Grandma’s Southern Sticky Buns

Soft cinnamon rolls baked over a rich buttery caramel-pecan topping that becomes irresistibly sticky when inverted.
Ingredients
For the Sticky Topping
1/2 cup (115g) unsalted butter
1 cup packed brown sugar
1/4 cup honey or light corn syrup
1 1/2 cups pecans, chopped
For the Rolls
1 package (8-count) refrigerated cinnamon roll dough (or homemade cinnamon roll dough)
2 tbsp melted butter
1/4 cup brown sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C).
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and honey until smooth.
Pour the caramel mixture into a greased 9×13-inch baking dish.
Sprinkle the chopped pecans evenly over the caramel layer.
If using plain dough, brush with melted butter and sprinkle with brown sugar and cinnamon before rolling and slicing.
Arrange the cinnamon roll slices over the pecan mixture, leaving a little space between them.
Bake for 25–30 minutes, or until golden brown and cooked through.
Let the pan rest for 5 minutes.
Carefully invert onto a serving platter while still warm so the sticky pecan topping runs over the rolls.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
8–10 sticky buns
Tips
Add 1/2 teaspoon vanilla extract to the caramel for extra flavor.
Toast the pecans before using for a deeper, nuttier taste.
Serve warm with coffee or a cold glass of milk.
These old-fashioned Southern sticky buns are soft, gooey, buttery, and loaded with caramelized pecans—perfect for breakfast, brunch, or holiday gatherings.