Pecan Sticky Buns

Sharing is caring!

An easy recipe for pecan sticky buns. Everyone’s favorite — gooey, sticky, and rich. Yummy!


  • 4 ½ teaspoons active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 ¼ cups buttermilk
  • 2 large eggs
  • 5 ½ cups all-purpose flour
  • ½ cup margarine, softened
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons butter, softened
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans
  • ½ cup packed brown sugar
  • ½ cup butter, melted


Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup 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.

Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

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.

Preheat the oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.

Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Servings: 24 – Yield: 2 dozen



Sharing is caring!

Scroll to Top