Cinnamon Pecan Bourbon Buns

This pillowy cinnamon pecan sticky bun recipe transforms simple ingredients into an extraordinary breakfast treat that will fill your home with irresistible aromas. The bourbon glaze adds a sophisticated touch that elevates these buns beyond the ordinary, making them perfect for special brunches or holiday mornings.

I first created these sticky buns for a Christmas morning tradition, and now my family refuses to celebrate any special occasion without them. The bourbon glaze was a happy accident when I ran out of vanilla one morning, and it's been non negotiable ever since.

Ingredients

• All purpose flour: provides structure while keeping the dough tender
• Active dry yeast: gives these buns their pillowy texture
• Whole milk: adds richness to the dough
• Brown sugar: creates that classic sticky caramel flavor
• Toasted pecans: offer essential crunch and nutty flavor
• Bourbon: in the glaze provides depth without tasting boozy
• Heavy cream: makes the sticky layer exceptionally silky

Instructions

Activate the yeast:

Combine lukewarm milk with sugar and yeast in a large bowl and let sit for 5 minutes until foamy and fragrant. This step ensures your dough will rise properly and become light and airy.

Create the dough base:

Add melted butter, eggs, and salt to the yeast mixture, then gradually incorporate flour until a shaggy dough forms. The gradual addition prevents flour pockets and ensures even hydration throughout the dough.

Develop the gluten:

Knead the dough for 7 to 10 minutes by hand or 5 minutes with a mixer until it becomes smooth and elastic. The dough should spring back when poked but still feel slightly tacky to the touch.

First rise:

Place dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size. This slow rise develops flavor and improves texture.

Prepare the sticky layer:

Melt butter, brown sugar, and cream in a saucepan until completely smooth and pour into your baking dish. Arrange pecan halves over this mixture which will become the gorgeous topping when inverted.

Roll and fill:

Roll out risen dough on a floured surface into a large rectangle, spread with softened butter, and sprinkle with cinnamon sugar mixture and toasted chopped pecans. Roll tightly from the long edge to create the signature swirl.

Slice and arrange:

Cut the rolled dough into 12 equal pieces using a sharp knife or unflavored dental floss for clean cuts. Place them cut side up over the sticky pecan layer in your baking dish.

Second rise:

Cover the buns and allow them to rise again for 30 to 40 minutes until visibly puffy. This second rise ensures maximum tenderness and proper texture in the finished buns.

Bake to perfection:

Bake in a preheated 350°F oven for 28 to 32 minutes until golden brown and fully cooked through. The internal temperature should reach about 190°F if you have a thermometer.

Invert while warm:

Let the buns cool in the pan for just 10 minutes, then carefully invert onto a serving platter so the sticky pecan layer becomes the topping. Do this while still warm or the caramel may harden in the pan.

Finish with bourbon glaze:

Whisk powdered sugar with bourbon and enough milk to create a pourable consistency, then drizzle generously over the warm buns. The heat will help the glaze settle into all the nooks and crannies.

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The toasted pecans are truly the unsung heroes of this recipe. I once skipped the toasting step when in a hurry, and the difference was remarkable. Taking those extra 8 minutes to toast the nuts adds a depth of flavor that transforms these from good to unforgettable.

Make Ahead Magic

These sticky buns are perfect for stress free entertaining because you can prepare them the night before. After arranging the sliced rolls in your prepared baking dish, cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from the refrigerator and let them come to room temperature for about 45 minutes before baking. This slow rise actually enhances the flavor development while saving you time when guests are waiting for breakfast.

Perfect Yeast Tips

Working with yeast can be intimidating, but a few simple tricks ensure success every time. First, always check the expiration date on your yeast package. Then make sure your milk is lukewarm about 105 to 110°F which feels just slightly warm to the touch. Too hot and you will kill the yeast, too cold and it won't activate properly. The mixture should foam within 5 minutes if your yeast is alive and well. If nothing happens, start over with fresh yeast before proceeding.

Serving Suggestions

These cinnamon pecan sticky buns shine as the centerpiece of a special breakfast or brunch spread. Pair them with a protein rich dish like a vegetable frittata or scrambled eggs to balance the sweetness. Fresh fruit especially berries or citrus segments provide a refreshing contrast to the rich buns. For beverages, serve with strong coffee, hot chocolate, or even a mimosa for celebratory occasions. The bourbon notes in the glaze make these particularly wonderful with a good cup of dark roast coffee.

Seasonal Adaptations

Summer variation Add 1 cup of fresh blueberries to the filling. Fall twist Replace half the cinnamon with pumpkin pie spice. Winter holiday version Add 1 teaspoon orange zest to the dough.

Troubleshooting Tips

Even experienced bakers occasionally run into challenges with yeasted dough. If your kitchen is particularly cold, create a warm environment for rising by preheating your oven to its lowest setting, then turning it off and placing the covered dough inside with the door cracked open. If your buns are browning too quickly during baking, loosely tent with aluminum foil for the remaining bake time. For the perfect slice, use unflavored dental floss instead of a knife by sliding it under the rolled dough, crossing it over the top, and pulling tight.

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The first time I served these sticky buns at a family gathering, my normally reserved father in law ate three in one sitting and then asked if he could take the leftovers home. There is something about the combination of soft, yeasted dough, crunchy pecans, and that bourbon spiked glaze that makes these completely irresistible. While they do take some time to make, the process itself is straightforward and the results are absolutely worth every minute.

Recipe FAQ

→ Can I prepare these buns the night before?

Yes, assemble the buns and refrigerate overnight. In the morning, allow to come to room temperature and rise before baking.

→ How do I make a non-alcoholic glaze?

Replace bourbon with milk and a splash of vanilla extract for a delicious, alcohol-free glaze.

→ What is the best way to toast pecans?

Spread pecans on a baking sheet and bake at 350°F (175°C) for 6–8 minutes until fragrant, stirring halfway through.

→ How do I get the buns extra soft?

Knead the dough until smooth and let it rise until doubled in size. Use room temperature eggs and milk for best texture.

→ Can I freeze baked buns?

Yes, wrap tightly and freeze. Reheat in the oven, then drizzle with fresh glaze before serving for best results.