There’s just something magical about those gooey, sweet buns straight out of the oven that get everyone’s attention. The Pecan Praline Sticky Buns Recipe I’m sharing today gives you that perfect sticky-sweet praline topping paired with soft, fluffy dough, making it totally worth the time it takes to prepare. Trust me, once you try these, you’ll want to make them again and again.

The image shows a close-up of a soft yellow doughnut topped with a thick, shiny caramel sauce full of small chopped brown nuts. The caramel layer is uneven and glossy, dripping slightly over the edges of the doughnut, while the nuts add a chunky texture on top. The doughnut sits on a white plate with a smooth surface, placed on a white marbled texture underneath. The focus is sharp on the doughnut in the front, while the other doughnuts in the background are blurred, creating a warm and inviting look. 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

These pecan praline sticky buns are the perfect balance of rich, buttery, and sweet with a touch of crunch from the pecans. I’ve made them for cozy weekend mornings and holiday brunches, and each time they bring a special kind of joy to the table.

Ultimate Flavor Combo: The pecan praline sauce is decadently sticky and nutty, creating an unforgettable topping that elevates traditional sticky buns.
Soft and Fluffy Dough: The enriched yeasted dough is tender and melts in your mouth — it’s surprisingly easier to make than you might think.
Homemade Touch: There’s something so satisfying about rolling, filling, and baking these yourself versus store-bought versions.
Great for Sharing: They’re perfect for family breakfasts, special occasions, or just a treat when you want to impress without stress.

The image shows several pieces of sticky cinnamon rolls covered with a thick, glossy caramel sauce filled with chopped pecans, creating a rich texture on top. One roll is partly eaten, revealing soft, fluffy layers inside that are light yellow with swirls of cinnamon brown. The rolls sit close together on a white plate placed on a white marbled surface. The sauce glistens under the light, highlighting the rough pieces of nut and the smooth sheen of the syrupy topping. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every element in this Pecan Praline Sticky Buns Recipe is chosen for a reason — from the rich butter to the toasted pecans, and the warm cinnamon sugar filling to the creamy topping. Together, they make something truly delicious and comforting.

Flat lay of unshelled whole pecans scattered naturally, a few small white ceramic bowls containing light brown packed brown sugar, melted golden butter, dark amber corn syrup, creamy heavy whipping cream, and ground cinnamon, one whole large brown egg with clean shell, a small pile of off-white all-purpose flour, a mound of fine granulated sugar, a small heap of active dry yeast granules, a small bowl of warm whole milk, and a white ceramic dish holding softened pale yellow butter, all arranged symmetrically with balanced spacing, placed 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: Keeps control over saltiness and adds richness; melted butter in dough helps tenderize it.
Brown sugar (light or dark): Imparts deep caramel notes to both topping and filling; dark brown sugar brings more molasses depth.
Dark corn syrup: Gives the praline topping great shine and sticky texture without graininess.
Vanilla bean paste or vanilla extract: Adds warm, aromatic sweetness — vanilla bean paste has those little specks and extra flavor punch.
Kosher salt: Enhances all the flavors and balances sweetness in both dough and topping.
Heavy whipping cream: Adds luscious creaminess to the praline sauce for that melt-in-your-mouth finish.
Pecan pieces: Provides a satisfying crunch and must-have nutty flavor for that authentic praline experience.
Active dry yeast or instant yeast: Key for that beautiful rise and fluffy texture in the dough.
Granulated sugar: Feeds the yeast and adds mild sweetness to the dough.
Whole milk: Gives dough tenderness and richer flavor than lower-fat options.
Egg: Adds structure and richness making the dough soft but sturdy.
All-purpose flour: Perfect middle ground for elasticity and softness in your sticky buns.
Ground cinnamon: The classic warm spice that makes the filling pop and invites that cozy feeling.

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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

I love adding a little twist to this classic — sometimes I fold chopped chocolate chips into the dough for a chocolate-pecan surprise. But you can also make this recipe your own by trying different nuts, adding orange zest into the filling, or swapping brown sugar for coconut sugar for a slight variation in flavor.

Variation: One time, I swapped pecans with toasted walnuts and sprinkled a little sea salt on top just before baking — it was an instant hit with the family.
Dietary Modifications: For dairy-free, you can substitute butter and cream with vegan alternatives that work well, and almond milk instead of whole milk.
Seasonal Twist: Add a pinch of nutmeg or pumpkin pie spice into the filling for fall vibes.

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

Step 1: Whip Up That Irresistible Pecan Praline Topping

Start by melting butter in a saucepan over medium heat, then add brown sugar, dark corn syrup, vanilla, salt, and heavy cream. Stir gently while letting everything simmer for about 7 to 10 minutes. You want the mixture to thicken enough to coat the back of a spoon nicely. Then, fold in the pecan pieces and spread the entire sticky sauce evenly into your 9×9 inch pan. This step sets the stage and makes the buns sticky and oh-so-good.

