the pillsbury container, pop it open and bake those heavenly rolls, the house would smell like a dream.

But it turns out, cinnamon rolls aren’t as hard as they seem and they make for the most comforting and warm treat. Now imagine them drenched in a rich caramel glaze, loaded with toasted pecans, and boasting that perfect balance of buttery softness and gooey sweetness. That’s what we’re about to do here.

These Caramel Pecan Sticky Bun Cinnamon Rolls take classic cinnamon rolls to the next level, offering a decadent, bakery-style experience right from your own kitchen.

Perfect for weekend brunch, holiday mornings, or a special indulgence, these sticky buns are soft, pillowy, and packed with cinnamon-sugar goodness, all while being topped with a luscious homemade caramel sauce and crunchy pecans. Let’s dive into this must-try recipe!

Why You’ll Love These Caramel Pecan Sticky Buns

✔️ Soft & Fluffy Dough – A perfectly tender, homemade cinnamon roll base.
✔️ Buttery Caramel Pecan Topping – Made with brown sugar, butter, and heavy cream for a gooey, irresistible glaze.
✔️ Perfect for Any Occasion – Whether for breakfast, brunch, or dessert, these sticky buns always impress!
✔️ Make-Ahead Friendly – Prepare the night before and bake fresh in the morning.

Ingredients

For Starter

• 30g water

• 30g flour

• 1/2 tsp instant yeast

For Sticky Bun Dough

• 1/2cup +1/3 cup warm milk

• 1 tbsp greek yogurt

• 2 1/2 tbsp sugar

• 2 tsp instant yeast

• 1 egg

• 1 tbsp cold water

• 2 3/4 cups flour

• 1 tsp baking powder

• 1/4 cup butter, room temp

For Cinnamon Sugar Filling

• 2 tbsp melted butter

• 3/4 cup brown sugar

• 2 tsp cinnamon

• 1/4 tsp nutmeg

For Caramel Pecan Topping

• 1/2 cup butter

• 3/4 cup brown sugar

• 1/2 cup heavy cream

• 2 tbsp maple syrup

• 1 1/2 cup pecans, roughly chopped

Directions:

• Prepare the Starter

  • In a small bowl, combine 30g water, 30g flour, and ½ teaspoon instant yeast. Stir until fully incorporated.

  • Cover with plastic wrap and let it rest in a warm place for 1 to 1.5 hours, or until bubbly and active.

• Prepare the Dough

  • Warm the milk to bath temperature in a medium bowl or cup. Stir in yogurt, sugar, and instant yeast, mixing well. Allow the mixture to sit for 10 minutes, or until frothy and activated.

  • In a separate large bowl, whisk together the flour and baking powder.

  • Once the yeast mixture is activated, beat in the egg, then pour it into the dry ingredients. Add the prepared starter and begin mixing with a kneading attachment.

  • Once the dough starts to come together, gradually incorporate butter in small chunks, then knead for 10 minutes until smooth and elastic.

  • Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

• Prepare Caramel Pecan Topping

  • Line an 8x8 inch cake pan with parchment paper and lightly grease.

  • Melt butter in a medium sized pot over low-medium heat.

  • Once butter is melted, add brown sugar and maple syrup. Mix to combine and stir consistently until it starts to bubble.

  • Once it starts to bubble, remove from the heat, add heavy cream and stir to combine. Then add in vanilla and pour mixture into prepared baking pan.

  • Spread roughly chopped pecans evenly on top of the caramel and set aside.

• Prepare the Cinnamon Sugar Filling

  • In a medium bowl, whisk together brown sugar, cinnamon and nutmeg.

  • Cover and set aside until the dough is ready to roll.

• Assemble the Cinnamon Rolls

  • Melt the butter in the microwave.

  • Once the dough has doubled in size, transfer it to a lightly floured surface and roll it out into a 12x18-inch rectangle, about ¼ to ½ inch thick.

  • Brush the melted butter evenly over the dough, then sprinkle the cinnamon sugar filling evenly on top.

  • Take the cookie dough and spread it over the cinnamon sugar layer, pressing gently to create an even layer.

  • Carefully roll the dough into a tight log, starting from the top. Slice into 1-inch rolls and arrange them in the prepared baking pan.

  • Cover with plastic wrap and let rise for 30 to 45 minutes in a warm place.

• Bake the Cinnamon Rolls

  • Preheat the oven to 350°F (175°C).

  • Cover the cinnamon rolls with a buttered piece of foil and bake for 23 minutes. Remove the foil and bake uncovered for an additional 5 to 6 minutes.

  • Allow the rolls to cool slightly before icing.

• Finish & Serve

  • Let the cinnamon rolls cool for 10 to 15 minutes, then place a plate or small cutting board ontop of the rolls. Gently but firmly turn the rolls so the bottom of the pan is facing up. Remove the pan and parchment paper.

  • Serve warm and enjoy!