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Chocolate Pecan Sticky Buns with Bourbon Caramel

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These sticky rolls are the ultimate decadent treat. Soft and flaky brioche is swirled with generous amounts of chocolate, toasted pecans, and cinnamon and then baked in a bath of gooey bourbon infused caramel. A treat this amazing deserves to be enjoyed and savored while it is still warm from the oven.

plate with sticky buns topped with chocolate pecan sauce

Weekends and special occasions call for decadent and delicious treats, don’t you think? Upgrade your normal cinnamon rolls with these sticky buns filled with chocolate and pecans and topped with a bourbon caramel!

When you feel the need to treat yourself to something rich, chocolatey and oh so soul-satisfying, don’t reach for something that was shrink wrapped and stuck in a box months ago. Instead, head to the kitchen and spend just one hour (seriously, one hour is all you need!) creating this chocolately masterpiece, invite some friends over, and enjoy something that is truly worth it!
chocolate pecan sticky bun on white plate with fork

How to make these sticky buns

Please make sure to scroll down to the recipe card below for the full set of directions.

Make the brioche dough

  1. In a microwave safe glass, warm the milk and butter until the butter is melted.
  2. In a large bowl, mix together the yeast, warm water and 1 TBSP of sugar. Allow to sit for 5 minutes.
  3. Add the butter/milk mixture, the eggs, and the remaining sugar to the yeast and stir to combine.
  4. Start adding 1 cup of flour at a time, mixing until you have reached a soft dough – you might not need to add all of the flour. You want a soft dough, but not an overly sticky dough.
  5. Dump out on the counter and knead for 2 minutes (you can add a tiny bit more flour if you need to, but don’t add too much or your dough will become tough).
  6. Place a tea towel over the dough and allow to rest for 20 minutes (during this time, start prepping the other things).

Make the bourbon caramel sauce

  1. In a large skillet over medium heat, toast the pecans. Remove to a plate to cool.
  2. In a later saucepan, heat the butter over medium-low heat until melted.
  3. Stir in the brown sugar, cream, honey, salt and bourbon.
  4. Bring to a simmer and allow to cook, without stirring, for 3-5 minutes. You want a nice thick caramel solored sauce.
  5. Remove from the heat and pour into the prepared baking pan.
  6. Chop the pecans until you have 1 cup of chopped nuts. Set those aside, and break the remaining nuts into larger chunks. Sprinkle the larger chunks over the caramel in the baking pan.

Make the filling

  1. In a medium bowl, mix together the brown sugar, sugar, cinnamon and salt for the filling.
  2. Melt the butter for the filling and set aside to cool.

Assemble the sticky buns

  • Lightly flour your counter and roll out the dough into a very large rectangle.
  • Evenly brush the melted butter over the dough, leaving about 1/2″ border around the edges.
  • Sprinkle the filling evenly over the melted butter.
  • Sprinkle the chopped toasted pecans and the chopped chocolate over the filling.
  • Starting with the long edge of the dough, roll up into a log.
  • Using a sharp serrated knife, cut the log into 2″ pieces, and place each piece cut side up into the prepared pan, nestling it into the caramel.
  • Cover the dish with a dish towel and allow to rest while the oven preheats to 350F.

Bake

  • Bake for 18-20 minutes, until golden brown.
  • Remove from the oven and allow to cool on a wire rack for 3-5 minutes.
  • Place a serving tray upside down over the baking pan and flip the pan/tray so the rolls slide out onto the baking tray.

For a complete meal, serve these with a ham and cheese frittata and a berry fruit salad.

A plate of chocolate pecan sticky buns and a cup of coffee on a table, with a fork beside

Storage Information

Store these sticky buns covered on the counter for up to 4 days.

Rewarm them before serving for a few seconds in the microwave to remelt the caramel.

chocolate pecan sticky roll with cup of coffee

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 12 Servings

Chocolate Pecan Sticky Rolls with Bourbon Caramel

close up of plate with chocolate pecan breakfast rolls

Breakfast Decadence! These Pecan Sticky Rolls also have chunks of chocolate and bourbon laced caramel sauce of a rich and special treat!

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

**Dough

  • 3 Tablespoons yeast
  • 1 cup warm water
  • 1/2 cup + 1 TBSP granulated sugar
  • 1/4 cup butter, melted
  • 3/4 cup milk, warmed
  • 1/2 teaspoon salt
  • 2 eggs
  • 5 cups flour

**Bourbon Caramel

  • 12 Tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 1/2 cup cream
  • 1/3 cup honey
  • 1/4 teaspoon salt
  • 2 Tablespoons bourbon

**Filling

  • 3/4 cup brown sugar
  • 6 Tablespoons granulated sugar
  • 1 Tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 3 cups whole pecans
  • 2 cups good quality chopped chocolate

Instructions

Grease a 9x13 baking pan and set aside.

In a microwave safe glass, warm the milk and butter in 30 second intervals until the butter is melted. In a large bowl, mix together the yeast, warm water and 1 TBSP of sugar.

Allow to sit for 5 minutes.

Add the butter/milk mixture, the eggs, and the remaining 1 cup of sugar to the yeast and stir to combine.

Start adding 1 cup of flour at a time, mixing until you have reached a soft dough - you might not need to add all of the flour. You want a soft dough, but not an overly sticky dough.

Dump out on the counter and knead for 2 minutes (you can add a tiny bit more flour if you need to, but don't add too much or your dough will become tough).

Place a tea towel over the dough and allow to rest for 20 minutes (during this time, start prepping the other things).

In a large skillet over medium heat, toast the pecans until fragrant and slightly darker (be careful to stir the whole time so they don't burn).

Remove to a plate and allow to cool.

In a large saucepan, heat the butter over medium-low heat until melted.

Stir in the brown sugar, cream, honey, salt and bourbon.

Bring to a simmer and allow to cook, without stirring for 3-5 minutes. You want a nice thick caramel-colored sauce!

Remove from heat and pour into the prepared baking pan.

Chop the nuts until you have 1 cup of chopped nuts.

Set those aside, and roughly break up the remaining nuts into large chunks.

Sprinkle the large chunks of pecans over the caramel in the baking pan.

In a medium bowl, mix together the brown sugar, sugar, cinnamon and salt for the filling.

Melt the 1/2 cup of butter for the filling and set aside to cool.

Lightly flour your counter and roll out the dough into a very large rectangle.

Evenly brush the melted butter over the dough, leaving about 1/2" border around the edges.

Sprinkle the filling evenly over the melted butter.

Sprinkle the chopped toasted pecans and the chopped chocolate over the filling.

Starting with the long edge of the dough, roll up into a log.

Using a sharp serrated knife, cut the log into 2" pieces, and place each piece cut side up into the prepared pan, nestling it into the caramel.

Cover the dish with a dish towel and allow to rest while the oven preheats to 350F.

Bake for 18-20 minutes, until golden brown.

Remove from the oven and allow to cool on a wire rack for 3-5 minutes.

Place a serving tray upside down over the baking pan and flip the pan/tray so the rolls slide out onto the baking tray.

Arrange any of the caramel/nuts that might have stuck to the pan onto the rolls.

Serve warm, and Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 978Total Fat: 55gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 111mgSodium: 327mgCarbohydrates: 111gFiber: 6gSugar: 64gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Jenny Unternahrer

Friday 10th of June 2016

Oh-em-gee....yes please!!! These look fantastic. Thanks for the giveaway too! Mmmmm....chocolate!!

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