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.
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Best-Ever Overnight Pecan Sticky Buns

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.
Prep Time 8 hours
Cook Time 25 minutes
Total Time 8 hours 25 minutes
Servings 1 dozen sticky buns
Calories 377 kcal

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

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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!