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Jeff’s Caramel-Pecan Sticky Buns


We have a friend, Jeff. Jeff loves sticky buns. He loves them so much that each week when we all would meet for coffee the only thing he would order was – you guessed it – a pecan sticky bun. So…of course we had to come up with some that are buttery and gooey and all things sticky bun. These are them. They take a bit of time to make but are so worth it……

Jeff’s Caramel-Pecan Sticky Buns





1 package dry yeast

3/4 cup warm water

3/4 cup warm milk

1/4 cup sugar

3 tablespoons canola oil

2 teaspoons salt

3 3/4 to 4 1/4 cups all-purpose flour




1/4 cup butter, softened

1/4 cup sugar

3 teaspoons ground cinnamon

2 tablespoons cocoa




3/4 cup packed brown sugar

1/2 cup heavy whipping cream

1 cup coarsely chopped pecans




In a large bowl, dissolve the yeast in warm water. Add the milk, oil, salt and 1 1 /4 cups flour. Beat on medium speed for 2 to 3 minutes. Place in a greased bowl, turning once to grease the top. Cover (a shower cap works well here) and let rise in a warm place until doubled – about an hour.

Punch dough down. Turn onto a lightly floured surface. Roll into an 18-inch. x 12 in. rectangle. Spread butter to within 1/2 inch of edges. Combine sugar, cinnamon and cocoa; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Combine brown sugar and cream; pour into a greased 13 x 9 inch baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled in size, about an hour.

Bake at 350 degrees F for 30 to 35 minutes or until well browned. Cool for 1 minute before inverting onto a serving plate.


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