These easy sticky pecan rolls are delicious, soft, gooey, and sticky sweet. Step-by-step photos teach you how to bake them! They’re the BEST easy pecan cinnamon rolls recipe.

This is the sweet brunch recipe you never knew you NEEDED. I love cinnamon rolls, we make them for every special occasion. Who doesn't love warm, fresh, soft bread with a gooey cinnamon filling and a lush layer of cream cheese frosting? It really is the naughtiest breakfast there is. Or so I thought. Until I made these bad boys.
I took my tried and true cinnamon roll recipe for the base and then took my sticky toffee sauce from my sticky toffee pudding recipe to create this rich sticky pecan rolls recipe.
I hate to say it but sticky toffee pecans might just beat cream cheese frosting! The crunch you get from the pecans adds another layer of texture you just don't get with normal cinnamon rolls.
If you're feeling extra naughty have a warm pecan cinnamon roll topped with some vanilla ice cream. It's what dreams are made of!
Let's get to the recipe
Ingredients
There are three components for this sticky pecan roll recipe; the rolls, cinnamon filling, and the sticky toffee topping. The list looks long-this recipe is not hard, just time-consuming, but a lot of the time is also hands-off.
For the sweet bread mixture you will need:
- Active Dry Yeast. This is crucial to success, your rolls will not work out unless your yeast is fresh and activated properly.
- Warm Water. Make sure to check the temperature of water required to activate your yeast mine is 120F-130F.
- Sugar. Just a little bit of sugar gives the rolls a nice rounded, balanced flavor.
- Butter. I love having butter in my dough for a bit of richness.
- Dry Milk Powder. This is the key ingredient. I have tried subbing milk instead of the water and not using the milk powder but I prefer the taste of milk powder.
- Salt. Just a smidge!
- Flour. You will only need all-purpose flour also known as plain flour. The amount you will need will vary depending on the moisture in the air and the protein content in your flour.
For the filling you will need:
- Butter. You will need softened and melted butter.
- Brown Sugar. You could use dark or light brown sugar.
- Ground Cinnamon. You can't have cinnamon rolls without cinnamon!
- Heavy Cream. You will pour the heavy cream on just before baking the rolls, it creates even softer rolls with an extra gooey filling.
For the star of the show the sticky toffee pecan topping you'll need:
- Butter. The butter will cook with the rest of the ingredients so you can use some straight from the fridge!
- Dark Brown Sugar. The depth of flavor in dark brown sugar is stronger than light brown sugar, which creates the warm flavors of the sticky toffee sauce.
- Salt. Just a bit adds some balance,
- Pure Maple Syrup. The warm flavors of maple pair beautifully with pecans. I use this instead of corn syrup.
- Vanilla Extract. Just a bit adds some nice depth of flavor to the sauce.
- Heavy Whipping Cream. I like to add the cream at the end and one tablespoon at a time so it can evenly incorporate.
- Pecans. I like to use slightly toasted pecans and do some halves and some roughly chopped. Next time try my pecan pie brownies, pecan pie bar recipe or turtle cheesecake bars.
Instructions
In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot of water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy.
If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour.
Stir until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough.
When the dough has been proofing for 45 minutes or so start the sauce. In a medium pot over low-medium heat cook together the butter, brown sugar, salt, maple syrup, and vanilla. Mix constantly once all combined turn heat to medium and cook on an aggressive simmer but not boiling. Let it cook for 2 minutes.
Then take-off of the heat and add the cream one tablespoon at a time, whisk to fully combine.
Pour into a greased 9X13 pan and add pecans on top, I like to use a combination of pecan halves and chopped pecans.
Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.
In a small bowl mix together brown sugar and cinnamon.
Brush the dough with 2 Tablespoons Melted Butter.
Sprinkle sugar mixture on top of the dough and slice the 6 tablespoon butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's.
Place rolls into prepared pan on top of sticky toffee sauce, at this point, you can lightly cover with clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR cover with plastic wrap, and place in the fridge overnight.
If letting rise overnight, the next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45ish minutes, they should rise they should double in size.
Once the dough has risen, preheat the oven to 350F/180C. Now slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven.
When the oven is properly preheated bake for 24-29 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before placing a large serving platter or sheet pan on top then flip them to invert them out of the pan.
These sticky pecan rolls are best eaten right after they are baked but you can store any leftovers in an air-tight container in the fridge for up to 3 days.
The cinnamon rolls are pillowy soft and perfectly spiced with warm cinnamon, then you get the sticky toffee sauce and crunchy buttery pecans. I'm telling you it's heaven in your mouth.
Don't miss my pecan pie recipe too!
