These soft, pillowy cinnamon rolls crowned with an ooey-gooey caramel pecan topping always feel like a celebration to me. I love how the buttery dough, fragrant cinnamon, and nutty pralines bake together into a sticky, glossy pan of pure comfort.

Why You’ll Love This Recipe

I keep this recipe in my holiday rotation because it checks every cozy box. I make a simple, reliable dough that rises tall and bakes up tender. I pour a quick stovetop caramel into the pan with pecan pralines so the buns flip out with that irresistible glossy topping. I can mix and match flavors, prep them the night before, and serve a dozen buns without breaking a sweat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough
– 4 1/2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 packet (2 1/4 tsp) rapid-rise yeast
– 1 teaspoon salt
– 1 1/2 cups milk
– 6 tablespoons unsalted butter
– 1 egg, room temperature

For the caramel pecan topping
– 1/4 cup light corn syrup
– 1 cup brown sugar
– 4 tablespoons unsalted butter
– 2 cups pecan pralines

For the cinnamon sugar filling
– 2 tablespoons unsalted butter, softened
– 1/3 cup brown sugar
– 1 tablespoon ground cinnamon

Directions

1. I whisk 2 cups of the flour with the sugar, yeast, and salt in a large bowl.

2. I warm the milk and butter just until the butter is mostly melted and the mixture is warm, not hot. I stir this into the dry ingredients, then beat in the egg until smooth.

3. I mix in 1 1/2 more cups of flour, then add the remaining flour a little at a time until the dough pulls away from the bowl and forms a soft ball.

4. I knead on a well-floured surface for about 10 minutes until the dough is smooth and stretchy (it passes a gentle windowpane test).

5. I place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.

6. While it rises, I line a 9×13-inch pan with parchment on all sides. I scatter the pecan pralines in an even layer.

7. For the caramel, I simmer the corn syrup, brown sugar, and butter over medium heat, stirring until smooth. I let it bubble for 1 minute, take it off the heat, and pour it over the pecans in the pan.

8. I roll the risen dough into an 18×12-inch rectangle. I spread on the softened butter, sprinkle the cinnamon and brown sugar evenly, and gently press to adhere.

9. Starting from a long edge, I roll the dough into a tight log and pinch the seam to seal. I slice into 12 even rolls (floss or a sharp knife works great) and arrange them over the caramel layer.

10. I cover loosely and let the rolls rise until puffy and nearly doubled, about 1 hour.

11. I bake at 350°F (175°C) for about 30 minutes, until golden and set in the centers. I cool briefly, then invert onto a board and peel away the parchment to reveal the caramel pecan topping. I serve warm.

Servings and timing

I get 12 generous rolls. I plan about 30 minutes of prep, 2 hours of rise time, 30 minutes of baking, and roughly 3 hours total from start to finish.

Variations

– Maple-Pecan: I swap half the corn syrup for pure maple syrup and add 1/2 teaspoon maple extract to the caramel.
– Orange-Pecan: I rub 1 tablespoon orange zest into the filling sugar and add a teaspoon of orange zest to the caramel for a bright twist.
– Salted Bourbon Caramel: I stir 1 tablespoon bourbon and 1/2 teaspoon flaky sea salt into the caramel off heat.
– Sticky Buns sans Pralines: If I only have plain pecans, I use them as is (2 cups, roughly chopped); the caramel still sets glossy and rich.
– Overnight Option: I assemble the rolls in the pan over the caramel, cover, and refrigerate overnight. In the morning, I let them come to room temperature and rise until puffy before baking.

storage/reheating

I keep leftovers right in the pan, tightly covered, in the fridge for up to 7 days. I reheat a single bun in the microwave for 20 to 30 seconds until warm and gooey. For a crisper edge, I cover the pan with foil and warm the buns in a 300°F (150°C) oven for 10 to 15 minutes. I also freeze baked, cooled buns (well wrapped) for up to 2 months; I thaw overnight in the fridge and reheat as above.

FAQs

How do I keep the caramel from turning hard or chewy?

I make sure the caramel only boils for about 1 minute and I don’t cook it past a gentle bubble. If it’s cooked too long, it can firm up. A touch of extra butter or a tablespoon of cream off heat also softens the set.

Can I use active dry yeast instead of rapid-rise?

I can. I proof active dry yeast first in the warmed milk (take a few tablespoons of the sugar to feed it) for 5 to 10 minutes until foamy, then proceed. Rise times may run a bit longer.

My dough feels sticky—should I add more flour?

I add flour gradually, a tablespoon at a time, just until the dough clears the bowl and is tacky but not gluey. I rely on the windowpane test and smooth feel rather than packing in too much flour.

Do I have to use corn syrup in the caramel?

I don’t have to, but I like it because it helps prevent crystallization. I’ve also had success using golden syrup or honey in the same amount for a similar texture.

What pan size works best?

I stick with a standard 9×13-inch pan so the rolls bake evenly and the caramel spreads in a nice, thick layer across the top once inverted.

Conclusion

I reach for these caramel pecan sticky buns whenever I want a bakery-level breakfast with minimal fuss. The dough is forgiving, the topping is quick, and the flip reveals that gorgeous, glossy crown every time. Warm from the oven, these buns turn any morning into a special occasion.