Pecan Sticky Buns

Pecan Sticky Buns

"Yummy! Everyone's favorite - gooey, sticky, and rich."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  2. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  3. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  4. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.


Read all reviews 26
  1. 35 Ratings

Most helpful positive review

I'd vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn't...

Most helpful critical review

the dough wasn't sweet enough

Most helpful
Most positive
Least positive

I'd vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn't...

the dough wasn't sweet enough

YUMMMMMMMMY...Gooey and sticky, just like a pecan buns should be! Scaled ingredients to fit into my bread machine and used dough cycle. Used combo of pecans and walnuts, which is what I had on...

WOW! YUM!Stefanie, you outdid yourself, lady! These are sooooo wonderful. The dough part is absolutely perfect. These are like the sticky buns I buy for $2.75 each at a local bakery. I baked in ...

I substituted the butter and margarine with Spray Fat Free "I Can't Believe It's Not Butter", which doesn't make as gooey as butter or margarine, but makes it a much lower fat. But, I had to he...

these were a hit! the candied pecans were especially delicious.

These are great! Honestly, I like the taste of another similar recipe from this site a LITTLE bit better BUT these are MUCH easier and don't take 3 hours to make one batch. Still, the taste of t...

I totally agree with the last girl, where's the sticky? I spent my whole afternoon making them following every step to the tee and they were not sticky at all!

Many enjoyed this recipe but I find it wasn't as luscious as others did. I wouldn't make it again. Half the dough in a 9" pan, to much for a pan that size. Cooked the 30 minutes and the cente...

Other stories that may interest you