Although we opted for a brunch menu at our Friendsgiving gathering this year, dessert was absolutely still on the table. In fact, it was a priority! Initially, I considered developing a cinnamon roll recipe, but then it hit me: “What could be better than cinnamon rolls? Sticky buns.” That was my eureka moment. (Yes, I occasionally have food-inspired brainwaves.) So I set out to create pecan pie sticky buns for our sweet finale.
To be honest, sticky buns aren't radically different from cinnamon rolls. The key distinction is that you bake them with the topping already spread in the pan, then invert them after baking. Cinnamon rolls, on the other hand, are baked plain and later topped with frosting. Both are wonderful, but I have to say, these pecan pie sticky buns are not only incredibly tasty but also quite stunning. That earns them extra credit.
Another advantage of this sticky bun recipe is that you can prep everything a day ahead—even assembling the rolls in the pan. Then, just bake them the next morning and voilà! I'm a huge fan of make-ahead tricks because they let you enjoy freshly baked goods without dragging yourself out of bed at dawn. I want all the satisfaction of early-morning baking without the actual early wake-up. ? So this recipe is perfect for holiday mornings, including Christmas.
Here's what the rolls look like straight from the oven. When you flip them onto a cutting board, be careful not to touch the hot pan to your skin (obviously), and also make sure the sticky topping doesn't drip onto your hands or arms—it will be extremely hot right after baking. It's best to let them cool for about 5 minutes before flipping… but I know waiting can be tough, so consider this a friendly warning. ?
I love that the topping on these sticky buns genuinely tastes like pecan pie—perfectly fitting for a Friendsgiving! That said, if you'd like to substitute another nut for the pecans, feel free. Enjoy! xo. Emma
P.S. I adapted this recipe from sticky buns I made years ago, which were originally adapted from The Dahlia Bakery Cookbook.
Sticky Buns with Pecan Pie Topping
Dough Ingredients
- 1/2 cup butter
- 1 cup milk
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 1/2 teaspoon salt
- 1 egg + 1 egg yolk
- 3 1/2 cups all-purpose flour
Filling Ingredients
- 2 tablespoons melted butter
- 1/4 teaspoon granulated sugar
- 2 teaspoon cinnamon
Topping Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon vanilla
- 6 ounces chopped pecans
- In a small saucepan, melt the butter over low heat. Add the milk and sugar, stirring until warmed and the sugar dissolves. Remove from heat. Stir in the yeast and let the mixture sit until bubbly, about 8–10 minutes. In a large bowl, combine the flour and salt. Once the yeast is ready, stir it into the flour along with the egg and egg yolk until a dough forms. Turn the dough onto a floured surface and knead for 4–5 minutes. Place in a lightly oiled bowl, cover, and let rise for 2 hours.
- In a saucepan, melt the butter, brown sugar, and corn syrup together until the sugar dissolves. Remove from heat and stir in the vanilla and pecans. Pour this mixture into a baking dish.
- On a lightly floured surface, roll the dough into a large square. For the filling, brush the melted butter over the dough and sprinkle with the 1/4 cup sugar mixed with 2 teaspoons cinnamon. Roll up the dough and slice into cinnamon rolls. Place the rolls in the prepared pan (with the topping already in the bottom). Cover tightly and refrigerate immediately (overnight).
- Bake at 350°F for 35–40 minutes until golden brown. Allow to cool for 5–10 minutes. Remove from the oven and CAREFULLY invert the rolls onto a cutting board or serving dish, revealing the pecan glaze on top. The best method is to place the board over the pan and flip them together.
Credits: Written by Emma Chapman. Photography by Amber Ulmer. Photos edited with A Color Story Desktop.
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