Homemade Glazed Pecan Sticky Buns-The Little Shop of Olive Oils

Homemade Glazed Pecan Sticky Buns

For the Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup warm water (110°F or 43°C)
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup Premium Extra Virgin Olive Oil
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt

For the Filling:

  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans

For the Glaze:


  • In a small bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes until it's foamy.
  • In a large mixing bowl, combine the warm milk, granulated sugar, EVOO, eggs, and the yeast mixture.
  • Gradually add the flour and salt, mixing until a dough forms.
  • Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  • In a small bowl, combine the granulated sugar, melted butter, and ground cinnamon to create a smooth filling mixture.
  • Roll out the risen dough on a floured surface into a rectangle (approximately 16x20 inches).
  • Spread the filling mixture evenly over the dough, leaving a small border around the edges.
  • Sprinkle the chopped pecans over the filling.
  • Roll the dough tightly from the longer side, forming a log.
  • Cut the rolled dough into 12 equal slices.
  • In a saucepan, melt the unsalted butter over medium heat.
  • Stir in the brown sugar, honey, and balsamic vinegar. Cook until the mixture is smooth and bubbling, about 2-3 minutes.
  • Remove from heat and stir in the heavy cream. Allow the glaze to cool slightly.
  • Preheat your oven to 350°F (175°C).
  • Pour the glaze mixture into the bottom of a 9x13-inch baking pan, spreading it evenly.
  • Place the sliced sticky buns on top of the glaze in the baking pan.
  • Bake in the preheated oven for 25-30 minutes, or until the buns are golden brown and cooked through.
  • Let the pecan sticky buns cool in the pan for a few minutes, then invert the pan onto a serving platter so that the glaze coats the buns.
  • Garnish with additional chopped pecans if desired. 
  • Serve the buns warm and enjoy the unique combination of sweet, sticky goodness with the rich flavors of EVOO and balsamic vinegar.
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