Cinnamon pecan sticky buns

Cinnamon pecan sticky buns

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 8
Enjoy a lazy Sunday morning with this indulgent brunch recipe

Nutrition and extra info

Nutrition: per bun

  • kcal731
  • fat43g
  • saturates16g
  • carbs80g
  • sugars36g
  • fibre3g
  • protein12g
  • salt1.13g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 450g strong white flour
  • 50g caster sugar
  • 85g butter, cut into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 7g sachet dried yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • vegetable oil, for greasing

For the filling

  • 2 tsp ground cinnamon
  • 85g light brown sugar
  • 100g pecan
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the topping

  • 125g melted butter, plus extra
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml maple syrup
  • 50g light brown sugar
  • 100g pecan, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lmeyer
14th Feb, 2016
5.05
Had these this morning for a special, very indulgent breakfast. They were absolutely delicious! The only change I made was I added a pinch of salt in with the dough. I made the recipe up to the point where you arrange the buns on the tray and put in the fridge overnight. Took them out in the morning and allowed around an hour to come to room temperature and rise, and this worked really well.
erinmorrison95
8th Jan, 2015
have made this recipe a few times now and love it! I left out the pecans because I'm allergic and just glazed with icing instead. I also agree with the comments about it taking longer to rise, almost double each time, but they turn out amazing in the end!
AliWiffen
10th Feb, 2014
This might be a silly question, but if you have a frozen batch, do you leave them to de-frost before baking? If so, how long do you give them and how long in the oven and at what temperature? Thanks!
joanneeland
13th Jan, 2014
I made this at the weekend - absolutely delish!!! And very easy to make. I did find that my dough needed a lot longer to rise on both proves - almost 2 hours on the first and about 1 hour on the second rise. Nevertheless - the taste was amazing and the gooey topping was wicked!
shoequeen
11th Jan, 2013
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.
ayeishaa
7th Nov, 2012
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
mrfraig
2nd Nov, 2012
4.05
Made without pecans as my wife has a nut allergy, but put raisins in half the mixture for me. Delicious warmed for breakfast!
fillyjane
3rd Oct, 2012
4.05
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.
becky123
2nd May, 2012
3.05
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.
hind1979
16th Mar, 2012
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
loraorla
6th Sep, 2016
Loved these! I took them out of the oven after 20 minutes as they were golden brown then and they were perfect, any longer I think would've been over done.