Cinnamon pecan sticky buns

Cinnamon pecan sticky buns

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(22 ratings)


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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Moderately easy


Serves 8

Enjoy a lazy Sunday morning with this indulgent brunch recipe

Nutrition and extra info

Nutrition info

Nutrition per bun



  • 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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  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.

Recipe from Good Food magazine, January 2008

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Show comments
kipperelli's picture
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Gorgeous - I used walnuts and ground almonds in the middle. Then froze one and baked them the following weekend for breakfast - brilliant

Hawie's picture
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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.

nicnoc's picture
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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!

nl90kt's picture
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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.