Introduction

These sticky pecan cinnamon buns are soft, flavorful, and topped with a luscious pecan caramel glaze. Perfect for a weekend breakfast or special brunch, they combine a tender dough with a rich cinnamon filling and crunchy pecans.

A close-up image shows a square piece of sticky pecan-topped pastry being held by a woman's hand with red nail polish. The pastry has two layers: a golden, soft bread base and a thick, shiny layer of caramel glaze covered evenly with whole, glossy brown pecans. The rest of the pecan pastry sits on a wooden cutting board in the background on a white marbled surface, with some caramel dripping on the board and a few pecans scattered nearby. The glossy nuts and caramel create a rich, textured look, and the image is warmly lit to highlight the dessert's shine and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk (240g)
1/3 cup granulated sugar (70g)
3 teaspoons active dry yeast
3 3/4 cups all purpose flour (490g)
1 large egg
1.5 teaspoon salt
6 tbsp unsalted butter, softened (85g)
Optional: 1/3 cup cream to soak the buns for even softer results (80g)
2 1/3 cup pecan pieces and halves, toasted (260g)
1/3 cup maple syrup (100g)
1 cup firmly packed light brown sugar (200g)
3/4 cup unsalted butter (170g)
1/4 cup milk (60g)
1/2 tsp salt
6 tbsp unsalted butter, softened or slightly melting (85g)
3/4 cup light brown sugar, packed (150g)
1 1/2 tbsp cinnamon
3/4 tsp salt

Instructions

Step 1: Microwave the milk for 20-30 seconds until warm (about 100-110°F). In a bowl, whisk together the warm milk, yeast, and granulated sugar. Let rest for 10 minutes until foamy.
Step 2: Add flour, egg, salt, and 6 tbsp softened butter to the yeast mixture. Stir with a large wooden spoon until a dough forms.
Step 3: Lightly flour a clean surface and turn the dough out. Knead for about 10 minutes using a push-pull motion. The dough will be sticky at first; continue kneading without adding extra flour until it becomes soft, smooth, stretchy, and reaches the window-pane stage.
Step 4: Transfer the dough to a lightly oiled bowl, cover with cling wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
Step 5: For the sticky pecan topping, line a 9×13″ baking tray with parchment paper and brush with butter. Spread the toasted pecans evenly in the tray.
Step 6: In a saucepan, combine the maple syrup, 1 cup light brown sugar, 3/4 cup butter, 1/4 cup milk, and 1/2 tsp salt. Cook over medium-low heat, stirring until melted and combined. Pour this sauce evenly over the pecans, then refrigerate the tray for about 15 minutes to let it cool.
Step 7: Prepare the cinnamon filling by mixing 6 tbsp softened butter with 3/4 cup light brown sugar, 1 1/2 tbsp cinnamon, and 3/4 tsp salt. If needed, warm the butter slightly to make mixing easier.
Step 8: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16″ rectangle, applying gentle pressure as the dough is soft.
Step 9: Spread the cinnamon filling evenly over the dough using a spatula.
Step 10: Cut the dough into twelve 1-inch-wide strips along the 12″ side, then roll each strip tightly into a cinnamon bun.
Step 11: Arrange the rolls in the prepared baking tray with the pecan topping in a 4×3 formation.
Step 12: Let the buns rest in a warm place for about 30 minutes until slightly puffed and springy to the touch.
Step 13: During the last 20 minutes of proofing, preheat the oven to 350°F (conventional).
Step 14: Optional: Just before baking, pour the optional cream evenly over the buns for extra softness and moisture.
Step 15: Bake the buns for 25-30 minutes until lightly golden and firm to the touch.
Step 16: Remove from oven and let rest for 5 minutes. Carefully invert the tray onto a platter so the pecan topping is on top, then remove the parchment paper.
Step 17: Serve warm and enjoy your sticky pecan cinnamon buns!

Tips & Variations

Make sure the milk is warm, not hot, to activate the yeast properly without killing it.
Toast the pecans just before assembling for a deeper, nuttier flavor.
Using cream to soak the buns before baking makes them even softer and more decadent.
Feel free to swap pecans for walnuts or add raisins to the filling for a different twist.

Storage

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to restore softness. These buns can also be frozen before baking or after cooling; thaw thoroughly before reheating or baking.

How to Serve

A close-up view of a square-shaped cake covered with a thick, shiny layer of golden caramel sauce, topped generously with whole glossy pecans that add a rich texture and deep brown color to the surface. The cake sits on a wooden board placed on a white rectangular plate, contrasted by the white marbled texture beneath it. The caramel sauce drips over the edges of the cake, creating an inviting and sticky appearance with some caramel pooling slightly on the plate edges. The overall look is warm and indulgent, highlighting the contrast between the smooth caramel, crunchy nuts, and soft cake base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and baking.

How do I know when the cinnamon buns are fully baked?

The rolls should be lightly golden brown on top and firm to the touch. If unsure, you can insert a skewer into the center roll; it should come out clean without dough sticking.