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 (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

Nothing quite beats the warm, gooey embrace of a homemade sticky bun fresh from the oven. This Pecan Praline Sticky Buns Recipe isn’t just any breakfast treat—it’s a celebration of rich, buttery dough layered with cinnamon sugar and crowned with a decadent pecan praline glaze that makes every bite heavenly.

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

When I first tried making this Pecan Praline Sticky Buns Recipe, I realized it wasn’t just a sweet treat—it’s an experience. The perfect balance of crunchy pecans, creamy praline, and the soft, tender dough makes this recipe an instant favorite for special weekends or holiday mornings.

Decadent but approachable: The pecan praline sauce is rich and indulgent, but the recipe steps are straightforward enough for even beginners.
Perfect cinnamon-sugar filling: It’s just the right blend—spicy warmth without being overpowering, which makes every bite satisfying.
Hands-on and customizable: You can tweak the sweetness or nuts to match your taste, making it a versatile dessert or breakfast option.
Share-worthy result: These buns always impress guests, so they’re perfect for brunches or cozy gatherings with friends and family.

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

Each ingredient in this Pecan Praline Sticky Buns Recipe was chosen to create that perfect balance of texture, flavor, and richness. Using quality items makes all the difference in the final product, so here's a quick guide to why each one matters and some tips when shopping.

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: It adds richness without extra salt—control your seasoning precisely and get that lovely tender crumb.
Light or dark brown sugar: Gives a deep caramel flavor that pairs beautifully with the pecans and cinnamon.
Dark corn syrup: Helps to create that sticky, glossy texture in the praline topping.
Vanilla bean paste or vanilla extract: Adds aromatic depth—the bean paste gives those little flecks of vanilla that always look so pretty.
Kosher salt: Balances the sweetness and enhances the overall flavors.
Heavy whipping cream: Makes the praline sauce indulgently creamy and smooth.
Pecan pieces: The star crunch—fresh toasted pecans bring buttery nuttiness that contrasts with the sticky sauce.
Active dry or instant yeast: Essential for that perfect rise and airy dough.
Granulated sugar: Feeds the yeast and lightly sweetens the dough.
Whole milk (or 2%): Adds richness and tenderness to the dough.
Large egg: Binds and enriches the dough for a soft, moist texture.
All-purpose flour: Provides structure—you’ll want enough gluten to give those buns a satisfying chew.
Ground cinnamon: The warm spice for the filling that makes it memorable.
Butter (softened for filling): Makes rolling the cinnamon sugar stick beautifully, while enriching the custard-like filling inside the dough.

📝

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

I love how this Pecan Praline Sticky Buns Recipe lets you make it totally your own. Whether you swap pecans for walnuts, add a pinch of nutmeg to the filling, or drizzle extra sauce on top, each tweak adds your personality to the mix.

Nut swap: I often use walnuts for a slightly different texture and earthiness, especially when pecans are out of season.
Reduce sugar: If you prefer less sweet treats, dial back the sugar in the filling or use a lighter hand on the topping—you’ll still get all the flavor.
Add mix-ins: Sometimes I sprinkle in a few mini chocolate chips or even a pinch of cardamom for a unique spin that guests always ask about.
Dairy-free option: Substitute the butter and cream with coconut oil and coconut cream to make it vegan-friendly but still rich.

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

Step 1: Create Your Luscious Pecan Praline Topping

Start by melting together the butter, brown sugar, corn syrup, vanilla, salt, and heavy cream in a small saucepan over medium heat. Stir patiently and watch the magic happen as it thickens and turns glossy, coating your spoon beautifully after about 7–10 minutes. I always remind myself patience here really pays off—don’t rush, but keep those gentle stirs going so it doesn't scorch. Stir in your pecan pieces once it’s finished, then spread the sauce evenly into your baking pan. This is where your buns will soak up all that rich caramel goodness later, so take your time spreading it evenly!

Step 2: Prepare the Soft and Buttery Dough

Warm your milk to about 110°F—just like I do by zapping it in the microwave for about 45-50 seconds. Sprinkle the yeast and sugar over the warm milk and give it 7-10 minutes to bubble up, signaling that the yeast is waking up. If you're using instant yeast, you can skip the resting part and jump right in. Add melted butter, egg, flour, and salt, then knead either with a stand mixer dough hook for 6-8 minutes or by hand about 10 minutes. The goal here is a smooth, elastic dough. Think bounce-back—that's your cue it's ready for the first rise.

Step 3: Roll Out and Fill Your Dough

After your dough doubles in size, punch it down gently and roll it out to a 10x12 inch rectangle. Spread softened butter evenly across the surface, leaving just a smidge of border. Sprinkle on the brown sugar, then cinnamon, and give it a little pat to settle everything in. Trust me, this filling smells incredible—it's like the anticipation builds with every sprinkle and swipe.

