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Easy Homemade Pecan Sticky Buns

Perfectly flaky dough with a caramel and nut topping that’s not overly sweet, but just sweet enough to give your sweet tooth a fix. Ina Garten knows her homemade pecan sticky buns, and after you make this sticky buns recipe, you’ll know and love them, too.

easy homemade pecan sticky buns

There are a billion things on my plate to get done but I’ll be darned if I actually want to sit down and start crossing things off my list. We all feel this way once in a while, but one thing that always helps me feel like I can conquer the day (and ever-growing to-do list) is baking.

And since breakfast kicks off the day, it’s a great place to start. Sticky buns are kind of my thing. Not only am I known for making this Ina Garten Sticky Buns recipe, I’ve tried so many amazing flavor combinations that I need some sort of crown or pin for my achievements.

What You Need For This Homemade Sticky Bun Recipe

  • Pecans
  • Puff pastry
  • Butter
  • Sugar

For The Filling

  • Cinnamon
  • Sugar
  • Butter
  • Raisins (not everyone likes them, so feel free to leave them out if you prefer them that way)

These particular sticky buns are super easy to make. They use a muffin tin to hold their shape, so that takes some of the work out for you. And keeps the sticky topping contained and right where it belongs-on top of the buns, not pooling in the pan.

Seriously, is there anything you can think of that smells more like a big cozy hug? Sticky buns are the epitome of comfort food, especially on a cold morning.

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Once you bite into that soft gooey perfection, you can’t help but smile. So make some sticky buns, have a cup of coffee, and get down to business.

Ina Garten's Sticky Buns Recipe Recreated by Kita Roberts on

Pecan Sticky Buns Variations

I know I mentioned I love dabbling in new flavors for my favorite sticky buns recipe, so I wanted to share a few of my favorites.

  • Caramel Sticky Buns- Use a drizzle of caramel sauce when you do the brown sugar and butter, then add some to the top for good measure
  • Orange Pecan Sticky Buns- Add some orange extract to the sticky buns recipe then add a bit to the glaze.
  • Apple Cinnamon Sticky Buns-add 1/2 teaspoon apple pie spice to the brown sugar before mixing it with the butter.

Breakfast? Check! You’ve got this.

Frequently Asked Questions

How do I know when my buns are done?

When they are golden brown on top, Insert a knife or toothpick and when it comes out clean your dough is done through to the center.

My sticky buns are sticking to the tin, what do I do?

I don’t usually find this to be a problem but if it is your experience, and you’ve followed all the steps, you can give your muffin tin a coat of non-stick spray before you fill it.  You can also buy a non-stick tin like this one here.

My buns were overdone, what did I do wrong?

Oven temperature can vary so check your buns early. You can also get an in-oven thermometer to check for the true temperature and find out if you have any hot spots.

How to Reheat Leftover Sticky Buns
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If your buns are a bit stale you can place a glass of water in the microwave with your pastry and they’ll revive perfectly!
You can easily rewarm any leftover sticky buns in the microwave, oven, or air fryer. Use an appropriate baking dish and warm on a low heat setting.

How to Store Pastries

You can store your pastries in an airtight container in the refrigerator for several days.

If you love these then you will love these other top recipes:

Banana Bread with Nutella Swirls
Quick Maple Cinnamon Rolls
Toasted Coconut Blueberry Banana Bread Scones

If you’ve tried my Sticky Buns recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Yield: 12 buns

Ina Garten's Sticky Buns

Ina Garten's Sticky Buns

This sticky buns recipe from Ina Garten will give you the flakiest, best tasting breakfast or brunch treat you can imagine.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the buns:

  • 12 tbsp 1 1/2 sticks unsalted butter, at room temperature
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup pecans, chopped in very large pieces
  • 1 package, 17.3-ounces/ 2-sheets frozen puff pastry, defrosted

For the filling:

  • 2 tbsp unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 3 tsp ground cinnamon
  • 1 cup raisins
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  1. Preheat the oven to 400 degrees F. 
  2. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. 
  4. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. 
  5. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
  6. Lightly flour a wooden board or stone surface. 
  7. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. 
  8. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. 
  9. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. 
  10. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. 
  11. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
  12. Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful – they’re hot! 
  13. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.


From Food Network

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 273Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 20mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 1g

Nutrition information provided is an estimate from For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.


Sunday 24th of October 2021

These turned out great! Super simple and yummy. I used a silicone muffin mold, so topping sticking was not an issue. I will definitely make again.


Monday 25th of October 2021

Crisp high fives!

Sue B

Tuesday 12th of October 2021

Could these be baked ahead and frozen? Or, alternatively, prepared and frozen before baking?


Monday 25th of October 2021

Sure thing. Just make sure to reheat them at a low 325 to not over back or burn the topping


Monday 26th of July 2010

I have had those sticky buns on my "to bake" list for about a year. Delicious? And, dude, I am in a rut, too. I think it's the "summertime blues". Ugh.

You can do it!


Monday 26th of July 2010

I can't say they were delicious - though they were good. I think there are better recipes out there and I plan on trying a few. Alton Brown has an over night one that I may try next. These seemed to almost be too done on the bottom (which are the tops in the tin) with the butter sugar mixture sticking a little too much to the tins and not soaking down into the buns. They were a great quick fix Sunday breakfast though.


Sunday 25th of July 2010

I need to pay closer attention. I was scrolling through your tasty sticky bun photos, reached the end, and said "She put green onions on her sticky buns?!?" Next time, I want to see your to do list. No deleting! :)

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