How to freeze
Once the rolls have baked and cooled wrap them in plastic wrap, twice, tightly, then store them in an air-tight freezer-safe container. To thaw the rolls place them in the fridge overnight. You can reheat them in the microwave or cover them in an oven-proof dish and warm low heat.
More decadent breakfast recipes
This Nutella Strawberry French Toast is what chocolate breakfast dreams are made of. Or check out my best ever french toast.
These sour cream coffee cake muffins have three components but the end result is well worth the effort!
My friend Sam makes the most delicious Sufganiyot donuts!! Seriously heaven.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Sticky Pecan Rolls
These easy sticky pecan rolls are delicious, soft, gooey, and sticky sweet. Step-by-step photos teach you how to bake them! They’re the BEST easy pecan cinnamon rolls recipe.
- Total Time: 2 hours 50 minutes
- Yield: 12 Cinnamon Rolls 1x
Ingredients
Cinnamon Rolls
- 2 ¼ Teaspoons (1 Standard American Package) Instant Dry Yeast
- 9oz (1 Cup + 2 Tablespoons) Warm Water (Check the temperature of your yeast mine is 110F-115F)
- 50 grams (¼ Cup) Granulated Sugar
- 2 Tablespoons Butter, melted
- 4 ½ Teaspoons Nonfat Dry Milk Powder
- 1 Teaspoon Salt
- 375 grams - 406 Grams (3 - 3 ¼ Cups) All-Purpose Flour/ Plain Flour
Cinnamon Roll Filling
- 2 Tablespoons Butter, melted
- 250 grams (1 ¼ Cups, packed) Light Brown Sugar
- 1 ½ Tablespoons Ground Cinnamon
- 6 Tablespoons Unsalted Butter, softened
- 4oz (½ Cup) Heavy Whipping Cream, slightly warmed
Sticky Pecan Topping
- ½ cup Butter, softened to room temperature
- ¾ cup Dark Brown Sugar, packed
- Pinch of Salt
- ½ cup Pure Maple Syrup
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Heavy Whipping Cream
- 1 ½-2 cups Toasted Pecans, some halves and some roughly chopped
Instructions
Cinnamon Rolls
- In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
- Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough.
Sticky Pecan Topping
- When the dough has been proofing for 45 minutes or so start the sauce. In a medium pot over low-medium heat cook together the butter, brown sugar, salt, maple syrup, and vanilla. Mix constantly once all combined turn heat to medium and cook on an aggressive simmer but not boiling. Let it cook for 2 minutes.
- Then take-off of the heat and add the cream one tablespoon at a time, whisk to fully combine. Pour into a greased 9X13 pan and add pecans on top.
- Check the dough after the hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.
- Brush the dough with 2 Tablespoons Melted Butter. In a small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of the dough and slice the 6 tablespoon butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's. Place rolls into prepared pan on top of sticky toffee sauce, at this point, you can lightly cover with clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR cover with plastic wrap, and place in the fridge overnight.
- If letting rise overnight, the next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise they should double in size.
- Once the dough has risen, preheat the oven to 350F/180C. Now slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. When the oven is properly preheated bake for 24-29 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before placing a large serving platter or sheet pan on top then flip them to invert them out of the pan. Store leftovers in an air-tight container in the fridge for up to 3 days.
Notes
- **I highly suggest investing in an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4, and you do not want to risk burning your yeast or using too cold of water and not activating it properly.
- Total time includes rise time unless you prep the night before then add 8 hours
- Dough recipe: Taste of Home Baking Cookbook
- Prep Time: 35 Minutes
- Rising Time: 1 Hours 45 Minutes
- Cook Time: 30 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: pecan sticky buns
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Regina says
This is the best roll. I ate mine with ice cream and it did not disappoint!
★★★★★
Cheryl E Johnson says
Is there a substitute for the dry milk?
I don't want to buy a container or dry milk just for one recipe.
Elizabeth Waterson says
Hi Cheryl, it's not my preference but you could use warm milk instead of water and just omit the milk powder! Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
Deborah Finn says
Good sticky buns, but I had to guess on the amount of pecans because they were not listed in the ingredients.
★★★★★
Elizabeth Waterson says
Oh no, Deborah! Thank you for pointing it out. I have updated the recipe card as I use 1 1/2- 2 cups some halves and some chopped. I am so glad to hear you enjoyed the buns though!! Thank you so much for the 5-star review. Take care. XX Liz
Mari Ullrich says
I made this recipe last night and the rolls are in the fridge. I am baking them soon and just noticed that there is no quantity mentioned of how much cream to pour over the rolls before they go in the oven. Did I overlook something?
Elizabeth Waterson says
Hi Mari, It is the 1/2 cup Heavy Cream, slightly warmed that you put on top of the rolls before baking. Please let me know how you liked the rolls! Take care. XX Liz