Step 4: Roll, Slice, and Arrange

Roll your dough tightly from the long side, seam side down, to hold those layers in place. Pinch the edges to seal and trim the ends if they're uneven. Slice carefully into nine even pieces—here’s a pro-tip: use dental floss for crumbs-free cuts! Place each slice atop the praline sauce in your pan, pressing down to touch the glaze but not squashing the rolls flat. Cover and let these beauties rise for another 1-2 hours. Your kitchen will start smelling amazing, so sneak a peek if you want!

Step 5: Bake and Flip for the Perfect Finish

Bake your buns at 350°F for 30-35 minutes until golden brown. Once out of the oven, the fun part comes—flip the entire pan upside down onto a plate to reveal the sticky, nutty top. Be careful—the topping is extremely hot, so wait about 10-15 minutes for it to cool slightly before digging in. This part always feels like a mini celebration for me!

Top Tip

Making these Pecan Praline Sticky Buns felt like an art form the first few times—here’s what I learned to make your life easier and the buns even better.

Yeast activation matters: If using active dry yeast, always let it bloom in warm milk and sugar until bubbly; skipping this can mean flat dough.
Don’t rush the rises: Letting your dough fully double in size (twice!) means lighter, fluffier buns rather than dense ones.
Use dental floss for cutting: It makes those slices neater and cleaner than using a knife, especially for sticky dough.
Invert immediately after baking: This keeps the praline topping from sticking too much to the pan and helps distribute the sauce evenly.

How to Serve Pecan Praline Sticky Buns Recipe

Pecan Praline Sticky Buns - Serving Suggestion

Garnishes

I usually keep it simple here—the sticky buns are a showstopper on their own. But a light dusting of powdered sugar or a tiny sprinkle of flaky sea salt can add a surprising pop. Sometimes, for a fancier brunch, I whisk up a quick cream cheese glaze to drizzle over the top. It adds a tangy counterpoint that balances the sweetness perfectly.

Side Dishes

Pair them with fresh fruit or a lightly brewed coffee for breakfast, or serve alongside a hot bowl of chili or soup for an unexpected savory-sweet combo. I've even brought these to brunch potlucks where they pair wonderfully with scrambled eggs and crispy bacon for a crowd-pleasing spread.

Creative Ways to Present

For holidays, I arrange these sticky buns in a circular pan and garnish the center with candied pecans or edible flowers—turning them into a centerpiece. Another favorite: individual ramekins for single servings, perfect for gifting or a fancy brunch line-up.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover sticky buns covered tightly with plastic wrap at room temperature for up to 2 days. If your kitchen is warm, the fridge is fine—but let them come to room temp or rewarm before serving for best texture.

Freezing

I’ve frozen the baked buns successfully by wrapping them tightly in plastic wrap and foil, then thawing overnight in the fridge. When warmed the next day in a low oven, they’re almost as fresh as day one, which is a real lifesaver for busy mornings.

Reheating

Reheat buns in a 300°F oven for 10-15 minutes, tented loosely with foil to prevent burning. Microwaving is tempting but tends to make them soggy, so oven warming keeps the outside pleasantly sticky and the inside soft and warm.

Frequently Asked Questions:

Can I make the pecan praline topping ahead of time?

Absolutely! The pecan praline topping can be made up to 3 days in advance and stored in the fridge in an airtight container. Just warm it gently on the stove before pouring it into your baking pan.

What’s the best way to get soft, fluffy dough?

Make sure to let your dough rise in a warm, draft-free spot until it doubles in size both times—before and after shaping. Kneading just enough to develop gluten without overdoing it also helps keep the buns tender and soft.

Can I substitute nuts in this recipe?

Yes! While pecans are traditional here, walnuts or even toasted hazelnuts work well. Just make sure they’re roughly the same size to ensure even coating in the praline sauce and consistent texture.

How do I prevent the buns from sticking to the pan?

Using your pecan praline topping generously and evenly coating the pan helps. Also, immediately inverting the buns after baking prevents the sticky topping from hardening onto the pan and makes for easy removal and beautiful presentation.

Final Thoughts

For me, this Pecan Praline Sticky Buns Recipe feels like a warm hug from the kitchen—rich, comforting, and a little bit indulgent. Making these buns from scratch is totally worth the effort, especially when you bite into a sticky, nut-studded swirl that melts in your mouth. I hope you find the same joy in baking and sharing them as I do. Honestly, there’s nothing quite like that moment when fresh-baked sticky buns fill your home with irresistible aroma and bring smiles all around your table.