If you’ve been craving something warm, gooey, and dripping in sweet, nutty goodness, these Brown Sugar Pecan Sticky Buns (Ms. Apronista Style) are calling your name—probably louder than your alarm clock. Made with a pillowy soft browned butter dough, a cinnamon-sugar swirl, and a sticky glaze that’s swimming with toasted pecans, this recipe takes your classic sticky bun and gives it a cozy, homemade upgrade. I wanted to create something rich and indulgent, but still easy enough to make on a slow Sunday morning (or a random Tuesday night—we don’t judge here). Whether you’re baking for brunch, holidays, or just because your soul needs carbs and comfort, these buns deliver. Get ready to flip that pan and watch all that brown sugar magic cascade over golden swirls of love. Welcome to sticky bun heaven, Ms. Apronista style. 💛
These sticky buns are soft, rich, and irresistibly gooey—the kind of bake that feels like a warm hug from the inside out. The dough is made with browned butter, which adds a nutty depth that makes every bite feel special, even before it meets the sticky glaze. Inside, you’ve got a generous swirl of cinnamon sugar and toasted pecans that melt into the rolls as they bake. But the real magic happens when you flip the pan and reveal the glossy brown sugar glaze—loaded with caramelized pecans, golden and glistening. The texture is dreamy: soft and fluffy on the inside, sticky and sweet on the outside, with that perfect crunch from the nuts. Whether you’re baking for a weekend breakfast, a holiday brunch, or just to impress someone with your baked goods wizardry, these sticky buns are a total showstopper—and they taste even better than they look.
Ingredients for Sticky Buns with Pecans
(With Ms. Apronista Notes to Sweeten the Deal)
For the Dough:
- ¾ cup whole milk, warm (110°F) – Helps activate the yeast and gives the dough a soft, rich texture. Whole milk brings more fat and flavor than water.
- 2 ¼ teaspoons active dry yeast – The magic behind the fluff! Yeast helps the buns rise into pillowy perfection.
- ¼ cup granulated sugar – Feeds the yeast and adds subtle sweetness to the dough itself.
- 1 tablespoon maple syrup (optional) – Adds a cozy, earthy note that pairs beautifully with pecans and cinnamon.
- ¼ cup browned butter, cooled – Gives the dough a nutty, caramel flavor that’s richer than regular melted butter. A small detail, big flavor impact!
- 1 large egg – Adds richness, structure, and helps bind the dough together.
- 1 teaspoon salt – Balances the sweetness and strengthens the gluten structure in the dough.
- 3 ½ cups all-purpose flour – The backbone of the dough. Just enough for structure, but soft enough to stay fluffy.
For the Sticky Glaze:
- ½ cup unsalted butter – The base of the sticky caramel magic. Melts into the sugar for that gooey goodness.
- 1 cup light brown sugar – Adds a warm molasses flavor and helps make that classic sticky topping.
- ¼ cup honey – Adds shine, stickiness, and a deeper sweetness than sugar alone.
- 1 teaspoon vanilla extract – Rounds out the glaze with soft, floral undertones.
- Pinch of cinnamon + nutmeg (optional) – Adds warmth and a subtle spice to the glaze—think cozy autumn vibes in every bite.
- ½ to ¾ cup toasted pecans – The crunch! Toasting enhances their natural flavor, and they soak up that glaze like royalty.
For the Filling:
- ¼ cup softened butter – Helps the cinnamon sugar stick and melt into the dough for a gooey center.
- 1 cup light brown sugar – Sweet and rich with molasses flavor—perfect for the cinnamon swirl.
- 2 tablespoons ground cinnamon – Warm, spicy, and totally essential for that classic sticky bun flavor.
- ½ cup toasted pecans (plus a pinch of sea salt + cayenne, optional) – Adds crunch and depth. A little salt and heat takes it to gourmet territory.
Optional Cream Cheese Drizzle (Ms. Apronista’s Finishing Flair):
½ teaspoon vanilla extract – Just because we’re fancy like that.
2 ounces cream cheese, softened – Tangy and rich, balances the sweetness.
