There’s something magical about biting into warm, gooey sticky buns loaded with rich pecan praline topping. This Pecan Praline Sticky Buns Recipe combines the best of a fluffy dough and decadent caramel-pecan sauce that you’ll want to make 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

I’ve made plenty of sticky bun recipes, but this one always stands out because of the luscious pecan praline sauce that’s just the right level of sweet and buttery. It’s that crowd-pleaser that fills your home with irresistible aromas and turns breakfast into an event.

Decadent Topping: The pecan praline sauce is thick, nutty, and sticky in all the right ways, making every bite a delight.
Fluffy, Tender Dough: The enriched yeast dough rises beautifully, giving you soft buns that pull apart easily.
Make Ahead Friendly: You can prepare the praline sauce in advance, saving time for busy mornings.
Perfect Balance: The cinnamon-sugar filling plays off the rich praline topping perfectly for a flavor combo you’ll want on repeat.

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

The magic of this Pecan Praline Sticky Buns Recipe starts from the ingredients — everything works in harmony to create those warm, gooey layers, nutty sweetness, and tender crumb. Here’s a quick look at why each part shines:

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: Gives you that rich creaminess in both the topping and dough without extra salt throwing off the balance.
Brown sugar: Adds caramel notes and moisture that make the praline topping glossy and the filling perfectly sweet.
Dark corn syrup: Helps keep the praline sauce sticky and smooth without crystallizing.
Vanilla bean paste or extract: Adds depth to the topping’s flavor — vanilla bean paste gives a lovely, subtle speckled effect too.
Kosher salt: Just a pinch to cut through the sweetness and highlight flavors.
Heavy whipping cream: Makes the praline sauce luxuriously rich and creamy.
Pecan pieces: Toasty and crunchy — the star nut helping this recipe stand out above typical sticky buns.
Active dry or instant yeast: The key to fluffy, well-risen dough.
Granulated sugar: Feeds the yeast and lightly sweetens the dough.
Whole milk: I recommend whole milk for the best tenderness and flavor in the dough; 2% works if needed.
Egg: Adds richness and helps the dough hold together well.
All-purpose flour: The backbone of the dough structure.
Cinnamon: No sticky bun is complete without that classic cinnamon-sugar filling to contrast the praline.

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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

This recipe is a wonderful base for making your own twists. I love swapping pecans for walnuts or adding a pinch of nutmeg to the filling to bring out warm spice notes. And if you want to dial up the sticky factor, swirl in a little extra brown sugar to the topping — just don’t skip the patience on the second rise!

Variation: I’ve tried adding dried cranberries inside the rolls for a tart contrast that pairs beautifully with the sweet praline.
Dietary tweak: You can substitute dairy with almond milk and vegan butter, and swap the heavy cream with coconut cream for a dairy-free version — it’s delicious with this nutty flair.

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

Step 1: Whip Up That Decadent Pecan Praline Sauce

Start on the topping by combining butter, brown sugar, corn syrup, vanilla, salt, and heavy cream in a saucepan over medium heat. Stir gently as it simmers for 7–10 minutes until the sauce thickens and coats the back of a spoon. I like to watch closely here because this is where your sauce gets that gorgeous, sticky texture. Then stir in the pecan pieces and pour the sauce into your baking pan, spreading it evenly. If you’re prepping ahead, store this sauce in the fridge and warm it gently before assembling.

Step 2: Bring the Dough to Life

Warm your milk to around 110°F — not too hot or it’ll kill the yeast! I usually zap mine in the microwave for about 45 seconds, then let it cool slightly. Sprinkle yeast and sugar into the milk and wait 7–10 minutes for the yeast to bloom (it should look foamy). If you’re using instant yeast, no need to wait — just mix it all right in. Add the melted butter, egg, flour, and salt, then knead with your mixer’s dough hook for 6–8 minutes until smooth. If you’re going old school with hands, 10 minutes of kneading until the dough springs back is perfect.

Step 3: Let the Dough Rise and Prepare the Filling

Shape the dough into a ball and pop it into a greased bowl, cover it, and let it double in size over the next 1-2 hours. Once puffed up, punch it down and roll it out on a floured surface into a 10x12-inch rectangle. Spread softened butter all over, sprinkle the brown sugar and cinnamon evenly, then gently pat the filling down so it sticks well — this little trick keeps the filling intact when rolling.

