Cinnamon pecan sticky buns

Cinnamon pecan sticky buns

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(35 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
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  • 450g strong white flour
  • 50g caster sugar
  • 85g butter, cut into small pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 7g sachet dried yeast



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

  • 2 eggs, beaten



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

  • 150ml full-fat milk



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

  • vegetable oil, for greasing

For the filling

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



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 125ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 50g light brown sugar
  • 100g pecan, roughly chopped
    Pecan nuts



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


  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.

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Comments, questions and tips

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2nd May, 2012
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.
16th Mar, 2012
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.
27th Oct, 2011
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
9th Jul, 2011
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
12th Mar, 2011
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...
18th Feb, 2011
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!!
26th Nov, 2009
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.
24th Oct, 2009
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!)
15th Feb, 2009
I want to make these tomorrow. Will someone please please please tell me whether it uses plain flour or bread flour? PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
18th Jan, 2009
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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