Molasses-Pecan Sticky Buns

Total Time

Prep: 45 min. + rising Bake: 25 min.


12 servings

Updated: Oct. 16, 2022
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania
Molasses-Pecan Sticky Buns Recipe photo by Taste of Home


  • 3-1/2 to 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2/3 cup chopped pecans
  • 1/2 cup molasses


  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes.
  3. Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
  4. In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish.
  5. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts

1 sticky bun: 447 calories, 21g fat (10g saturated fat), 42mg cholesterol, 328mg sodium, 61g carbohydrate (30g sugars, 2g fiber), 6g protein.