Cinnamon pecan sticky buns

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Emma Lewis

6 ratings

Recipe by Emma Lewis

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1. Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
2. Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
3. Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
4. Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
5. Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

Chocolate flavoured coffee

Place 1 heaped tbsp finely chopped dark chocolate in the bottom of each serving cup with 1-2 tsp sugar. Pour over hot espresso, then drizzle with single cream before serving.

Per bun

731 kcalories, protein 12g, carbohydrate 80g, fat 43 g, saturated fat 16g, fibre 3g, salt 1.13 g

Latest comments and suggestions

• Caroline

  19 January 2008

  Caroline rated and commented on this recipe

  

  Made the dough this afternoon, very easy to do, but instead of following the rest of the recipe I used a fruit filling made up of 50g each of candied peel, sultanas & currants. I melted 50g of butter in a pan added 50g of caster sugar then stirred in the fruit I laid it on the dough before rolling the dough into an oblong, I then cut the dough into small bun sizes, they come out like chelsea buns, very easy to make and they taste much better than the shop bought ones. Thanks for a great quick dough recipe. Caroline

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• Nic Noc

  20 January 2008

  Nic Noc commented on this recipe

  I made something very similar from a Nigella Lawson recipe - absolutely gorgeous, if not rather fattening!! I even have to make extra for my neighbour who loves them. They are nice with chocolate drops added to the filling and are a great hit as a lazy breakfast treat!

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• Nic Noc

  20 January 2008

  Nic Noc rated this recipe

  

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• CFL recipes

  22 January 2008

  CFL recipes rated and commented on this recipe

  

  A lot of the topping was wasted as the buns didn't cover it all up. the recipe is very ambiguous. It says to use the butter for the topping and then refers to it again later. I froze the buns, as directed, and it worked really well. These were easy and delicious.

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• kipperelli

  27 April 2008

  kipperelli rated and commented on this recipe

  

  Gorgeous - I used walnuts and ground almonds in the middle. Then froze one and baked them the following weekend for breakfast - brilliant

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• woozle

  01 August 2008

  woozle rated and commented on this recipe

  

  I used the breadmaker on the dough setting. The dough came out perfect. The buns were really good using the maple syrup & Pecans but I also did ones with mixed dried fruit and a small amount of icing on the top. Good Recipe that everyone loved :)

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• Ang

  14 August 2008

  Ang rated and commented on this recipe

  

  I urge anyone thinking of making these buns please do.... they are fab. I made them last night and had to stop myself at 3, they are so moreish. I've never used yeast or made any type of bread before and I found these simple to make. I can see myself making these again and again and again. Thanks for a super recipe!

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Ingredients

• 450g strong white flour
• 50g caster sugar
• 85g butter , cut into small pieces
• 7g sachet dried yeast
• 2 eggs , beaten
• 150ml full-fat milk
• vegetable oil , for greasing

FOR THE FILLING

• 2 tsp ground cinnamon
• 85g light brown sugar
• 100g pecans

FOR THE TOPPING

• 125g melted butter , plus extra
• 125ml maple syrup
• 50g light brown sugar
• 100g pecans , roughly chopped

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook 30 mins

Ingredients

• 450g strong white flour
• 50g caster sugar
• 85g butter , cut into small pieces
• 7g sachet dried yeast
• 2 eggs , beaten
• 150ml full-fat milk
• vegetable oil , for greasing

FOR THE FILLING

• 2 tsp ground cinnamon
• 85g light brown sugar
• 100g pecans

FOR THE TOPPING

• 125g melted butter , plus extra
• 125ml maple syrup
• 50g light brown sugar
• 100g pecans , roughly chopped

Per bun

731 kcalories, protein 12g, carbohydrate 80g, fat 43 g, saturated fat 16g, fibre 3g, salt 1.13 g

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