Decadent Cranberry Pecan Sticky Buns Recipe Perfect for Mornings

Posted on November 6, 2025

cranberry pecan sticky buns - featured image

Introduction

Have you ever woken up to the irresistible aroma of freshly baked cinnamon rolls? Now imagine something even better—soft, pillowy buns dripping with a luscious caramel glaze, studded with tart cranberries and crunchy pecans. That’s the magic of these Decadent Cranberry Pecan Sticky Buns. They’re the kind of treat that turns an ordinary morning into something special.

I first discovered this recipe on a chilly winter day when I was looking for a comforting bake that felt indulgent but had a little festive flair. Adding cranberries was a stroke of genius—they bring a delightful tang that perfectly balances the sweetness of the caramel glaze. Whether you’re planning a cozy family breakfast or simply want to treat yourself to something extraordinary, these sticky buns won’t disappoint.

What makes this recipe even better is how versatile it is. You can prepare the dough the night before, let it rise overnight, and bake them fresh in the morning. Trust me, there’s no better way to start your day. Let’s dive into this recipe for Decadent Cranberry Pecan Sticky Buns—you’re going to love it!

Why You’ll Love This Recipe

Perfect for Cozy Mornings: These sticky buns make any morning feel extra special, whether it’s a holiday or a lazy Sunday.
Easy to Make Ahead: You can prep the dough the night before, making your morning stress-free and delicious.
Balanced Flavors: The tartness of the cranberries complements the sweetness of the caramel, while pecans add a delightful crunch.
No Fancy Ingredients: Everything you need is likely already in your pantry, with just a few simple extras.
Crowd-Pleaser: These buns are a hit with kids and adults alike—perfect for brunch gatherings or as a thoughtful homemade gift.
Unapologetically Decadent: The gooey caramel glaze makes these sticky buns irresistible. They’re pure comfort food at its best.

This isn’t just any sticky bun recipe. The addition of cranberries and pecans makes it stand out with layers of flavor and texture. Whether you’re an experienced baker or just starting out, these buns will make you feel like a pro. They’re the kind of treat that makes you pause, savor, and maybe even close your eyes for that first bite.

What Ingredients You Will Need

This recipe combines simple pantry staples with a few special touches to create the ultimate sticky buns. Here’s everything you’ll need:

For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) warm whole milk (about 110°F)
- ⅓ cup (75g) unsalted butter, melted
- 2 large eggs
- ½ tsp salt
For the Filling:
- ¾ cup (150g) brown sugar
- 2 tsp ground cinnamon
- ½ cup (70g) dried cranberries
- ½ cup (60g) chopped pecans
For the Glaze:
- ½ cup (100g) brown sugar
- ¼ cup (60ml) heavy cream
- ¼ cup (60g) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt

Pro Tip: For the best results, choose high-quality dried cranberries—they’ll plump up beautifully while baking. If you’re feeling adventurous, you can swap out pecans for walnuts or almonds!

Equipment Needed

Mixing bowls (two large ones for dough and glaze)
Stand mixer with a dough hook (or a sturdy wooden spoon for manual mixing)
Rolling pin
9×13-inch baking dish
Measuring cups and spoons
Small saucepan (for the glaze)
Plastic wrap or a clean kitchen towel

If you don’t have a stand mixer, don’t worry—hand-kneading works just as well (and doubles as a mini workout!). For rolling out the dough, a wine bottle wrapped in plastic wrap can substitute for a rolling pin.

Preparation Method

Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 minutes until it’s frothy. Add the melted butter, eggs, and salt, then gradually mix in the flour. Knead the dough for 8-10 minutes until it’s smooth and elastic. If using a stand mixer, set it to medium speed with the dough hook.
Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours or until doubled in size.
Make the Glaze: While the dough is rising, prepare the glaze. In a small saucepan, melt the butter, brown sugar, and heavy cream over medium heat, stirring frequently. Once smooth, remove from heat and stir in vanilla and salt. Pour the glaze into your prepared baking dish, spreading it evenly. Sprinkle half of the pecans over the glaze.
Roll Out the Dough: Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle (about 16×12 inches).
Add Filling: Spread the brown sugar and cinnamon evenly over the dough. Sprinkle the dried cranberries and remaining pecans on top.
Roll and Slice: Starting from one long edge, roll the dough into a tight log. Use a sharp knife or dental floss to slice into 12 equal pieces.
Arrange and Let Rise Again: Place the rolls cut-side down on top of the glaze in the baking dish. Cover and let them rise for 30-45 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown. They should be fluffy with a gooey caramel topping.
Cool and Serve: Let the buns cool in the pan for 5 minutes, then carefully invert onto a serving plate. Serve warm for best results.

