Cinnamon Pecan Sticky Buns
Sink your teeth into these irresistible sticky pecan buns that are bursting with warmth and sweetness. The soft dough, enriched with eggs and milk, is swirled with a cinnamon and nutty brown sugar mixture, creating a comforting aroma that will fill your kitchen. Topped with a decadent mix of melted butter, maple syrup, and even more pecans, these buns bake up to a golden perfection and are perfect for sharing with loved ones or enjoying as a special treat.
— Constant Cookbook
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
- 2 tsp ground cinnamon
- 85g light brown sugar
- 100g pecans
- 125g melted butter , plus extra
- 125ml maple syrup
- 50g light brown sugar
- 100g pecans , roughly chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 731 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.13 milligram of sodium
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