Rum Toffee Pecan Glazed Sticky Buns

Easy-to-make homemade sticky buns filled with cinnamon brown sugar and topped with a rum toffee pecan glaze!

This post is sponsored by Bob’s Red Mill. All opinions are my own.

In South Florida, there’s a spot called Knaus Berry Farm that opens every year from November to April and serves the most delicious sticky buns. SOOO GOOD! Sometimes, we have to make a huge line just to buy a dozen. That’s why I decided to develop my own sticky bun recipe for all those times where we’re unable to make that long line or when Knaus Berry is closed.

And I have to say… they live up to the hype!

For this recipe, I used Bob’s Red Mill’s Organic Unbleached All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added. Bob’s Red Mill is one of my favorite brands of all time for baking.

Here’s how I brought these sticky buns to life!

How To Make Rum Toffee Pecan Glazed Sticky Buns

• Make the dough. Into a stand mixer, mix together the milk, instant dry yeast, brown sugar, eggs, butter, and salt. Switch to the dough hook, add flour and mix until a dough forms. Cover the bowl with a towel and rest for 1 hour. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
• Make the filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.
• Make the topping. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, stir in rum. Pour mixture into the baking dish and top with the chopped pecans. Set aside.
• Cut the dough into rolls. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll into a rectangle with the long. Brush melted butter over the dough. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter. Roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 rolls. Transfer the rolls on top of the rum toffee pecan topping in the baking dish. Cover the rolls with a towel and let them rise for 30 minutes.
• Bake the rolls! Preheat the oven to 350 degrees F. Bake the rolls for 20-25 minutes or until golden brown on top. At the 12 minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much. Remove from the oven and let them cool for 5 minutes. After 5 minutes, carefully invert the rolls onto a large serving dish. Serve warm. Enjoy!

What is the difference between cinnamon rolls and sticky buns?

Both cinnamon rolls and sticky buns are sweet, rolled up pieces of leavened dough. Sticky buns are a bit denser while cinnamon rolls are fluffier. They’re both “sticky” because of their respective glaze – icing for cinnamon rolls vs a brown sugar glaze for the buns. I’d say the main difference is sticky buns have pecans and cinnamon rolls do not. Both are delicious either way!

How long do sticky buns last?

Sticky buns may be kept at room temperature for 2 days covered in aluminum foil to prevent them from drying out. You could also transfer them to an airtight container and place them in the refrigerator for 1 week or the freezer for up to 3 months. Just thaw and heat them up for 45 seconds in the microwave.

Can’t wait for you to make these sticky buns!

You may also like:

• The BEST Chewy Fudgy Brownies
• Guava Cake Bars (Cuban Masa Real de Guayaba)
• Oatmeal Chocolate Chip Cookies

Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo