Easy Rum Toffee Pecan Sticky Buns Recipe

Homemade pecan sticky buns filled with cinnamon brown sugar and topped with a decadent rum toffee sauce! Think cinnamon rolls but with a buttery, ooey gooey, sticky topping. These pecan sticky buns are easy to make and packed with brown sugar, nutty, caramel-y, and cinnamon-spiced flavors. Learn how you can make these sticky buns from scratch ahead of time or overnight for your favorite holiday.

📝 Ingredients

• 1 cup whole milk (warm)
• 1 tablespoon brown sugar
• 2 1/4 teaspoons instant dry yeast
• 2 large eggs
• 4 tablespoons unsalted butter (melted)
• 1/2 teaspoon salt
• 3 1/2 cups Bob’s Red Mill All-Purpose Flour
• 1 cup brown sugar (packed)
• 1/2 cup unsalted butter
• 1/4 cup dark spiced rum
• 1 1/2 cups pecans (toasted and chopped)
• 4 tablespoons unsalted butter (melted)
• 1/2 cup brown sugar (packed)
• 2 teaspoons ground cinnamon

👨‍🍳 Instructions

1. 1Make the dough & let it rise. In the bowl of a stand mixer, add the warm milk then stir in the brown sugar and instant dry yeast. Allow it to sit for 2-3 minutes until foamy. Mix in the eggs, butter, and salt until combined. Switch to the dough hook, add flour, 1 cup at a time, and mix until a dough forms. If you don't have a stand mixer with a dough hook, you can mix and knead by hand until a dough forms. Cover the bowl with a kitchen towel and let it rest in a warm place for 1 hour until the dough has doubled in size.
2. 2Make the rum toffee pecan topping. Spray a 9×13 baking dish with nonstick cooking spray. Set aside. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, and stir in rum. Pour the mixture into the baking dish and top with the chopped pecans. Set aside.
3. 3Make the brown sugar cinnamon filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.
4. 4Roll out the dough. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and evenly roll it out into a rectangle, making sure the long side is 18-inch long.
5. 5Add the cinnamon-sugar filling. Brush melted butter over the rectangle. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter.
6. 6Cut the dough into buns. Carefully and tightly roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 buns. Using a sharp knife, cut into 12 buns.
7. 7Let the buns rise (again). Transfer each bun to the baking dish with the rum toffee pecan topping. Cover the buns with a kitchen towel and let them rise for 30 minutes.
8. 8Bake the buns. Preheat the oven to 375ºF. Bake the buns for 25-30 minutes or until golden brown on top. At the 12-minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much.
9. 9Serve. Remove from oven and let them cool for 5 minutes. Carefully invert the buns onto a large serving dish. Serve warm. Enjoy!