Caramel Pecan Cinnamon Sticky Buns

Roll with it — these sticky buns are the ultimate weekend mood lifter…

If your kitchen has been craving something roll-model worthy, these Caramel Pecan Cinnamon Sticky Buns are ready to rise to the occasion. Picture this: pillowy-soft dough enriched with a touch of cornmeal for old-fashioned charm, a gooey brown-sugar caramel topping that makes its own sauce, and a crown of toasty pecans that crunch just enough to keep things interesting.

They’re the kind of cozy bake that feels like a warm hug on a chilly morning — the buns your grandma would proudly serve at Sunday brunch, the ones your friends will beg you to bring to holiday gatherings, and the treat that makes your kitchen smell like pure nostalgia. Whether you’re searching for homemade sticky buns with caramel topping, pecan cinnamon rolls for brunch, or just a sweet lift on a fall morning, this recipe rises beautifully to every occasion.

Why You’ll Love This Recipe

• Extra-soft dough thanks to a warm cornmeal base.
• Gooey caramel topping forms right in the pan — no extra step needed.
• Makes two full pans (24 buns!) — perfect for sharing or freezing.
• Pantry-friendly ingredients (butter or margarine, light or dark brown sugar).
• Ideal for holidays, cozy fall mornings, or festive brunch spreads.
• Naturally pairs with other warm treats like my Warm Autumn Fruit Compote or Slow-Cooked Hot Chocolate.

Ingredients

For the Dough

• 2 cups milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup butter or margarine
• 1/3 cup cornmeal
• 2 teaspoons salt
• 7 to 7 1/2 cups all-purpose flour, divided
• 2 (1/4-oz) packets active dry yeast (4 1/2 teaspoons total)
• 2 eggs

For the Topping

• 2 cups packed brown sugar (light or dark)
• 1/2 cup butter or margarine
• 1/2 cup milk
• 1/2 to 1 cup chopped pecans

For the Filling

• 1/4 cup butter or margarine
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Directions

1. Warm the wet ingredients.In a medium saucepan, combine the milk, water, sugar, butter, cornmeal, and salt. Bring the mixture to a gentle boil while stirring so the cornmeal doesn’t settle. Once it thickens slightly, remove from heat and allow it to cool to 120–130°F.
2. Activate the dough base.In a large mixing bowl, whisk together 2 cups of flour and the yeast. Pour in the warm cornmeal mixture and beat on low speed until the batter looks smooth and cohesive, about 1 minute.
3. Add eggs & build dough.Mix in the eggs along with 1 more cup of flour. Continue mixing for 1 minute, then add enough of the remaining flour to create a soft, slightly tacky dough.
4. Knead until smooth.Turn the dough onto a floured surface and knead until it becomes stretchy and satin-smooth, about 6–8 minutes.

   A properly kneaded dough will bounce back when you gently press it and will feel soft, supple, and slightly warm in your hands.

5. First rise.Transfer the dough to a greased bowl, turning once to coat the top. Cover and let it rise in a warm, draft-free spot until it has doubled in size — about 1 hour.
6. Prepare the topping.In a saucepan, combine the brown sugar, butter, and milk. Bring just to a boil, stirring occasionally. Pour this caramel mixture into two greased 13×9-inch baking pans, then sprinkle pecans over the top. Set aside.
7. Shape the rolls.Punch down the risen dough and divide it into two equal pieces. Roll each portion into a 12×15-inch rectangle. Spread each with butter.
8. Add the filling.Mix the sugar and cinnamon together and sprinkle evenly over both rectangles.
9. Roll & slice.Starting from the long edge, roll each rectangle into a tight log. Pinch the seam closed and tuck the ends under. Cut each log into 12 slices.
10. Second rise.Arrange 12 slices in each prepared pan, cut-side down. Let them rise in a warm place until they appear puffy and nearly doubled — about 30 minutes.
11. Bake.Bake at 375°F for 20–25 minutes, or until the buns are golden brown and the caramel is bubbling around the edges.
12. Invert & serve.Let the pans cool for 1 minute, then invert onto serving platters so the caramel topping drapes over the buns. Serve warm.

Expert Tips

• Cool the cornmeal mixture to 120–130°F so the yeast thrives.
• Add flour gradually — humidity affects absorption; stop when the dough is soft but not stiff.
• Freeze unbaked rolls on a tray, then store in a freezer bag; thaw, let rise, and bake when ready.
• Use dark brown sugar for a deeper molasses flavor.

Variations & Creative Twists

• Orange-Cinnamon Sticky Buns: Add 1 tbsp orange zest to the filling.
• Maple-Pecan Version: Replace 1/4 cup of the milk in the topping with maple syrup.
• Extra-Gooey: Double the topping mixture.
• Nut-Free: Skip the pecans — the caramel still shines.

