These Sticky Buns with Pecans are the kind of cozy, caramel-coated bake that instantly fills your kitchen with a warm, buttery aroma. They start with simple frozen rolls but transform into something irresistibly gooey and golden as they rise and bubble in their homemade caramel sauce.
Table of Contents
What are Sticky Buns with Pecans?
A batch of sticky buns with pecans is a pull-apart pan of soft, fluffy rolls that bake in a buttery caramel sauce until every edge turns glossy and rich. As the caramel melts, it flows around each roll, creating pockets of sweetness that settle into every fold. The pecans soften slightly as they bake, picking up toasted fragrance that adds amazing depth to each bite!
Unlike cinnamon rolls that rely on a swirl of filling inside the dough, pecan sticky buns build their flavor from the bottom up. The caramel mixture becomes the base, the coating, and the final glossy finish once the pan is inverted. It’s a low-effort recipe that feels bake-shop worthy, especially when served warm and still dripping with sauce!
Ingredients You Need
- Frozen Dinner Rolls – We love using these because the frozen dough rises beautifully and creates soft, pillowy layers without any mixing or kneading. It gives you bakery-style results with almost no work.
- Chopped Pecans – These add a warm, nutty flavor that deepens as they toast in the oven.
- Unsalted Butter – This is the base of our rich caramel sauce– it helps create that silky finish sticky buns are known for.
- Brown Sugar – Brown sugar melts smoothly into the butter and cream, creating a thick sauce that clings beautifully to every roll.
- Heavy Cream – This ingredient makes the caramel extra smooth and velvety.
- Cinnamon – This spice adds a warm flavor that blends beautifully with the caramel and pecans. A small amount makes the whole batch smell amazing!
- Salt – Just a pinch of salt balances the sweetness and brings out the nuttiness of the toasted pecans.
How to Make Sticky Buns with Pecans
- Arrange the rolls. Set the frozen rolls into a greased pan with a bit of space between them so they have room to rise. Positioning them evenly helps them bake into a uniform pull-apart loaf.
- Combine caramel ingredients. Warm the butter, brown sugar, cream, cinnamon, and salt on the stovetop until everything blends into a smooth, glossy sauce. Stir gently so the sugar melts evenly and the caramel turns silky. Then, fold in the pecans.
- Transfer the caramel. Drizzle the warm sauce over the rolls, making sure each one gets a generous coating. Stretch plastic wrap that’s been sprayed with non-stick spray over the top of the pan
- Let them rise. Allow the rolls to slowly puff up until they’re soft and doubled in size. A warm corner of your kitchen works perfectly, or you can let them rise overnight in the refrigerator.
- Bake the buns. Place the pan in the oven and bake until the rolls turn golden and the caramel bubbles around the edges. The centers should feel set and tender.
- Plate and serve. Let the pan rest briefly, then flip it onto a serving platter while still warm so the caramel cascades over the top. Lift the pan carefully to preserve the glossy, sticky finish. Serve immediately.
Variations
- Orange Zest – Fresh citrus brightens the caramel and adds a fragrant twist that pairs perfectly with pecans.
- Walnuts – Walnuts offer a slightly earthier flavor and hold their texture well under caramel. This is a great option if you prefer a less-sweet nut.
- Sea Salt – A light sprinkle of flaky salt adds contrast and makes the caramel flavor pop.
- Chocolate Chips – Add any variety of chocolate chips to the buns for more rich, sweet flavor.
- Dried Cranberries – The tart pops of fruit balance the warm caramel and buttery dough.
- Shredded Coconut – Coconut toasts as the buns bake and adds a sweet, nutty aroma.
- Pumpkin Spice – Pumpkin spice makes the whole batch feel extra cozy and seasonal!
Can I Store Leftovers?
Leftovers absorb caramel as they sit, which makes them softer but still delicious. They’re best enjoyed within a day or two for the best texture.
Store them in an airtight container in the refrigerator for 3-4 days.
Freeze the buns tightly wrapped to preserve their flavor and caramel coating. They can be frozen for up to 2 months and reheated in the oven or the microwave.
Common Questions about Sticky Buns with Pecans
Sticky buns bake in caramel and turn glossy when inverted, while cinnamon rolls have a swirl of filling and are typically frosted instead of drizzled with caramel.
Yes, you can assemble the dish and let it rise overnight in the fridge. Then just bake them fresh in the morning!
Yes! You can skip the nuts entirely or replace them with seeds or dried fruit for a different texture.
Cover them loosely while cooling so the steam keeps the dough tender. Storing them in an airtight container also helps retain moisture.
More Handheld Sweet Recipes
Whether you’re looking for a sweet start to the day or a delicious way to end it, these easy recipes will do the trick!
Easy Cinnamon Rolls with Caramel and Chocolate Chips
Strawberry Cheesecake French Toast Buns
Sticky Buns with Pecans
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Ingredients
- 20 frozen rolls (Rhodes or similar) still frozen
- 1 cup chopped pecans
- ½ cup 1 stick unsalted butter
- ¾ cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Grease a 9×13-inch baking dish (or bundt pan if you want a round pull-apart loaf).
- Arrange rolls: Place the frozen rolls evenly in the pan.20 frozen rolls (Rhodes or similar)
- Make the caramel mixture: In a small saucepan, melt butter with brown sugar, cream, cinnamon, heavy cream, and salt over medium heat.½ cup 1 stick unsalted butter, ¾ cup packed brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon, ¼ teaspoon salt
- Stir until smooth and slightly thickened (about 3–4 minutes). Then, fold in the pecans.1 cup chopped pecans
- Pour and cover: Pour the warm caramel mixture evenly over the frozen rolls.
- Cover loosely with plastic wrap that’s been sprayed with nonstick spray.
- Rise: Let rise in a warm place for about 3-4 hours, or overnight in the fridge, until rolls double in size.
- Bake: Preheat oven to 350°F. Bake uncovered for 25–30 minutes, or until golden brown and cooked through in the center.
- Invert and serve: Let rest for 5 minutes, then carefully invert onto a serving platter while still warm so the caramel drips down.
Notes
- Optional: Sprinkle dry pudding mix over the rolls before pouring the caramel mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
