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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-25

  • Binder photo Becky

    02 May 2012

    Becky rated and commented on this recipe

    3 stars

    Think the milk should be warm to help the yeast to rise, and at that point, I guess you could melt the butter rather than rubbing it in. Didn't put the topping on and they're a bit dry. Hopefully that will be resolved when i ice them with frosting...and if not, will use the topping as suggested on the batch that's in the freezer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Fillyjane

    03 October 2012

    Fillyjane rated and commented on this recipe

    4 stars

    Very tasty and went down very well with my family. They're not something I would do too regularly as they're very indulgent with all the butter and sugar used. However they are lovely as a treat every now and then. I think maybe next time I will do what katia said and skip the topping part and just glazed with some frosting (icing sugar + water) when they come out of the oven.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MrFraig

    02 November 2012

    MrFraig rated and commented on this recipe

    4 stars

    Made without pecans as my wife has a nut allergy, but put raisins in half the mixture for me. Delicious warmed for breakfast!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ayeishaaa

    07 November 2012

    Ayeishaaa commented on this recipe

    This looks delicious, will try it soon! I am 15 and have just started my own food blog t0astfordinner.blogspot.co.uk it would really help me if you looked at my blog and commented or told people you know about it. Thanks x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo shoequeen

    11 January 2013

    shoequeen commented on this recipe

    Beautiful. I made the dough in the bread machine which made it even quicker. I cooked one batch and then froze another 2 which we ate over Christmas. Will definitely make another batch for the freezer. Enjoyed by my husband and 9 year old daughter alike.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close