brown sugar pecan sticky buns
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 9
  • *for the rolls*
  • 1 cup milk {dairy or non-dairy}
  • 2 cups white flour {+ ½ cup, separated}
  • ¼ cup vegetable oil or melted coconut oil
  • ¼ cup white sugar
  • ½ tbsp instant active dry yeast {about ½ a package}
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • *for the filling*
  • 4 tbsp unsalted butter, softened
  • ¼ white sugar
  • ¼ brown sugar
  • 2-3 tbsp cinnamon
  • pinch of salt
  • *for the caramel topping*
  • 4 tbsp unsalted butter
  • ¼ cup brown sugar
  • 2 tbsp maple syrup
  • 2 tbsp honey
  • pinch of salt
  • 1 cup pecan pieces
  • *Note: for a vegan version, simply substitute butter for vegan butter, and honey for more maple or agave syrup instead*
  1. In a large nonstick pot, combine the milk, oil, and ¼ cup of sugar. Heat up to about 120F {warmer than body temperature but NOT burning hot} over medium heat, then remove from burner and sprinkle the yeast on top. Let the mixture sit for a few minutes to allow the yeast to activate.
  2. Afterwards, mix in the 2 cups of flour, cover the pot with a clean tea towel, and let the dough rise for about 1 hour.
  3. After the first rise, add in the salt, baking powder, baking soda, and additional flour. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky! Using a sharp knife, cut an X on top of your dough {this helps it rise }, cover with a tea towel again, and let rise for an additional 3+ hours. You can let it rise overnight at this point, or you can also wait until the next step!
  4. While the dough rises, prepare the caramel. In a small nonstick pot over medium-high, combine the butter, brown sugar, maple syrup, honey, and salt. Cook, stirring frequently, until butter has melted and everything is smooth and homogeneous.
  5. Grab a 9x9 baking pan, and line with parchment. Spread the pecan pieces in one even layer, and pour the caramel on top. Set aside to cool slightly until the dough is ready.
  6. After the second rise, lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky!
  7. Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between ½-1/4 inch). Spread the melted butter/coconut oil all over the surface, and top with the sugar and cinnamon. Starting on the long side closest to you, roll up the dough.
  8. Cut the log into 9 even rolls, and place in your prepared pan filled with caramel. Cover with a tea towel, and allow to rise for 15 more minutes.
  9. Preheat oven to 375F. Bake rolls for 23-26 minutes, until golden brown and puffy.
  10. Let rolls cool for about 5 minutes, then flip pan onto a serving platter so that the caramel sits on top of the rolls. Enjoy!
Recipe by The Baking Fairy at