Cooking Tips & Techniques

Double Rise for Fluffiness: Don’t skip the second rise—it’s the secret to soft, airy buns.
Dough Texture: The dough should be slightly sticky but not too wet. Add small amounts of flour if needed during kneading.
Prevent Sticking: Use parchment paper or grease your baking dish generously to avoid any sticky situations.
Rehydrate Your Cranberries: If your cranberries seem dry, soak them in warm water for 10 minutes before using.
Don’t Overbake: Overbaking can lead to dry buns. Keep an eye on them in the last few minutes of baking.

Variations & Adaptations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix designed for yeast recipes.
Seasonal Twist: Swap cranberries for dried cherries or chopped dried apricots in the summer.
Nut-Free Version: Leave out the pecans or replace them with sunflower seeds for crunch.
Healthier Swap: Use coconut sugar instead of brown sugar and whole wheat flour for a wholesome twist.
Personal Favorite: I once added a sprinkle of orange zest to the filling—it added a bright citrus note that paired beautifully with the cranberries.

Serving & Storage Suggestions

These buns are best served warm, fresh out of the oven, with a drizzle of extra caramel glaze. Pair them with a hot cup of coffee or tea for the ultimate breakfast experience.

To store, cover tightly and keep in the refrigerator for up to 3 days. When ready to eat, reheat individual buns in the microwave for 20-30 seconds, or warm them in the oven at 300°F (150°C) for about 10 minutes.

If you want to freeze them, wrap each bun individually in plastic wrap and place them in an airtight container. They’ll keep for up to 2 months. Thaw overnight in the fridge and warm before serving.

Nutritional Information & Benefits

Each sticky bun is approximately 320 calories, with 12g of fat, 45g of carbohydrates, and 5g of protein. While indulgent, the cranberries offer a pop of antioxidants, and pecans provide healthy fats.

If you’re watching your sugar intake, you can reduce the brown sugar slightly or opt for a sugar-free substitute. These buns are vegetarian-friendly but contain nuts and dairy, so make adjustments as needed for allergies.

Conclusion

There’s something undeniably special about starting your day with these Decadent Cranberry Pecan Sticky Buns. They’re the perfect combination of sweet, tangy, and crunchy—a treat that feels both indulgent and comforting. Whether you’re baking them for family, friends, or just yourself, they’re sure to bring joy to your table.

Feel free to experiment with the recipe to make it your own. Add a sprinkle of cardamom for a slightly spiced twist or substitute the cranberries with your favorite dried fruit. Whatever you choose, these buns are guaranteed to be a hit.

If you give this recipe a try, let me know how it turned out! I’d love to hear your thoughts and see your creations. Share your sticky bun photos and tag me—I can’t wait to see your cozy morning masterpiece!

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can! Just activate the yeast in warm water with a pinch of sugar for 5-10 minutes until it’s frothy before adding it to the dough.

Can I make these sticky buns dairy-free?

Absolutely! Swap out the butter for a plant-based alternative and use almond milk instead of whole milk. It works beautifully.

What’s the best way to reheat sticky buns?

The microwave is quick and easy—just heat each bun for 20-30 seconds. Alternatively, you can use the oven at 300°F (150°C) for about 10 minutes.

Can I use fresh cranberries in this recipe?

Fresh cranberries are a bit tart for this recipe, but if you love that zing, you can use them. Just chop them finely and sprinkle a little sugar to balance the flavors.

How do I prevent the buns from sticking to the pan?

Make sure to generously grease the baking dish with butter or line it with parchment paper. This ensures the buns release easily after baking.