Pecan Sticky Buns

How to Make Pecan Sticky Buns

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1. Mix the flour, yeast, caster sugar and salt in a large bowl, add the warm milk, egg and the 60 g softened butter, and stir to a soft dough. Knead on a floured surface for 10 minutes, until smooth. Put in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

   Mark done Start 10 min timer

2. Beat the 75 g butter with the light brown sugar and cinnamon to a spreadable paste.

   Mark done

3. Melt the 115 g butter, dark brown sugar, maple syrup and cream in a saucepan over low heat for 3 minutes, stirring, until smooth. Pour into a greased 23 x 33 cm tin and scatter over the pecans.

   Mark done Start 3 min timer

4. Roll the dough out to a rectangle about 30 x 45 cm. Spread it with the cinnamon paste, leaving a 1 cm border, and roll it up tightly from a long side. Cut into 12 slices.

   Mark done

5. Set the slices cut side down in the tin, cover, and leave to rise for 45 minutes, until puffy and touching.

   Mark done Start 45 min timer

6. Heat the oven to 180°C / 350°F and bake the buns for 28 to 30 minutes, until deep golden.

   Mark done Start 28 min timer

7. Cool for 5 minutes, then run a knife round the edge and turn the buns out onto a large tray, scraping any caramel left in the tin over the top.

   Mark done Start 5 min timer

Tips for Making Pecan Sticky Buns

• Turn the buns out while the caramel is still warm. In a few minutes it sets hard, and the pecans stay stuck in the tin.
• Roll the dough tightly and cut with a sharp knife or a length of thread. A blunt blade squashes the swirl, and the slices lose their shape.
• Stand the tin on a baking tray. The caramel bubbles up at the edges and can drip onto the oven floor.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Pecan Sticky Buns

• Hot coffee
• Cold milk
• Fresh fruit

Storing & Reheating Pecan Sticky Buns

Best eaten the day they are made. Keep covered at room temperature for up to 2 days and warm for 10 seconds in the microwave. Freeze for up to 2 months.

Pecan Sticky Buns FAQ: Common Questions

Pecan Sticky Buns Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.