Cinnamon pecan sticky buns

Cinnamon pecan sticky buns

Enjoy a lazy Sunday morning with this indulgent brunch recipe

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Method

  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.
Try

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 12.0g, carbohydrate 80.0g, fat 43.0 g, saturated fat 16.0g, fibre 3.0g, sugar 36.0g, salt 1.13 g

Recipe from Good Food magazine, January 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Caroline

    19 January 2008

    Caroline rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Nic Noc

    20 January 2008

    Nic Noc rated this recipe

    4 stars

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  • Binder photo CFL recipes

    22 January 2008

    CFL recipes rated and commented on this recipe

    4 stars

    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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  • Binder photo kipperelli

    27 April 2008

    kipperelli rated and commented on this recipe

    5 stars

    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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  • Binder photo woozle

    01 August 2008

    woozle rated and commented on this recipe

    5 stars

    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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  • Binder photo Ang

    14 August 2008

    Ang rated and commented on this recipe

    5 stars

    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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  • Binder photo MLee

    25 November 2008

    MLee rated and commented on this recipe

    5 stars

    My first time working with yeast and making buns. I make it a few times already last week, my family loves them. The first time, the milk was a little cold and the yeast did not work so well, buns not as risen as expected, but still taste very good. Second time, I proofed the yeast first with a little warm water and sugar and reduce the amount of milk slight in exchange for the warm water used. It came out excellent. Last time i baked it without the topping (make it lighter for breakfast), I reduced the baking time by 5 min it came out perfect!! It has become one of our family favourites now.

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  • Binder photo Taz

    18 January 2009

    Taz rated and commented on this recipe

    5 stars

    A really great breakfast treat! I made the rolls and kept them in the freezer then for breakfasts I just poped some in the oven for fresh buns. To make it a bit easier, I used 100g of ground almonds instead of chopping up pecans and the filling was lovely.

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  • Binder photo CloClo

    15 February 2009

    CloClo commented on this recipe

    I want to make these tomorrow. Will someone please please please tell me whether it uses plain flour or bread flour? PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • Binder photo aussiegeorgia

    03 July 2009

    aussiegeorgia rated this recipe

    5 stars

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  • Binder photo Mandinga

    24 October 2009

    Mandinga rated and commented on this recipe

    5 stars

    A girl at work made these for my birthday a couple of years ago and about 20 of us asked for the recipe. They're easily the most requested birthday treat at work now, and I've made them more than once. An absolutely beautiful dough with the best filling. Worth every one of those calories (they had better be - you can't stop at one!)

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  • Binder photo Buffologist

    26 November 2009

    Buffologist rated and commented on this recipe

    4 stars

    The dough was great and I'll be using it again but I wasn't so keen on the filling. Super sweet and super sticky, since we're only a small family half the batch went uneaten as they were just a bit too sweet and they don't seem to reheat too well. Not that they weren't great but be warned it's quite the sugar hit! I also halved the amount of cinnamon as I'm not keen on it and it worked well, just a hint without being overwhelming.

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  • Binder photo Anyank

    07 March 2010

    Anyank rated this recipe

    5 stars

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  • Binder photo katia

    18 February 2011

    katia rated and commented on this recipe

    5 stars

    yum!! buns came out perfect and delicious! added 85gr of butter to the filling and mixed all the ingredients together (instead of brushing with the melted butter) and doubled the amount of sugar. skipped the topping part and just glazed with some frosting (icing sugar + water) when they came out of the oven. worked like a charm!!

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  • Binder photo Shivy

    12 March 2011

    Shivy rated and commented on this recipe

    3 stars

    Unfortunately I went through the long painstaking task of making the dough and then put them in the oven for 25 mins on an oven timer whilst I went out. Came back to hard, dark brown buns :o( Learning point never to leave when baking buns but I am not sure it needs 30mins in the oven to bake them...

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  • Binder photo bruma666

    20 June 2011

    bruma666 rated this recipe

    5 stars

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  • Binder photo Stephie_Kay

    09 July 2011

    Stephie_Kay rated and commented on this recipe

    3 stars

    Not entirely pleased with the result, although that may be my fault and not the recipe's. They seemed merely 'ok', as in not worth the time and effort that actually goes into them

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  • Binder photo Jessica.S:)

    27 October 2011

    Jessica.S:) rated and commented on this recipe

    5 stars

    I just made them now, and the pastry was made roughly measured but ti was still delicous!!! I tried it with frosting (icing sugar + water) and some with melted chocolate, and it was delicous still eating them now and going to make more 2morrow and keeping some 4 breakfast, well, if deres any left! Jessicaxx

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  • Binder photo muffins

    16 March 2012

    muffins rated and commented on this recipe

    4 stars

    Quite alright really, I didn't do the topping to the letter. The dough didn't quite double in size, even though i left it to prove for about two hours. The taste was lovely though.

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

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
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Per bun

731 kcalories, protein 12.0g, carbohydrate 80.0g, fat 43.0 g, saturated fat 16.0g, fibre 3.0g, sugar 36.0g, salt 1.13 g

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