Step 2: Activate and Mix Your Dough

Warm your milk to around 110°F—it should feel pleasantly warm, not hot. I usually zap mine in the microwave for about 45 seconds, then check the temperature. In a mixer bowl, sprinkle yeast and sugar, pour in the warm milk, and let it sit for 7-10 minutes until bubbly (skip this wait if you’re using instant yeast). Next, add melted butter, egg, flour, and salt. Knead on medium speed for 6-8 minutes until smooth, or knead by hand for about 10 minutes. Watching the dough transform and become silky is so satisfying.

Step 3: Rise and Shine

Shape the dough into a ball, toss it in a greased bowl, cover it tightly with plastic wrap and a kitchen towel, and let it rise in a warm spot until doubled (usually 1-2 hours). This makes your dough perfectly fluffy and soft, the kind you dream of biting into.

Step 4: Roll, Fill, and Slice

Once risen, gently punch down the dough and roll it into a 10×12 inch rectangle. Spread softened butter over the surface, sprinkle with brown sugar and cinnamon, and pat it down lightly. Then roll it up from the long side, seam down, stretch gently if needed, and pinch to seal. Slice the log into 9 equal pieces using a sharp knife or unflavored dental floss—scoring the dough first helps me keep even slices.

Step 5: The Final Rise and Bake

Arrange the rolls on top of your pecan praline sauce, press gently so they stick, cover, and let rise again until puffy—this usually takes about 1-2 hours. Preheat your oven to 350°F towards the end of this rise. Bake the buns for around 30-35 minutes, until golden and bubbling. Once out of the oven, invert the pan onto a platter carefully so that all that sticky goodness stays on the buns. Let them cool for 10-15 minutes (I know, it’s hard to wait!), then serve.

Top Tip

From my experience making these pecan praline sticky buns, a few little tricks have made all the difference in perfecting them:

Milk Temperature Matters: Getting that milk at just the right warmth helps activate the yeast without killing it—too hot or too cold means no rise!
Don’t Rush the Rises: I know the waiting is tough, but letting the dough rise fully creates the best texture.
Even Slices = Perfect Buns: Scoring your dough before slicing ensures equal-sized buns that bake evenly, plus they look professional.
Get That Inversion Right: Carefully flipping the pan while hot ensures the praline topping sticks beautifully—it’s all about confident, swift movement here!

How to Serve Pecan Praline Sticky Buns Recipe

pecan praline sticky buns - Serving Suggestion

Garnishes

I usually keep it simple with a small dusting of powdered sugar or a light drizzle of warm vanilla glaze if I’m feeling fancy. The sticky pecan topping is so rich you hardly need more, but a sprinkle of toasted pecans on top always adds a nice touch of crunch and depth.

Side Dishes

These sticky buns are a meal all on their own, but I love pairing them with fresh fruit like berries or a simple green salad if you're serving them for brunch. A robust cup of coffee or a creamy latte makes the perfect drink partner to balance the sweetness.

Creative Ways to Present

For holidays, I’ve arranged these sticky buns into a wreath shape on a round pan and added candied pecans and edible flowers for a festive look. It’s such a welcoming centerpiece and makes guests even more excited to dig in!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store any leftovers in an airtight container at room temperature for up to two days. The buns stay soft and the topping retains that perfect stickiness — if they get a bit firm, a quick zap in the microwave fixes that instantly.

Freezing

I often freeze individual buns before the final rise. Just wrap them tightly with plastic wrap and then foil or place in freezer bags. When ready to bake, thaw them overnight in the fridge, let them rise longer, then bake as usual. This method saves a lot of time!

Reheating

Reheat leftovers by placing buns on a microwave-safe plate and warming them for 20-30 seconds or until soft. Alternatively, pop them in a preheated 300°F oven for about 10 minutes to regain that fresh-baked texture and gooey topping.

Frequently Asked Questions:

Can I make the pecan praline topping ahead of time?

Absolutely! You can prepare the praline sauce a day ahead and keep it refrigerated in an airtight container. Just reheat it gently on the stove before pouring it into your baking pan when you're ready to assemble the buns.

What’s the best yeast to use for this recipe?

You can use either active dry yeast or instant yeast. Active dry yeast requires proofing in warm milk and sugar before mixing, while instant yeast can be added directly to the flour. Both work well, though active dry yeast may take a little longer to rise.

Can I substitute other nuts for pecans?

Definitely! Walnuts are a great substitute and provide a similar texture and flavor. You could also experiment with hazelnuts or even almonds, though keep in mind it will change the flavor profile slightly.

How should I store leftover sticky buns?

Store leftover sticky buns in an airtight container at room temperature for up to two days. To refresh, warm them in the microwave for about 20-30 seconds or in the oven at low heat to bring back their softness and gooey topping.

Final Thoughts

For me, the Pecan Praline Sticky Buns Recipe is more than just a treat; it’s a little tradition that brings comfort and smiles whenever I make it. I hope you’ll enjoy the process as much as the warm, sticky, nutty result on your platter. Go ahead, grab your apron, and give it a try — your kitchen is about to smell amazing!