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Commercial RecipeHERSHEY'S Caramel Pecan Sticky Buns


0 minutes
24 sticky buns

Perfect for breakfast, lovely for lunch or sweet for snacks, HERSHEY'S Caramel Pecan Sticky Buns work all day long. This awesome recipe uses HERSHEY’S Caramel Topping to create a delicious caramel glaze that perfectly complements the pecan halves and buns.

Ingredients & Directions


  • 2 oz.
    granulated sugar
  • 16 fl. oz.
    hot water (120∞F - 130∞F)
  • 2 oz.
    salted butter, softened
  • 3-1⁄2 oz. (2 large)
  • 4 oz.
    salted butter, softened, divided
  • 8 oz.
    light brown sugar, divided
  • 2 tsp.
    ground cinnamon, divided
  • 1 lb.
    salted butter, softened
  • 8 oz.
    granulated sugar
  • 8 oz.
    light brown sugar
  • 8 fl. oz.
    HERSHEY'S Caramel Topping (Item# 35194)
  • 2 tsp.
    vanilla extract
  • 12 oz.
    pecan halves or pieces, divided
  • 2 lbs.
    hot roll mix



Line sheet pans with parchment paper. Set aside. Generously spray four 9-inch round baking pans with vegetable cooking spray.


Prepare CARAMEL GLAZE: Mix together softened butter, granulated sugar, and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment on high speed 2 minutes. Gradually add HERSHEY'S Caramel Topping and vanilla, continue mixing for approximately 5 minutes, or until light and fluffy. Evenly spread approximately 10 oz. mixture on bottom of each prepared pan. Sprinkle 3 oz. (3/4 cup) pecans evenly over mixture. Set aside.


Prepare STICKY BUNS: Combine contents of hot roll mix package, yeast package and granulated sugar in large bowl. Using spoon, stir in water, butter and eggs until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly floured hands, shape into ball. Knead 5 minutes or until smooth, using additional flour if necessary.


To shape: Equally divide dough into two balls. Using lightly floured rolling pin, roll each dough into 15x12-inch rectangle. Using FILLING ingredients, spread each dough with 2 oz. (1/4 cup) butter. Sprinkle each dough with 4 oz. (1/2 cup) brown sugar and 1 teaspoon ground cinnamon. Starting with 12-inch side, roll tightly as for jelly roll; seal edges. With seam side down, cut each dough into 12 even pieces (1-inch wide) with floured knife. Arrange 6 slices, cut sides down, in each prepared pan. Cover with towel; let rise in warm place until doubled, approximately 30 minutes. Meanwhile, heat convection oven to 300°F (standard oven: 350°F).


Uncover rolls. Place rolls on prepared sheet pans. Bake 25 to 30 minutes* or until golden brown. Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto serving plates. Let pan sit on top of rolls 10 minutes before removing. Scoop any glaze back over the buns with spatula. Serve warm or at room temperature.


Step 5: If using convection oven, rotate sheet pans one half turn (180°) after 12 minutes of baking.