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Best Sticky Pecan Cinnamon Buns Recipe (with Video)

Grain, Dessert, Breads & bakes

Discover our Best Sticky Pecan Cinnamon Buns Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 25min


- 1 c whole milk
- 0.333 c Granulated sugar
- 3 tsp Active dry yeast
- 3.75 c All purpose flour
- 1 Large egg
- 1.5 tsp Salt
- 6 tbsp Unsalted butter, softened
- optional Cream, to soak the buns for even softer results
Sticky Pecan Topping
- 2.333 c pecan pieces and halves
- 0.333 c Maple syrup
- 1 c light brown sugar, firmly packed
- 0.75 c Unsalted butter
- 0.25 c Milk
- 0.5 tsp Salt
- 6 tbsp Unsalted butter, softened or slightly melting
- 0.75 c light brown sugar, packed
- 1.5 tbsp Cinnamon
- 0.75 tsp Salt
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Instructions for Dough
1. Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and sugar, whisk, and rest for 10 minutes or until the mixture looks foamy.
2. Add the rest of the dough ingredients to the same bowl. Use a large wooden spoon to mix everything and bring it into a dough.
3. Lightly dust a clean work surface with flour. Turn the dough out onto the surface, then use clean hands to knead the dough with a push-pull motion for ~10 minutes.
4. The dough will be sticky to begin with, but don't add more flour and keep kneading until it becomes soft, smooth and stretchy, and reaches the window-pane stage.
5. Transfer to a clean bowl sprayed with some oil, cover with cling wrap and rest in a warm place for 60-90 minutes until the dough doubles in size.
Instructions for Sticky Pecan Topping
1. Line a 9x13" baking tray with parchment paper and brush with butter.
2. Spread the toasted pecans in the tray.
3. Add the remaining ingredients of the topping to a saucepan, and cook and stir over medium low heat until everything is melted and combined (no need to cook more).
4. Pour the sauce on top of the pecans and ensure it is spread evenly. Place the tray in the fridge for ~15 minutes so the sauce cools down.
Instructions for Filling
1. In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few second and mix again.
Assembly & Baking Instructions
1. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle. The dough will be really soft so won't need much pressure.
2. Use a spatula to spread the filling evenly across the rectangle.
3. With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 16" long).
4. Roll each strip tightly into a cinnamon roll, and transfer to the baking tray with the sticky pecan topping. You will arrange the rolls in a 4x3 formation.
5. Once all buns are shaped, let them rest in a warm spot for another ~30 minutes until they look a bit more puffed up and spring back partly when gently poked.
6. In the last 20 minutes of the proof, preheat your oven to 350F (conventional).
7. Optional: Right before putting the rolls in the oven, pour the heavy cream over them carefully. I didn't do this step but it can be done for even softer, moister buns.
8. Transfer to the oven and bake for 25-30 minutes until the rolls develop a light golden color and feel firm to touch.
9. Remove from oven and let them rest for 5 minutes.
10. Carefully flip the tray onto the serving platter so the pecans are on the top. Remove the parchment paper.
11. Serve and enjoy.

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