Serving Suggestions

Pair with cozy sides like:

• Slow-Cooker Hot Chocolate
• Easy Homemade Apple Butter
• Warm Autumn Fruit Compote

Or serve alongside savory brunch favorites like quiche, bacon, or fresh fruit.

FAQs

How many teaspoons are in two packets of yeast? 4 1/2 teaspoons.

Can I use margarine instead of butter? Yes — either works.

What if I only have dark brown sugar? Use it for richer caramel flavor.

Can these rise overnight? Yes. Shape and slice, refrigerate, then bring to room temperature and allow to rise before baking.

Final Thoughts

These Caramel Pecan Cinnamon Sticky Buns deliver everything you crave in a nostalgic bake — soft dough, gooey caramel, warm spice, and nutty crunch. With their old-fashioned cornmeal base and irresistible sticky topping, they’re the kind of recipe you will bookmark, bake, and brag about.

Continue to Content

Yield: 24 buns (2 pans of 12)

Caramel Pecan Cinnamon Sticky Buns

Prep Time: 35 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Roll with it — these Caramel Pecan Cinnamon Sticky Buns are pillowy-soft, with a gooey caramel topping, toasty pecans, and a touch of cornmeal for old-fashioned charm. Perfect for cozy fall mornings, festive brunches, or holiday gatherings, this recipe pairs beautifully with other warm treats like Warm Autumn Fruit Compote or Slow-Cooked Hot Chocolate.

Print

Ingredients

For the Dough

• 2 cups milk
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup butter or margarine
• 1/3 cup cornmeal
• 2 teaspoons salt
• 7 to 7 1/2 cups all-purpose flour, divided
• 2 (1/4-oz) packets active dry yeast (4 1/2 teaspoons total)
• 2 eggs

For the Topping

• 2 cups packed brown sugar (light or dark)
• 1/2 cup butter or margarine
• 1/2 cup milk
• 1/2 to 1 cup chopped pecans

For the Filling

• 1/4 cup butter or margarine
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Instructions

1. Warm the wet ingredients. Combine milk, water, sugar, butter, cornmeal, and salt in a saucepan. Stir and bring to a gentle boil. Cool to 120–130°F.
2. Activate the dough base. In a large bowl, whisk 2 cups flour and yeast. Pour in the warm cornmeal mixture and beat on low until smooth, ~1 minute.
3. Add eggs & build dough. Mix in eggs and 1 cup flour. Continue mixing, then add remaining flour until soft, slightly tacky dough forms.
4. Knead dough. Knead on floured surface 6–8 minutes until smooth and elastic.
5. First rise. Transfer to a greased bowl, cover, and let rise ~1 hour until doubled.
6. Prepare the topping. In a saucepan, combine brown sugar, butter, and milk. Bring to a boil. Pour into greased 13×9-inch pans and sprinkle pecans on top.
7. Shape the rolls. Punch down dough, divide in half, roll into 12×15-inch rectangles, and spread butter.
8. Add filling. Mix sugar and cinnamon; sprinkle over rectangles.
9. Roll & slice. Roll each rectangle tightly, pinch seams, tuck ends, and cut into 12 slices each.
10. Second rise. Place slices cut-side down in prepared pans; let rise ~30 minutes.
11. Bake. 375°F for 20–25 minutes until golden and caramel is bubbling.
12. Invert & serve. Cool 1 minute, then invert onto serving platters. Serve warm.

Notes

Expert Tips:

• Cool cornmeal mixture to 120–130°F for optimal yeast activity.
• Add flour gradually — humidity affects absorption.
• Freeze unbaked rolls for future use; thaw, rise, and bake.
• Use dark brown sugar for richer caramel flavor.

Variations & Creative Twists:

• Orange-Cinnamon: Add 1 tbsp orange zest to filling.
• Maple-Pecan: Replace 1/4 cup milk in topping with maple syrup.
• Extra-Gooey: Double the topping.
• Nut-Free: Skip pecans; caramel still shines.

Serving Suggestions:

Pair with cozy sides like Slow-Cooker Hot Chocolate, Easy Homemade Apple Butter, or Warm Autumn Fruit Compote.

Also delicious with brunch favorites like green chile quiche, bacon, or fresh fruit.

FAQs:

• How many teaspoons are in two packets of yeast? 4 1/2 teaspoons.
• Can I use margarine instead of butter? Yes, either works.
• What if I only have dark brown sugar? Use it for richer caramel flavor.
• Can these rise overnight? Yes. Shape, slice, refrigerate, then bring to room temperature and let rise before baking.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 397Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 6gCholesterol: 46mgSodium: 292mgCarbohydrates: 64gFiber: 2gSugar: 31gProtein: 6g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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