The Daily Plate

Overnight Pecan Sticky Buns

These overnight pecan sticky buns are the ultimate brunch showstopper: soft, swirled cinnamon rolls baked over a bubbling layer of caramel and toasted pecans, then flipped so the glossy goo runs down every side. Best of all, you assemble them the night before and just bake in the morning. Fans of cozy spice will also love our Cinnamon Roll Pumpkins.

Overnight pecan sticky buns flipped upside down with glossy caramel pecan glaze dripping
Prep time30 min + overnight chill
Cook time30 min
Total9 hr (mostly chilling)
Yield12 buns
CuisineAmerican
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🪵Ingredients

  • 1 cup warm milk (110°F)
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, melted, divided
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 tsp fine salt
  • Caramel: 3/4 cup butter + 1 cup brown sugar + 1/3 cup honey
  • 1 1/2 cups pecan halves, toasted
  • Filling: 1/2 cup soft butter + 3/4 cup brown sugar + 2 tbsp cinnamon

👩‍🍳Instructions

  1. Wake the yeast. Stir the yeast and 1 tablespoon of the sugar into the warm milk; rest 5–10 minutes until foamy.
  2. Mix the dough. Whisk in the remaining sugar, 1/4 cup melted butter, and the eggs. Add the flour and salt; knead 8–10 minutes until smooth and elastic. Rise 1 hour until doubled.
  3. Build the caramel base. Melt 3/4 cup butter with the brown sugar and honey until smooth. Pour into a greased 9x13-inch pan and scatter the pecans over it.
  4. Roll and fill. Roll the dough to an 18x12-inch rectangle. Spread with 1/2 cup soft butter, then the brown sugar–cinnamon filling. Roll up tightly from the long side and cut into 12 buns.
  5. Chill overnight. Nestle the buns cut-side down over the caramel. Cover and refrigerate 8–12 hours. In the morning, let stand 30 minutes while the oven preheats to 350°F (175°C).
  6. Bake and flip. Bake 28–32 minutes until deep golden. Rest 5 minutes, then invert onto a platter and let the caramel cascade. Serve warm.

💡 Sticky bun smarts

Dental floss (unflavored) slices the roll cleaner than a knife — no squished spirals. Toast the pecans first for deeper flavor; raw pecans taste flat under all that caramel. If the tops brown too fast, tent with foil for the last 10 minutes.

Common questions

Can I skip the overnight chill?

Yes — let the assembled buns rise at room temperature for 45–60 minutes instead, then bake. The overnight rest just builds better flavor.

How do I know the dough has risen enough?

It should roughly double in size and spring back slowly when poked. A cold kitchen may need an extra 30 minutes.

Can I freeze sticky buns?

Yes — freeze the baked, cooled buns up to 2 months. Warm in a 325°F oven for 12–15 minutes and the caramel re-melts.

Why are my buns dense?

Usually under-kneaded dough or expired yeast. Check your yeast blooms foamy, and knead until the dough is smooth and springs back.

Caramel pecan sticky buns with glossy glaze close-up
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