Classic sticky buns covered in an irresistible caramel-y pecan topping make the absolute best weekend breakfast ever! You won’t believe how good these are.
So three things, guys…
One, happy, happy, haaaaaaaappy FRIDAY!
Two, this has been the longest week ever. Seriously, it crawled.
Three, I brought along celebratory sticky buns because we all made it in one piece to Friday. Just barely, but I’m here, you’re here and so are the best sticky buns in the world. Woo to the HOO!
Who’s ready for a lazy weekend like no other?
So it’s probably no huge secret that I’m obnoxiously obsessed with overnight breakfasts around here. Likely due the fact that overnight breakfast = lazy next morning. All the lazies and I’m not the teensiest bit ashamed.
Especially Saturday mornings. Oh, man, I LIVE for lazy Saturday mornings! I’ll usually make an overnight breakfast just so I can squeeze in more lazies, then I’ll chill on the couch with a steady flow of homemade lattes and Pinterest on my phone for lots and lots of hours. Or at least until I have to get up to make more coffee and snag a sticky bun. 😉
Now…we need to chat things up about these little buns of awesomeness that will make ANY morning like my embarrassingly lazy Saturdays.
Eek. I’m probably the worst influence ever right now encouraging you to be lazy. Kids, cover your ears.
So. As with all my yeasty breakfast items around here, this one goes back to where it all began. Just a classic cinnamon roll recipe and I posted about 2 years ago, which also has the most hideous photos known to man. *covers eyeballs*
That’s the base for the buns you see. And man, is it the best. Ultra-ULTRA melt-in-your-melt fluffy textures that even beginning yeast bakers can nail!
And then came the caramel…coupled with toasty pecans in the bottom of the pan with the buns of mercy nestled on top.
Night before: To the fridge with them all.
Next morning: To the oven, y’all!
25-ish minutes later: To your belly with them all, aaaaand GO!
Ugh, that gloriously-drippy caramel-y topping gets me every single freaking time, guys. The struggle now begins of whether or not we should eat them all…
The answer is pretty obvious.
Best-Ever Overnight Pecan Sticky Buns
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- BUNS:
- 1 pkg 1/4 oz active dry yeast (2-1/2 teaspoons)
- 1 cup warm milk 110F
- 1/4 cup agave nectar
- 1/3 cup vegetable oil
- 3 large eggs lightly beaten
- 1 teaspoon salt
- 4 to 4-1/2 cups white whole wheat flour
- CARAMEL PECAN TOPPING:
- 1/3 cup butter
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup agave nectar
- 1/4 teaspoon baking soda
- 3/4 cup chopped pecans toasted
- FILLING:
- 2 tablespoons butter softened
- 1/3 cup coconut sugar (or brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Make the buns: In the bowl of a large stand mixer, fitted with a dough hook, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in agave, oil, eggs, salt, and 4 cups flour on medium speed until dough pulls away from sides of bowl into a ball. (if dough seems too sticky, add additional flour by the tablespoon until it comes together)
- Turn dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Make the topping: In a medium saucepan over medium heat, melt butter. Whisk in sugar, and agave. Bring caramel to a simmer, stirring occasionally until caramel begins to thicken and turns golden brown, about 5 minutes. Remove from heat and stir in baking soda and toasted pecans. Immediately spread into the bottom of a 9x13 baking pan. Set aside.
- Assemble the buns: Punch risen dough down. On a floured surface, roll into a 12x18 rectangle. Spread butter to within 1/2-in of edges and sprinkle sugar and cinnamon over butter, patting flat. Roll up tightly along the long side and pinch edges to seal. Cut into 1/2 to 1-in rolls and place swirl-side up over pecan-caramel sauce in pan. Cover pan with plastic wrap and refrigerate overnight. NOTE: if baking immediately, let buns rise 30 minutes at room temperature then bake as directed.
- The next morning, remove sticky buns from refrigerator and remove plastic wrap. Bake at 375F 20-25 minutes or until golden-brown and caramel is bubbly. Remove from oven and let stand 5 minutes, then invert onto a serving tray. (if any pecans and caramel stick to pan, scrape off with a spatula and drizzle over buns) Enjoy sticky buns warm!
Nutrition
Need some more Fri-YAY breakfast ideas??
Frosted Multi-Grain Breakfast Bars
Coffee Shop-Style Pumpkin Spice Scones
Gayle @ Pumpkin 'N Spice says
Best Friday treat ever! Sticky buns are one of my favorites, yet I’ve never made them before. Yikes! I will definitely need to after seeing this recipe. That caramel pecan topping as me swooning. This would be such a perfect breakfast to wake up to on the weekends!
Sarah says
It’s totally weekend breakfast to a T, right? Thanks Gayle!
Bianca says
What can be used in replacement of agave nectar? Can I use sugar or honey?
And if I make the buns, how long is the total rising time if I’m going to be baking them on the day of?
Sarah says
Honey would work fine as a sub! Total rising time would be about 1-1/2 hours if you are baking them the day of. 🙂
Natalie R says
These look delicious! If making the overnight version, do the rolls need to come to room temperature before baking?
Sarah says
Nope! They can just go straight into the oven from the refrigerator! 🙂
Mel @ The Refreshanista says
Oh my gosh YUM!!! I want like 5 of these right now with a big cup of coffee. They look amazing 🙂
Sarah says
Five of these with lots of coffee sounds about right to me! 🙂
Jen says
What a perfect way to end a long week. They look AMAZING!
Sarah says
Exactly! Thanks so much Jen! 🙂
Amanda says
I have a serious love affair with sticky rolls. All of the pecans on top look SO good. Just give me four of these right now! ?
Sarah says
You and me both, Amanda! Sticky buns are just too dang good. 😉
Jessica @ Jessica in the Kitchen says
This seriously put an immediate smile only face Sarah! Make no mistake – I would dive head first into these!
Sarah says
Thanks so much Jessica! XOXO 🙂
Kristen @ The Endless Meal says
This is seriously evil of you to make me look at these when I don’t have one in front of me right now! 🙂
Sarah says
I wish I could send you some, Kristen! Haha! I reaaaaally need them outta the house and away from me. 😉
Natalie says
Hello Sarah,
I was wondering if the ‘cups’ measurement refers to volume or weight? We use grams here in Australia and I’m trying to work out the conversions, in order to make these *delicious* looking sticky pecan buns..
Thanks! Natalie
Sarah says
Hi Natalie! I don’t know the exact measurements for grams, however, you can use this website to easily convert the cups to grams.
Natalie says
Thanks Sarah ! I’m starting them tonight
*exciting*
Sarah says
I hope you loved them, Natalie!
Natalie says
OH MY GOD! they were brilliant, completely delicious and soft and caramely. YUM!! Thanks for the recipe Sarah 🙂
Sarah says
I’m SO happy that you loved them, Natalie! Thanks for letting me know! 🙂
Melissa says
These look amazing! Is there a substitute if you don’t have agave nectar on hand?
Sarah says
Honey would work great as a sub Melissa!
Brianna says
Can I use regular all-purpose flour instead of the whole wheat?
Sarah says
Yes, that would be fine!
Ella says
Can. These be mad with sugar I don’t like agave nectar
Sarah says
Sugar would be a fine substitute!
Cara says
I make these every Christmas, they are delicious and my family loves them!
Do you think that I could make them 2 nights ahead of time (like Christmas Eve Eve and then bake Christmas morning)? Would they hold up that long in the fridge?
Sarah says
Hi Cara – I haven’t tried that myself, but I imagine letting them sit in the fridge 2 nights would work just fine! Feel free to report back as to how it goes. 🙂