¾ cup powdered sugar – Sweetens the drizzle without making it gritty.
1–2 tablespoons milk – Thins the glaze to the perfect drizzle consistency.
Step By Step
To begin making your sticky buns, start by preparing the dough. In a large bowl or stand mixer, combine ¾ cup of warm whole milk (around 110°F), 2 ¼ teaspoons of active dry yeast, and ¼ cup of granulated sugar. Let this mixture sit for 5 to 10 minutes until the yeast gets foamy and smells sweet and slightly nutty—like it’s ready to party. Once activated, add in one egg, 1 teaspoon of salt, 1 tablespoon of maple syrup (for a gentle depth of sweetness), and ¼ cup of browned butter that’s been cooled but still liquid. Gradually mix in 3 ½ cups of all-purpose flour, starting with a spoon and then switching to your hands or a dough hook once it starts forming a sticky dough. Knead the dough for about 8–10 minutes, until it’s soft, slightly tacky, and smooth like a baby’s cheek. Place it in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
While the dough rises, get to work on the sticky glaze. In a saucepan over medium heat, melt ½ cup of unsalted butter with 1 cup of light brown sugar and ¼ cup of honey. Stir constantly until the mixture starts to bubble gently and becomes glossy and thick. Remove it from the heat and stir in 1 teaspoon of vanilla extract, along with a pinch of cinnamon and nutmeg for that cozy, caramel depth. Pour this glorious mixture into the bottom of a greased 9×13-inch baking dish, then evenly sprinkle ½ to ¾ cup of toasted pecans over the glaze. (Tip: toss your pecans with a pinch of sea salt and cayenne before toasting to give them a bold, savory kick.)
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12×18 inches. Spread ¼ cup of softened butter all over the surface, reaching all the way to the edges. In a small bowl, mix together 1 cup of brown sugar with 2 tablespoons of cinnamon, and sprinkle that sweet blend evenly across the buttered dough. Add another ½ cup of toasted pecans over the cinnamon sugar, then gently press everything into the dough to help it stick. Starting from the long edge, roll the dough up tightly into a log. Slice it into 12 even pieces using a serrated knife or dental floss (yes, really), and place each roll cut-side down over the sticky glaze and pecans in your baking dish.
Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise again for about 30 to 45 minutes, until they look puffy and eager to be baked. While they rise, preheat your oven to 350°F (175°C). Once ready, bake the sticky buns for 30 to 35 minutes, or until the tops are golden brown and the edges look caramelized and bubbly. Let them cool for just 5 to 10 minutes (if you can wait), then carefully invert the pan onto a large serving platter or baking sheet—this is where the magic happens. The sticky glaze will ooze down over the rolls, and the pecans will shine like little crown jewels.
For the final Ms. Apronista touch, you can drizzle a bit of cream cheese glaze over the top (whisk together 2 ounces of cream cheese, ¾ cup of powdered sugar, a splash of vanilla, and a little milk until pourable). Or keep it classic and sprinkle with a few flakes of sea salt for a perfect salty-sweet balance. These sticky buns are best served warm, gooey, and with a proud smile. They’re the kind of bake that gets people talking—and licking their fingers.
Tips & Serving Ideas from Ms. Apronista:
- Make them ahead! Prep the rolls the night before, cover tightly, and let them rise in the fridge overnight. In the morning, just let them sit out for 30–45 minutes before baking.
- Warm is the way. These sticky buns are at peak gooeyness when served warm. Reheat leftovers in the microwave for 10–15 seconds to bring back that melty magic.
- Add a citrus twist! A little orange or lemon zest in the glaze or filling adds a bright contrast to the sweetness—perfect for spring or holiday bakes.
- No stand mixer? No problem. You can totally make the dough by hand—it just needs some muscle and love. (Think of it as pre-bun arm day.)
- Serve with coffee or chai. These buns pair beautifully with a rich cup of coffee, a creamy chai latte, or even a cold brew with maple syrup.
- Top it off. A light drizzle of cream cheese glaze, a pinch of flaky sea salt, or a few extra toasted pecans can take these to “who made these???” levels.
