Description
Soft, fluffy sticky buns filled with cinnamon sugar and topped with gooey bourbon caramel and toasted pecans. The perfect Southern-inspired brunch treat!
Ingredients
For the Dough:
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3/4 cup warm whole milk (about 105°F)
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2 1/4 tsp active dry yeast
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1/4 cup granulated sugar
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2 large eggs, room temperature
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6 tbsp unsalted butter, softened
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1 tsp vanilla extract
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3 3/4 cups all-purpose flour (or half bread flour for extra chew)
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1/2 tsp ground cinnamon
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1/2 tsp salt
For the Filling:
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1/2 cup packed brown sugar
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2 tsp ground cinnamon
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1 tsp ground ginger (optional)
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8 tbsp unsalted butter, softened
For the Bourbon Pecan Topping:
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1 cup packed brown sugar
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8 tbsp unsalted butter
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4 tbsp honey
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1 3/4 cups pecan halves (toasted and roughly chopped)
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3 tbsp bourbon (or sub with 1 tbsp vanilla extract)
Instructions
- Make the Dough:
In a stand mixer bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5 minutes, until foamy. Add eggs, remaining sugar, softened butter, and vanilla. Mix, then gradually add flour, cinnamon, and salt. Knead with dough hook (or by hand) until smooth, about 5–7 minutes. Place in a greased bowl, cover, and let rise until doubled (about 1 hour). - Prepare the Filling:
In a bowl, cream together brown sugar, cinnamon, ginger, and butter until smooth. Set aside. - Make the Topping:
In a saucepan over low heat, melt butter, brown sugar, and honey. Stir until smooth and bubbling, about 3 minutes. Remove from heat, add bourbon, and fold in pecans. Pour into a greased or parchment-lined 9×13-inch pan or large cast iron skillet. - Assemble:
On a floured surface, roll dough into a 10×16-inch rectangle. Spread filling evenly, leaving a 1/2-inch border. Roll up tightly and slice into 12 even pieces. Place cut side up on top of the topping in the pan. - Second Rise:
Cover and let buns rise until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C). - Bake:
Bake 30–35 minutes until golden brown and set. Let cool 5–10 minutes, then carefully invert onto a platter while still hot. - Serve:
Enjoy warm for best gooey texture!
Notes
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For a kid-friendly, alcohol-free version, substitute bourbon with vanilla or apple juice.
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Make ahead: Prepare through second rise, refrigerate overnight, and bake in the morning.
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Toasting the pecans enhances flavor—don’t skip it!
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Use dental floss for cleanly slicing the dough log.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 420
- Sugar: 21g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg