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Cinnamon pecan sticky buns

Indulge a little for breakfast! Warm cinnamon pecan sticky buns are a decadent morning time treat.

Daily Flavor

Sweet and sticky perfection

Indulge a little for breakfast! Warm cinnamon pecan sticky buns are a decadent morning time treat.

 Cinnamon pecan sticky buns

Whether you’re making brunch for a crowd or a breakfast treat for the family, these sticky buns are a perfect sweet addition to the table. Just make sure you have plenty of napkins ready!

Cinnamon pecan sticky buns recipe

Yields 24


For the dough

  • 1 cup milk
  • 2/3 cup butter, cut into small pieces
  • 2/3 cup sugar
  • 1-1/2 teaspoons salt
  • 2 eggs, beaten
  • 1 cup warm water
  • 2 tablespoons yeast
  • 7 cups all-purpose flour, plus more for dusting

For the topping

  • 1/2 cup butter
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 2/3 cup honey
  • 1 teaspoon cinnamon
  • 1 cup whole pecans
  • 1 tablespoon vanilla extract
  • Cooking spray

For the filling

  • 1 stick butter
  • Brown sugar
  • Cinnamon


For the dough

  1. In a small saucepan, scald the milk by heating it over medium heat until bubbles form around the edges.
  2. Put the butter into the bowl of a stand mixer fitted with the dough hook. Add the sugar and salt. Pour the milk into the bowl with the butter and stir to melt the butter.
  3. In a medium bowl, add the water and sprinkle the yeast over the top. Let sit until foamy, about 3-4 minutes.
  4. Test the temperature of the milk mixture. When it is warm but not hot, add the eggs and yeast mixture. Stir to combine.
  5. With the mixer running, add the flour, 1 cup at a time, until the dough comes together and pulls away from the edges of the bowl. Knead for about 3-4 minutes. (The dough should be smooth, stretchy and a bit sticky.)
  6. After kneading, move the dough to a buttered bowl and cover with a clean tea towel and let rise until doubled, about 2 hours.
  7. When the dough is ready, punch it down and prepare the topping.

For the topping

  1. In a medium saucepan over medium heat, melt the butter. Add the sugars, honey and cinnamon. Stir until smooth. Add the pecans and the vanilla extract. Remove from heat.
  2. Spray each cup of 2 muffin tins with cooking spray and spoon the topping into each muffin cup. Set aside.

For the filling

  1. Melt the butter in a small bowl and have brown sugar and cinnamon ready.

To finish

  1. Take half the dough and roll out into a rectangle on a lightly floured surface until it’s about 1/8-inch thick.
  2. Pour half the butter over the dough and spread evenly with a pastry brush. Generously sprinkle cinnamon and brown sugar over the buttered dough. Starting at one long side of the dough, roll it up jellyroll style.
  3. Using a sharp knife, cut the roll into 12 even pieces and place each bun in a muffin cup on top of the topping. Repeat with the other half of the dough and then cover both trays with a clean tea towel. Let rise until doubled, about 20-30 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Bake the buns until lightly golden on top, about 18-20 minutes. Tip: Place a sheet of foil on the rack below the muffin tins to catch any overflow while baking.
  6. Remove from oven and let cool for about 5 minutes in the pan. Place a large sheet of foil on the counter and invert the pans over the foil. Leave the pans overturned for a few minutes to let all the topping pour out over the buns. Carefully remove the pans, let cool about 20 more minutes and serve.

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