Name: Pecan Praline Sticky Buns
Prep time: 35 min
Cook time: 45 min
Total time: 2 h 50 min
Yield: 14
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup sugar; 5 cups flour, divided; 2 cups warm whole milk, 110-115°F; 1 pack active dry yeast; 2 tsps salt; 1 tsp baking powder; 1 cup pecans, whole or chopped; 1/2 cup evaporated milk; 3/4 cup light brown sugar, packed; 3/4 cup granulated sugar; 3 tbsps unsalted butter; 1/2 tsp vanilla; 1/2 tsp salt; 1/2 cup butter, softened; 2 tbsps ground cinnamon; 1/4 cup unsalted butter; 3/8 cup brown sugar, packed; 1/4 cup evaporated milk; 1/2 tsp vanilla extract; 1/2 cup chopped pecans; Pinch of salt

Pecan Praline Sticky Buns

Rachaell

Pecan Praline Sticky Buns

There’s something magical about pralines that brings back memories of Southern charm and sweet indulgence. For me, that nostalgia stems from River Street Sweets Cany Store in Savannah, Georgia, where I first discovered the melt-in-your-mouth allure of pralines. This recipe for Pecan Praline Sticky Buns is inspired by that unforgettable flavor, marrying the gooey warmth of sticky buns with the rich, nutty crunch of praline candy.

Whether it’s for a special brunch, a holiday gathering, or simply a cozy Sunday treat, these sticky buns combine soft, pillowy dough with a sweet praline glaze that transforms them into an irresistible dessert (or breakfast, if you’re feeling indulgent which we usually do!). Here’s everything you need to know to bring a taste of Savannah right into your kitchen.

Tips for the Perfect Pecan Praline Sticky Buns

Praline Candy in Advance: You can make the praline candy up to three days ahead and store it in an airtight container, so it’s ready to sprinkle when needed.
Let it Rise Properly: Be patient with the rising time. If the room is cool, let the dough rise in a warm spot, like inside an oven with just the light on.
Keep an Eye on Temperature: Cooking the candy mixture to 235-240°F is key to getting the right praline texture. Use a thermometer if you have one!
Serving Suggestions: These buns are perfect on their own, but a dollop of whipped cream or vanilla ice cream can take them to the next level for dessert!
Custom Spice Blend: For an extra hint of warmth, try adding a pinch of cinnamon and nutmeg to the dough for an autumn-inspired flavor twist.

Pecan Praline Sticky Buns

Yield: 14-16

Prep Time: 35 minutes

Cook Time: 45 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 50 minutes

There's something magical about pralines that brings back memories of Southern charm and sweet indulgence.

Ingredients

Dough

1/2 cup unsalted butter, melted
1/2 cup sugar
5 cups flour, divided
2 cups warm whole milk, 110-115°F
1 pack active dry yeast
2 tsps salt
1 tsp baking powder

Praline Filling

1 cup pecans, whole or chopped
1/2 cup evaporated milk
3/4 cup light brown sugar, packed
3/4 cup granulated sugar
3 tbsps unsalted butter
1/2 tsp vanilla
1/2 tsp salt
1/2 cup butter, softened
2 tbsps ground cinnamon

Praline Glaze Topping

1/4 cup unsalted butter
3/8 cup brown sugar, packed
1/4 cup evaporated milk
1/2 tsp vanilla extract
1/2 cup chopped pecans
Pinch of salt

Instructions

Praline Filling

Line a baking sheet with parchment paper. Set aside.
In a medium heavy pot, combine sugar, brown sugar, salt, evaporated milk and butter. Over medium heat, stir using a wooden spoon. Sugars will dissolve and it will begin to boil. Continue to stir/cook until temperature reaches 235-240°F. Remove from heat. Allow to cool for 5 minutes then stir in vanilla and pecans.
Pour candy onto prepare baking sheet. Allow to cool to room temperature (30-60 minutes) and chill in the fridge for at least an hour. Note: the candy should be close to room temperature by the time the dough is ready to rise in the next step, or plan ahead and make it the night before.
Break up chilled pralines into smaller pieces and put into a food processor. Pulse until broken down into a coarse, pebble-like consistency.

Dough and Glaze

Start by greasing (2) 9x13 baking dishes. In a large bowl, whisk together, milk, melted, butter, and sugar. Sprinkle yeast on top and allowed to sit for 5 minutes or until frothy.
Add 4 cups of flour and use a wooden spoon to mix into milk mixture until combined. Cover bowl with clean dish towel and allow to rise for 1 hour.
Once doubled in size, add salt, baking powder, and ~3/4 cup of flour to dough and mix. Flour a clean surface, pour dough onto surface. Knead dough lightly while adding flour as needed.
Once dough is no longer sticky, roll out dough into large rectangle-ish that is about a 1/2 inch thick. Evenly spread softened butter onto dough then sprinkle ground praline and cinnamon on top.
Carefully roll dough over itself to create cinnamon bun form. Use a sharp knife to cut 14-16 cinnamon buns, as shown, (cut in half and repeat to get even slices). Place, cinnamon buns, snug in prepared baking dishes. Cover with plastic wrap or dish towel and allow to sit for 30 minutes.
Meanwhile, preheat oven to 350°F. Remove plastic wrap and bake for 25-30 minutes or until golden.
In a medium saucepan, melt butter for praline glaze over medium heat until it’s fully melted and just starting to bubble.
Stir in the brown sugar and evaporated milk. Continue to stir until the mixture is smooth and the sugar has dissolved, 2-3 minutes. Bring to a gentle boil, then reduce the heat to low. Simmer for 2-3 minutes, stirring occasionally.
Remove from heat and stir in the vanilla extract, chopped pecans, and salt.
While the glaze is still warm, pour or drizzle over sticky buns. Enjoy!