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The Best Sticky Pecan Cinnamon Buns Recipe

★★★★★

4.8 from 61 reviews
  • Author: Thomas
  • Total Time: 2 hours 30 minutes
  • Yield: 12 buns 1x

Description

These sticky pecan cinnamon buns are a delightful treat featuring soft, fluffy dough rolled with a sweet cinnamon filling, baked atop a luscious sticky pecan topping with a rich maple-butter sauce. Perfectly golden with a gooey, nutty finish, these cinnamon buns bring a wonderful balance of textures and flavors, ideal for breakfast or dessert.

Ingredients

Scale

Dough

  • 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 (80g) – to soak the buns for even softer results

Sticky Pecan Topping

  • 2 1/3 cup pecan pieces and halves, toasted for 5-7 minutes at 350F (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

Filling

  • 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

  1. Prepare the Yeast Mixture: Microwave the milk for 20-30 seconds until warm to touch (approximately 100-110°F). In a bowl, whisk the warm milk with the yeast and granulated sugar, then let it rest for 10 minutes until the mixture becomes foamy.
  2. Make the Dough: Add the remaining dough ingredients—flour, egg, salt, and softened butter—to the yeast mixture. Use a large wooden spoon to mix everything until it forms a dough.
  3. Knead the Dough: Lightly dust a clean surface with flour and turn the dough onto it. Knead with a push-pull motion for about 10 minutes. Initially sticky, the dough will become soft, smooth, stretchy, and reach the window-pane stage without adding extra flour.
  4. First Proof: Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap, and let it rest in a warm place for 60-90 minutes until it doubles in size.
  5. Prepare the Sticky Pecan Topping: Line a 9×13-inch baking tray with parchment paper and brush it with butter. Spread the toasted pecans evenly in the tray.
  6. Make the Topping Sauce: In a saucepan, combine maple syrup, light brown sugar, unsalted butter, milk, and salt. Cook and stir over medium-low heat just until everything melts and combines. Pour the warm sauce evenly over the pecans in the tray, then refrigerate for about 15 minutes until the sauce cools and thickens.
  7. Prepare the Filling: Mix softened butter with cinnamon, light brown sugar, and salt. If it’s difficult to combine, microwave briefly and mix again until smooth.
  8. Shape the Cinnamon Buns: After the dough has risen, punch it down and place on a lightly floured surface. Roll into a 12×16-inch rectangle. Spread the filling evenly with a spatula over the dough.
  9. Roll and Cut: With the 12-inch side facing you, cut the dough into 12 strips, each about 1 inch wide and 16 inches long. Roll each strip tightly into a cinnamon roll.
  10. Arrange Rolls: Place the rolls, spiral side down, in the prepared baking tray with the pecan topping, arranging them in a 4×3 formation.
  11. Second Proof: Let the assembled buns rest in a warm spot for approximately 30 minutes until slightly puffed and springy.
  12. Preheat Oven: During the last 20 minutes of proofing, preheat the oven to 350°F (conventional bake).
  13. Optional Cream Soak: Just before baking, carefully pour cream over the rolls for extra softness and moisture if desired.
  14. Bake: Bake the buns for 25-30 minutes until they turn light golden and feel firm to the touch.
  15. Rest and Unmold: Remove from oven and let rest for 5 minutes. Carefully flip the tray onto a serving platter so the pecans are on top. Remove the parchment paper.
  16. Serve: Serve warm and enjoy the sticky pecan cinnamon buns.

Notes

  • The dough should be sticky initially; avoid adding extra flour during kneading to maintain softness.
  • To toast pecans evenly, bake them at 350°F for 5-7 minutes until aromatic and slightly golden.
  • Using cream to soak buns before baking results in moister, softer cinnamon buns, but this step is optional.
  • Make sure to proof the dough in a warm location to help it rise properly.
  • You can store leftover buns covered at room temperature for 2 days or refrigerate for up to 4 days.
  • Reheat gently in the oven or microwave before serving to refresh softness.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: cinnamon buns, sticky buns, pecan buns, cinnamon rolls, breakfast pastries, sticky pecan topping, baked cinnamon rolls

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