Soft & Gooey Brown Sugar Pecan Sticky Buns
Equipment
- Stand mixer with dough hook optional but helpful!
- Large Mixing Bowl
- Rolling Pin
- 9×13-inch baking dish
- Whisk
- Serrated knife or unflavored dental floss For clean slicing rolls!
- Plastic wrap or kitchen towel
- Spatula
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- ¾ cup whole milk (warmed)
- ¼ cup browned butter (cool but liquid)
- 1 large egg
- 1 tbsp maple syrup (optional, for extra sweetness)
Filling:
- 1 cup light brown sugar
- 2 tbsp cinnamon
- ¼ cup softened butter
- ½ cup toasted pecans (with sea salt and a pinch of cayenne)
Sticky Glaze:
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup honey
- 1 tsp vanilla extract
- Optional: pinch of nutmeg and cinnamon
Topping:
- Extra toasted pecans
- Flaky sea salt (optional)
- Cream cheese glaze drizzle (cream cheese, powdered sugar, milk, vanilla)
Instructions
- In a large bowl or stand mixer, combine warm milk, yeast, and granulated sugar. Let sit 5–10 minutes until foamy.¼ cup granulated sugar, 2 ¼ tsp active dry yeast, ¾ cup whole milk
- Add egg, salt, maple syrup, and browned butter to the yeast mixture. Stir to combine.¼ cup browned butter, 1 large egg, 1 tbsp maple syrup, 1 tsp salt
- Gradually mix in flour, kneading until dough is soft and smooth, about 8–10 minutes.3 ½ cups all-purpose flour
- Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
- While dough rises, prepare sticky glaze by melting butter, brown sugar, and honey in a saucepan over medium heat.1 cup light brown sugar, ¼ cup softened butter, ¼ cup honey
- Stir until bubbly and thick, then remove from heat and stir in vanilla, cinnamon, and nutmeg. Pour glaze into a greased 9×13-inch pan and sprinkle toasted pecans evenly over it.2 tbsp cinnamon, Optional: pinch of nutmeg and cinnamon, 1 tsp vanilla extract
- Punch down dough and roll out on a floured surface into a 12×18-inch rectangle. Spread softened butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly over the butter. Scatter toasted pecans on top and gently press into dough.½ cup toasted pecans, 1 cup brown sugar
- Roll dough tightly from the long edge into a log. Slice into 12 equal pieces and arrange cut-side down over glaze in the pan.
- Cover and let rolls rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 30–35 minutes until golden brown and caramelized.
- Let cool 5–10 minutes, then invert pan onto a serving platter to reveal the sticky glaze and pecans.
- Optional: Drizzle with cream cheese glaze or sprinkle with flaky sea salt before serving.
Notes
Storing Your Sticky Buns:
- Store cooled buns in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- If using the cream cheese glaze, refrigeration is best to keep it food-safe. (Let them come to room temp or gently reheat before serving.)
♨️ Reheating Tips:
- Microwave individual buns for 10–15 seconds for that fresh-from-the-oven gooeyness.
- To reheat a whole pan, cover loosely with foil and warm in the oven at 300°F for 10–15 minutes.
🥄 Substitution Suggestions:
- No browned butter? Regular melted butter will still make a fabulous dough—just skip the browning step.
- No honey? Use maple syrup, light corn syrup, or even agave as your sticky glaze sweetener.
- No pecans? Walnuts, chopped almonds, or even sunflower seeds (for a nut-free option) can be swapped in.
- Make it dairy-free? Use a plant-based butter and milk—like oat or almond milk—and skip the cream cheese drizzle or use a dairy-free cream cheese alternative.
- Make it eggless? Swap the egg for ¼ cup unsweetened applesauce or plain yogurt for a similar richness.
I hope these sticky, buttery, pecan-loaded buns bring a little sweetness to your kitchen and a whole lotta joy to your table. Whether you’re baking them for brunch, gifting them to someone you love, or just treating yourself (because you deserve it!), this recipe was made to be shared and savored. If you give it a try, don’t forget to tag me @MsApronista—I love seeing your creations! Until next time, keep whisking with love and baking with soul. 💛
