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 cups 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 cups 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

Warm, gooey, and packed with nutty sweetness, this Pecan Praline Sticky Buns Recipe is exactly what mornings were made for. There’s something irresistibly cozy about biting into soft dough drenched in a rich, buttery pecan praline sauce that makes it worth every minute of effort.

The image shows a white plate holding several round sticky buns covered in a thick, glossy caramel sauce. Each bun has a topping layer full of chopped pecans that are rich brown, creating a rough and crunchy texture on top. The buns underneath are golden yellow and soft-looking, partly soaked by the caramel sauce that drips slightly onto the plate. The plate sits on a white marbled surface, with some extra pecan pieces and sauce spots around its edge. The photo is focused closely on the sticky buns, highlighting the shiny caramel and nutty textures, with a blurred background. 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

This pecan praline sticky buns recipe has quickly become a weekend favorite in my house — there’s just something magical about how the sticky-sweet topping blends into the fluffy dough. Plus, the pecans add the perfect crunch that balances all that melt-in-your-mouth sweetness.

Decadently Gooey: The homemade pecan praline sauce is luscious and truly sticky, giving these buns that show-stopping finish.
Soft & Fluffy Dough: The dough is tender yet sturdy enough to hold that caramelized topping without getting soggy.
Impressive but Doable: It looks fancy, but the steps are straightforward — a perfect project whether you're a baking newbie or a seasoned pro.
Perfect for Sharing: These buns impress guests and family alike, making your kitchen smell like a bakery on a lazy Sunday morning.

The image shows several pieces of sticky cinnamon rolls covered with a thick, rich caramel sauce and a generous layer of chopped pecans. The cinnamon rolls are golden brown and fluffy inside, with one piece bitten to show the soft, airy texture. The caramel sauce is glossy and coats the rolls fully, with clusters of crunchy pecans spread unevenly on top. The rolls sit on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is chosen to bring out the signature flavors and textures in the Pecan Praline Sticky Buns Recipe. From the rich butter to the warm brown sugar and crunchy pecans, these components play like a perfectly tuned orchestra.

Flat lay of whole uncracked brown egg, a small mound of light brown granulated sugar, a small mound of dark brown packed sugar, a small white ceramic bowl of melted golden butter, a small white ceramic bowl of heavy cream, a small white ceramic bowl of dark amber corn syrup, a small white ceramic bowl of vanilla bean paste, a small handful of fresh pecan halves and pieces, a small heap of all-purpose flour, a small heap of ground cinnamon powder, and a small pinch of kosher salt crystals, all arranged in perfect symmetry and fresh natural appearance 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: Using unsalted butter lets you control the saltiness in both dough and topping perfectly.
Brown Sugar (light or dark): This adds deep molasses flavor and moisture, essential for that sticky texture.
Dark Corn Syrup: Helps give the praline that classic stretch and glossy finish—but if unavailable, a touch of honey works too.
Vanilla Bean Paste or Extract: The vanilla adds warmth and rounds out the caramel notes beautifully.
Kosher Salt: A little salt heightens flavor and balances the sweetness.
Heavy Whipping Cream: This makes the praline sauce luxuriously rich and creamy.
Pecan Pieces: Toasted nuts add crunch and a nutty complexity that’s absolutely essential here.
Active Dry or Instant Yeast: For the soft, airy buns, good yeast is key to a reliable rise.
Granulated Sugar: Feeds the yeast and adds just a touch of sweetness to the dough.
Whole Milk: Enriches the dough, making it tender and moist.
Egg: Adds structure and tenderness to the dough.
All-Purpose Flour: The backbone of the dough, giving it just the right chewiness.
Cinnamon: Spiced warmth in the filling that pairs perfectly with the sweet praline topping.

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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

While the classic pecan praline sticky buns are fantastic as is, I love mixing up the filling or topping sometimes to keep things interesting. Don't be afraid to put your own spin on it — baking is all about making it yours!

Variation: I sometimes swap the pecans for walnuts or add a few chocolate chips into the filling for an extra indulgence — both are a hit in my house.
Dietary tweak: For dairy-free, try using vegan butter and coconut cream instead of heavy cream; results are surprisingly close.
Spice it up: Adding a pinch of nutmeg or cardamom to the cinnamon filling can add an unexpected hint of warmth.

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

Step 1: Crafting the luscious pecan praline topping

First things first, the star of the show — the pecan praline sauce. I melt butter with brown sugar, corn syrup, vanilla, salt, and heavy cream over medium heat, stirring gently until it thickens and coats the back of a spoon. This usually takes about 7 to 10 minutes, so patience is key here — rushing this can lead to a sauce that’s too thin. Once the sauce is thick enough, folding in pecans right away ensures every bite gets that irresistible crunch. If you’re prepping ahead, pop this into an airtight container and refrigerate; just remember to gently rewarm it before the next step to bring that sticky magic back to life.

