Indulge in the ultimate sticky pecan cinnamon buns, combining soft, fluffy dough with a rich caramel pecan topping and a sweet cinnamon filling. These buns are the perfect treat for breakfast, brunch, or dessert, and their irresistible stickiness will have everyone coming back for seconds. Let’s get baking!
Ingredients
Dough :
- 1 cup whole milk (240g)
- ⅓ cup granulated sugar (70g)
- 3 tsp active dry yeast
- 3 ¾ cups all-purpose flour (490g)
- 1 large egg
- 1.5 tsp salt
- 6 tbsp unsalted butter, softened (85g)
- Optional: ⅓ cup cream to soak the buns for softer results (80g)
Pecan Topping :
- 2 ⅓ cups pecan pieces and halves, toasted (260g)
- ⅓ cup maple syrup (100g)
- 1 cup light brown sugar, firmly packed (200g)
- ¾ cup unsalted butter (170g)
- ¼ cup milk (60g)
- ½ tsp salt
Cinnamon Filling :
- 6 tbsp unsalted butter, softened or slightly melted (85g)
- ¾ cup light brown sugar, packed (150g)
- 1 ½ tbsp cinnamon
- ¾ tsp salt
Instructions
- Prepare the Dough : Warm the milk to about 110°F (lukewarm). Stir in the granulated sugar and yeast, then let it sit for 5–10 minutes until frothy. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Make the Pecan Topping : In a saucepan, combine the maple syrup, brown sugar, butter, milk, and salt. Heat over medium heat, stirring constantly, until smooth and bubbling. Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the toasted pecans evenly over the top.
- Prepare the Filling : Mix the softened butter, brown sugar, cinnamon, and salt in a small bowl until smooth.
- Assemble the Buns : Roll the dough into a large rectangle (about 12×18 inches) on a floured surface. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge to form a log. Slice the log into 12 equal pieces.
- Assemble and Bake : Arrange the slices in the prepared baking dish, cut side up, on top of the pecan topping. Cover and let the buns rise for another 30–40 minutes. Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown.
- Optional Soak for Softer Buns : If desired, drizzle the cream over the buns immediately after baking for extra softness.
- Flip and Serve : Allow the buns to cool for 5 minutes, then carefully invert the pan onto a serving platter, letting the gooey pecan topping coat the buns. Serve warm and enjoy!
Conclusion
These sticky pecan cinnamon buns are an irresistible combination of caramelized pecans, sweet cinnamon filling, and fluffy dough. They’re perfect for a special breakfast or a holiday gathering, and they’re guaranteed to impress anyone lucky enough to try them. Give this recipe a go and savor every gooey, nutty bite!
The Best Sticky Pecan Cinnamon Buns
Soft and fluffy cinnamon buns topped with a stickycaramel pecan glaze, filled with a sweet cinnamon-sugar filling. Perfect forbreakfast, dessert, or any special occasion.
Ingredients
Dough :
- 1 cup whole milk 240g
- ⅓ cup granulated sugar 70g
- 3 tsp active dry yeast
- 3 ¾ cups all-purpose flour 490g
- 1 large egg
- 1.5 tsp salt
- 6 tbsp unsalted butter softened (85g)
- Optional: ⅓ cup cream to soak the buns for softer results 80g
Pecan Topping :
- 2 ⅓ cups pecan pieces and halves toasted (260g)
- ⅓ cup maple syrup 100g
- 1 cup light brown sugar firmly packed (200g)
- ¾ cup unsalted butter 170g
- ¼ cup milk 60g
- ½ tsp salt
Cinnamon Filling :
- 6 tbsp unsalted butter softened or slightly melted (85g)
- ¾ cup light brown sugar packed (150g)
- 1 ½ tbsp cinnamon
- ¾ tsp salt
Instructions
- Prepare the Dough : Warm the milk to about 110°F (lukewarm). Stir in the granulated sugar and yeast, then let it sit for 5–10 minutes until frothy. In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Make the Pecan Topping : In a saucepan, combine the maple syrup, brown sugar, butter, milk, and salt. Heat over medium heat, stirring constantly, until smooth and bubbling. Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the toasted pecans evenly over the top.
- Prepare the Filling : Mix the softened butter, brown sugar, cinnamon, and salt in a small bowl until smooth.
- Assemble the Buns : Roll the dough into a large rectangle (about 12×18 inches) on a floured surface. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from the long edge to form a log. Slice the log into 12 equal pieces.
- Assemble and Bake : Arrange the slices in the prepared baking dish, cut side up, on top of the pecan topping. Cover and let the buns rise for another 30–40 minutes. Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown.
- Optional Soak for Softer Buns : If desired, drizzle the cream over the buns immediately after baking for extra softness.
- Flip and Serve : Allow the buns to cool for 5 minutes, then carefully invert the pan onto a serving platter, letting the gooey pecan topping coat the buns. Serve warm and enjoy!