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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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5 from 1 vote

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 377kcal

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

Serving: 1g | Calories: 377kcal | Carbohydrates: 31.8g | Protein: 9.4g | Fat: 25.2g | Saturated Fat: 7g | Polyunsaturated Fat: 18.2g | Cholesterol: 66mg | Sodium: 300mg | Fiber: 6g | Sugar: 3g