Go Back

Pecan Pie Sticky Buns

Amazing pecan pie sticky buns that can be made the night before.

Author Emma Chapman


For the dough:

  • ½ cup butter
  • 1 cup milk
  • ¼ cup granulated sugar
  • 1 tablespoon active dry yeast
  • 1 ½ teaspoon salt
  • 1 egg + 1 egg yolk
  • 3 ½ cups all-purpose flour

For the filling:

  • 2 tablespoons butter melted
  • ¼ teaspoon granulated sugar
  • 2 teaspoon cinnamon

For the topping:

  • ½ cup butter
  • ¾ cup brown sugar
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  • 6 ounces chopped pecans


  1. In a small pot, melt the butter. Over low heat, stir in the milk and sugar until just warmed and the sugar has dissolved. Remove from heat. Stir in the yeast and allow this to sit and bubble for 8-10 minutes. In a large bowl, stir together the flour and salt. When the yeast is ready, stir it in along with the egg and yolk until a dough begins to form. Turn the dough out onto a floured surface and knead for 4-5 minutes. Place in a lightly oiled bowl, cover and allow to rise for 2 hours.

  2. In a pot, melt together the butter, sugar and corn syrup until the sugar has dissolved. Remove from heat and stir in the vanilla and pecans. Pour the batter into a baking dish.

  3. Roll out the dough on a lightly floured surface into a large square. For the inside, brush the melted butter and sprinkle in 1/4 cup sugar mixed with 2 teaspoons cinnamon. Roll up and slice into cinnamon rolls. Place the rolls in the prepared pan (with the topping in the bottom). Cover well and refrigerate immediately (overnight).

  4. Bake at 350°F for 35-40 minutes until golden brown. Allow to cool for 5-10 minutes. Remove from the oven and CAREFULLY flip the rolls out of the pan, revealing the pecan glaze on top. The best is if you can lay a cutting board or serving dish over the pan and flip it all together.