A decadent twist on classic sticky buns, the Pecan Sticky Roll Cake brings together everything you love about cinnamon rolls and caramel pecan sticky buns in one showstopping dessert. This spiral-stacked beauty features buttery dough swirled with cinnamon sugar and drenched in a rich, nutty caramel glaze. Ideal for brunch, holiday gatherings, or whenever you want to impress your guests with something special and sweet.

Why You’ll Love This Recipe

• Combines the best parts of cinnamon rolls and sticky buns in cake form
• Rich, buttery caramel glaze infused with crunchy pecans
• Perfect for special occasions or as a luxurious breakfast treat
• Made with pantry-friendly ingredients and simple techniques
• Visually stunning with layers of swirled dough and golden topping

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
3/4 cup warm milk
1/4 cup unsalted butter, melted
1 large egg

For the Filling:
1/2 cup brown sugar
2 tsp ground cinnamon
1/4 cup unsalted butter, softened

For the Pecan Caramel Topping:
1/2 cup unsalted butter
1/2 cup brown sugar
2 tbsp heavy cream
1 cup chopped pecans
Pinch of salt

Directions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg. Mix until a soft dough forms, then knead until smooth and elastic.
3. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
4. Roll the dough into a rectangle on a lightly floured surface.
5. Spread the surface with softened butter, then sprinkle evenly with cinnamon and brown sugar.
6. Cut the dough into long strips and layer them accordion-style into a greased round cake pan.
7. In a small saucepan, melt the butter for the topping. Stir in brown sugar, cream, and salt. Simmer for 2–3 minutes.
8. Add chopped pecans and stir to combine.
9. Pour half of the pecan caramel mixture into the bottom of the prepared pan, then place the layered dough strips on top. Pour the remaining topping over the dough.
10. Let rise again for 30 minutes.
11. Bake at 350°F (175°C) for 30–35 minutes or until golden and baked through.
12. Allow to cool slightly before slicing. Serve warm with the sticky pecan glaze dripping over each piece.

Servings and timing

This recipe yields approximately 8–10 servings.
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Baking time: 30–35 minutes
Total time: About 2 hours 30 minutes

Variations

• Maple Twist: Replace the heavy cream in the caramel topping with maple syrup for a deeper flavor.
• Nut-Free Version: Omit pecans or replace them with sunflower seeds or pumpkin seeds for a similar texture without nuts.
• Chocolate Swirl: Add mini chocolate chips to the cinnamon-sugar filling for a chocolatey surprise.
• Orange Zest: Mix in fresh orange zest with the filling to give it a citrusy lift.
• Gluten-Free: Use a 1:1 gluten-free flour blend suitable for yeasted doughs.

Storage/Reheating

Storage:
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating:
To reheat, warm individual portions in the microwave for 15–20 seconds, or place the whole cake (covered in foil) in a 300°F (150°C) oven for 10–15 minutes until heated through.

FAQs

What type of yeast should I use?

Active dry yeast is recommended for this recipe. If using instant yeast, you may skip the first rise and mix it directly into the flour mixture.

Can I make this recipe ahead of time?

Yes, you can prepare the dough and assemble the cake the night before. Store it covered in the refrigerator overnight and allow it to come to room temperature before baking.

How do I know when the dough is kneaded enough?

The dough should be smooth, elastic, and no longer sticky. This usually takes 8–10 minutes of kneading by hand or 5 minutes using a stand mixer.

Can I freeze the pecan sticky roll cake?

Yes, you can freeze the baked cake (cooled completely) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Why is my dough not rising?

Ensure your milk is warm but not too hot (about 110°F/43°C) to activate the yeast. Also, make sure your yeast is fresh and not expired.

Can I use a different type of nut?

Yes, walnuts or almonds work well as substitutes for pecans.

What can I use instead of heavy cream in the caramel topping?

You can use whole milk or evaporated milk, but the topping may be slightly less rich.

How do I prevent the caramel from burning?

Cook the caramel over medium heat and stir continuously. Don’t walk away while it’s bubbling.

Can I make this without a cake pan?

Yes, a square or rectangular baking dish can also work, though the shape of the roll cake will vary.

Is this dessert overly sweet?

It is a sweet treat, but the balance of dough, cinnamon, and pecans keeps it from being cloying. You can reduce the sugar in the filling slightly if desired.

Conclusion

The Pecan Sticky Roll Cake is an indulgent and delightful dessert that beautifully blends the textures and flavors of cinnamon rolls and sticky buns into one irresistible creation. With its gooey pecan topping, soft swirled dough, and homemade charm, it’s the kind of recipe that turns any occasion into something special. Whether served at brunch, shared at holiday dinners, or enjoyed with a hot cup of coffee, this cake is sure to become a cherished favorite.

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