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Caramel Pecan Rolls Homemade sweet rolls with rich caramel sauce and pecans. The perfect pecan sticky buns recipe! How to make homemade sticky buns from scratch. www.modernhoney.com #stickybuns #pecanrolls #caramelpecanrolls #caramelrolls #caramelstickybuns #pecanbuns

Caramel Pecan Rolls

Famous Caramel Pecan Sticky Buns Recipe will be an instant classic in your kitchen!

Course Breakfast
Cuisine French
Keyword caramel pecan sticky buns
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes



  • 3 Large Eggs
  • 1/3 cup Brown Sugar
  • 3/4 cup Buttermilk
  • 1 1/2 teaspoons Salt
  • 2 1/4 teaspoon Instant Yeast
  • 6 Tablespoons Butter, melted
  • 4 cups All-Purpose Flour

Pecan-Caramel Sauce:

  • 4 Tablespoons Butter
  • 3/4 cup Brown Sugar
  • 3 Tablespoons Buttermilk or Heavy Cream
  • 1 cup Pecans, coarsely chopped

Brown Sugar Filling:

  • 3/4 cup Brown Sugar
  • 3 Tablespoons Butter
  • 1 teaspoon Cinnamon


For the Dough:

  1. In a large bowl, Bosch mixing bowl, or KitchenAid mixer, whisk the eggs until mixed together.  Add brown sugar, buttermilk, yeast, and melted butter. Whisk together. Sprinkle in flour and salt. Stir until a ball of dough forms together.

  2. If making by hand in a bowl, remove the dough from the bowl and place on a lightly floured surface. Knead for 2-3 minutes.  If using a Bosch or KitchenAid, mix for two minutes on a medium speed. Cover with plastic wrap and allow to rise until double in size, about two hours. 

Pecan Caramel Sauce:

  1. In a small saucepan, melt the butter and brown sugar over medium heat, until it is completely dissolved and beginning to bubble, about 2 minutes.  Pour in the buttermilk or cream (be careful as it may splatter) and pecans.  Stir until the caramel mixture is smooth and mixed together. Pour into the bottom of a 9 x 13 pan. 

Brown Sugar Filling:

  1. In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Assemble Sticky Buns:

  1. Turn the raised dough onto a lightly floured surface.  Roll into a rectangle that is approximately 16 inches long and 12 inches wide.  Brush with melted butter. Sprinkle with cinnamon sugar mixture. 

  2. Roll the dough up into a tight cylinder.  Pinch the seam shut and turn the dough so it is seam-side down.  Use a very sharp knife to cut into 12 slices.  Place facing up in prepared dish with caramel pecan filling on the bottom.  Cover with plastic wrap and let double in size, about 2 hours.  After the rising process, the rolls should be puffy and touch each other.

  3. While the dough is rising, preheat oven to 350 degrees.  Bake until rolls are puffed up and cooked through, about 24-28 minutes.  Watch carefully as the rolls can brown quickly.  Allow to rest for 5 minutes, then invert the sticky buns onto a serving platter.  Scrape the rest of the filling all over the sticky buns. Serve. 

Recipe Notes

*Adapted from the Food Lab Cookbook