Step 2: Bringing the dough to life

Warming your milk to about 110°F is crucial to activate the yeast without killing it – I use the microwave for quick precision, heating it for about 45-50 seconds. Sprinkle yeast and sugar over the milk, give it time to bubble and wake up (about 7-10 minutes for active dry yeast), and you’ll smell that yeasty, sweet aroma filling your kitchen. From there, it’s a simple addition of melted butter, egg, flour, and salt, followed by a good knead until your dough becomes silky smooth — about 6-8 minutes in a stand mixer or 10 by hand. Plopping the dough into a greased bowl and tucking it under a warm towel is like giving it a spa day; let it rise until doubled, 1-2 hours depending on your kitchen’s temp.

Step 3: Rolling, filling, and forming the buns

Once your dough is puffed up and ready, punch it down gently and roll it out into a neat rectangle. I spread the softened butter across the dough first—it’s a bit messy but so worth it—then layer on the brown sugar and cinnamon for that classic cinnamon roll vibe. After a gentle pat to make sure the sugar sticks, roll it up like a little gift, pinch the edges so your filling doesn’t escape, and slice into 9 perfect rounds. Cutting with dental floss is a great trick I learned — it gives a cleaner cut without squishing the dough. Placing these right into the pan over your pecan praline sauce means once they bake, the buns soak up all that sticky goodness from beneath.

Step 4: The final rise and bake

Cover the pan and let the buns rise for another 1-2 hours until they're puffed and inviting. This second rise makes all the difference—don’t rush it! Once they’ve fluffed up, bake at 350°F for 30-35 minutes until the tops are golden brown and the room smells like heaven. The best part? Flipping the pan immediately out onto a platter so that the gooey pecan praline sauce pools on top, coating each bun in sticky, sweet glory. Give it 10-15 minutes to cool slightly but not too long—you want the topping warm and sticky, not molten lava-hot. Then dig in!

Top Tip

I've made these sticky buns dozens of times, and a few small tweaks really help nail the perfect texture and flavor every time. Here are my best tips to keep you on track and avoid common pitfalls.

Use room temperature ingredients: It helps your dough come together smoothly and ensures even rising.
Don't rush the rises: Both rises are crucial—impatiently baking too soon leads to dense buns.
Roll gently but firmly: Overstretching the dough can tear the filling, but rolling too tight makes buns tough.
Flip the pan immediately after baking: This is what makes the sticky buns truly sticky and gorgeous—don't skip it!

How to Serve Pecan Praline Sticky Buns Recipe

Pecan Praline Sticky Buns - Serving Suggestion

Garnishes

I usually keep garnishes simple here because the buns are already pretty rich. A light dusting of powdered sugar adds just a touch of elegance, or a few whole toasted pecans sprinkled on top for visual and textural contrast. Sometimes I drizzle a little extra warm cream or a mild caramel sauce just before serving — it amps up the gooey factor!

Side Dishes

These sticky buns pair wonderfully with fresh fruit—berries or sliced apples brighten the plate and balance the sweetness. For beverages, I’m all about a big cup of rich coffee or chai tea. But you can’t go wrong with fresh milk or even a breakfast mimosa for a special weekend brunch treat!

Creative Ways to Present

For holiday brunches, I like arranging the buns on a round cake stand making a “flower” shape, so each is easy to grab but looks stunning. Tying little ribbons around individual buns (or serving on mini plates) makes it feel extra festive for guests. And if you’re feeling fancy, a scoop of vanilla ice cream on the side turns this breakfast into dessert!

Make Ahead and Storage

Storing Leftovers

Leftover pecan praline sticky buns keep best in an airtight container at room temperature for up to two days. The topping can get a bit sticky and gooey as it sits, which I personally love, but you might want to use parchment between layers to avoid clumping.

Freezing

I’ve frozen the unbaked rolls after the second rise by wrapping the pan tightly in plastic wrap and foil. When ready to bake, just thaw overnight in the fridge and bake as usual. You can also freeze baked buns — individually wrapped — and thaw them gently to enjoy later without losing that soft texture.

Reheating

To reheat, pop a bun in the microwave for about 15-20 seconds or warm it in a 300°F oven for 5-7 minutes, tented with foil to prevent drying out. This brings back the melty, sticky texture that makes these buns so addictive.

Frequently Asked Questions:

Can I make the pecan praline sauce ahead of time?

Absolutely! You can make the pecan praline sauce up to a week in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stove before pouring it into your baking dish.

What if I don’t have dark corn syrup?

If you don’t have dark corn syrup on hand, you can substitute with an equal amount of honey or maple syrup. The flavor will be slightly different but still deliciously sticky and sweet.

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be used and it’s actually more convenient because you don’t have to proof it. Just add it directly to your dry ingredients and proceed with the recipe.

How can I tell when the sticky buns are done baking?

Look for golden brown tops and a firm but soft feel when gently pressed. Also, the buns will have risen nicely and the aroma will be rich and caramelized. Baking time is usually 30-35 minutes at 350°F.

Final Thoughts

This Pecan Praline Sticky Buns Recipe feels like a warm hug from the inside out. I keep making them because not only do they taste heavenly, but the process is a little joyful ritual I look forward to each time. I hope once you try these, they become your go-to weekend treat or special occasion showstopper. Trust me, anyone you share them with will ask for seconds (and maybe the recipe!).