Step 4: Roll, Slice, and Rise Again

Roll up the dough tightly from the long edge, seal the seam, and trim the ends if they look uneven. I like to use dental floss to slice the log into 9 neat pieces — it’s less messy and helps keep the rolls intact. Arrange the rolls directly onto the pecan praline sauce and press them gently so they all touch the sauce. Cover the pan and let the rolls rise another 1-2 hours until super puffy.

Step 5: Bake, Flip, and Enjoy!

Remove the cover, pop the pan into a 350°F oven for 30-35 minutes until golden and caramelized. The moment these come out of the oven, invert the pan onto a serving platter — this part always fills me with excitement because the sticky sauce drips perfectly over the buns. Let them cool for 10-15 minutes so the topping sets slightly but they’re still warm and gooey. Grab a bun, and prepare to smile!

Top Tip

After making these sticky buns countless times, I’ve learned a few tricks that take this Pecan Praline Sticky Buns Recipe from great to unforgettable:

Yeast Activation: Always check your milk temperature carefully — if it’s too hot, it’ll kill your yeast, and your dough won’t rise properly.
Tight Rolling: A tight roll prevents gaps and ensures your cinnamon swirl is even and gorgeous in every bite.
Floss for Cutting: Dental floss (unscented) slices rolls cleanly without squishing the dough like a knife might.
Patience on Second Rise: Don’t rush the second rise — this step makes your buns light and fluffy, and the topping melds into the dough wonderfully.

How to Serve Pecan Praline Sticky Buns Recipe

pecan praline sticky buns - Serving Suggestion

Garnishes

I keep it simple with a light dusting of powdered sugar or a few extra toasted pecans sprinkled on top for crunch and flair. Sometimes, I drizzle a bit of extra warm caramel sauce over the buns for an over-the-top treat.

Side Dishes

These sticky buns are a star on their own but pair beautifully with strong coffee or chai latte. For a full brunch, I like to serve alongside fresh fruit salad or scrambled eggs to balance the sweetness.

Creative Ways to Present

For holiday mornings, I turn the rolls into individual servings in mini muffin tins and bake them as cute “sticky buns bites” — perfect for passing around the table. Another fun idea is layering the topping and dough in a bundt pan in spiral form for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container at room temperature for up to two days. They stay tender and moist — just reheat gently before serving.

Freezing

If you make a big batch, you can freeze the baked sticky buns wrapped tightly in plastic wrap and foil for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and warm them in a low oven.

Reheating

I reheat individual sticky buns in the microwave for about 20 seconds or warm a batch in a 300°F oven covered lightly with foil for 10-15 minutes. This keeps them soft and melty without drying out the topping.

Frequently Asked Questions:

Can I make the pecan praline sauce in advance?

Absolutely! You can make the sauce a day or two ahead and store it in an airtight container in the refrigerator. Warm it gently before you pour it into the pan for assembling your sticky buns.

What type of yeast works best for this recipe?

Both active dry yeast and instant yeast work well here. If using active dry yeast, blooming it in warmed milk first helps activate it. Instant yeast can be mixed directly with the dry ingredients and milk without waiting.

Can I use nuts other than pecans?

Definitely! Walnuts or almonds can be great substitutions if you prefer. Just make sure to toast them lightly for extra flavor before adding to the praline sauce.

How do I avoid the rolls sticking to the pan?

Greasing your pan well before pouring in the praline sauce helps. Also, make sure the sauce is spread evenly and that the buns are gently pressed into it, which helps create a caramelized non-stick layer after baking.

Final Thoughts

This Pecan Praline Sticky Buns Recipe always brings a little extra joy to my kitchen, whether for a holiday brunch or a special weekend treat. There’s something so comforting about its soft, cinnamon-swirled layers paired with that sticky, nutty praline topping — it’s a hug in pastry form. I’m confident you’ll love making and sharing these sticky buns just as much as I do, so pull out your mixer and prepare for some deliciousness!