Transform your holiday breakfast tradition with these irresistible Gingerbread Spice Pecan Sticky Buns—the ultimate make-ahead Christmas morning treat. These homemade sticky buns combine soft, fluffy yeast dough with warm gingerbread spices, rich molasses, and crunchy pecans, all topped with a decadent caramel glaze that will have your whole house smelling like the holidays. Featuring Calicutts French Toast Spice Blend and premium Schermers pecans, this gingerbread sticky bun recipe is perfect for Christmas brunch, holiday gift-giving, or any special occasion that calls for an extra-special cinnamon roll upgrade. The overnight rise option makes these pecan sticky buns ideal for stress-free holiday morning baking, ensuring you can serve warm, gooey, spiced perfection straight from the oven while your family gathers around the table.
- by Jessica Hughes
Gingerbread Spice Pecan Sticky Buns
- by Jessica Hughes
Gingerbread Spice Pecan Sticky Buns
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Dough
4 C All-purpose flour
1/4 C Sugar, granulated
1 packet (2¼ tsp) Instant yeast
1 tsp Salt
1 C Whole milk, warmed
1/3 C Butter, melted
2 Eggs
Gingerbread Filling
1/2 C Butter, softened
3/4 C Brown sugar
4 Tbsp Calicutts French Toast
2 Tbsp Molasses
Sticky Topping
1/2 C Butter
1 C Brown sugar
1/4 C Heavy cream
2 Tbsp Molasses
1½ C Schermers Fancy Medium Pecans, chopped
Pinch of salt
Directions
Make dough: Combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until dough forms.
Knead for 8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour.
Make topping: Melt butter with brown sugar, cream, molasses, and salt. Pour into 9x13" baking pan. Sprinkle with pecans.
Make filling: Mix softened butter with brown sugar, French Toast Spice Blend, and molasses.
Roll dough into 18x12" rectangle. Spread filling evenly over dough.
Roll up tightly from long side. Cut into 12 slices.
Place slices cut-side down in prepared pan. Cover and let rise 45 minutes.
Preheat oven to 350°F. Bake 25-30 minutes until golden.
Let cool 5 minutes, then invert onto serving platter.
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