Description
These Best Sticky Pecan Cinnamon Buns are soft, fluffy, and full of warm cinnamon flavor, topped with a rich sticky pecan glaze. Perfect for a decadent breakfast or brunch treat, these cinnamon rolls combine tender yeast dough with a buttery cinnamon filling and a luscious pecan topping that caramelizes beautifully during baking.
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 to soak the buns for even softer results (80g)
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
- Activate yeast: Microwave milk for 20-30 seconds until warm to touch (~100-110F). In a bowl, whisk together milk, yeast, and granulated sugar. Let rest for 10 minutes until the mixture appears foamy.
- Make dough: Add flour, egg, salt, and softened butter to the yeast mixture. Mix with a large wooden spoon until combined into a rough dough.
- Knead dough: Lightly flour a clean surface. Turn dough out and knead using a push-pull motion for about 10 minutes until dough becomes soft, smooth, stretchy, and passes the window-pane test. Avoid adding extra flour despite initial stickiness.
- First rise: Place dough in a lightly oiled bowl, cover with cling wrap, and rest in a warm spot for 60-90 minutes or until doubled in size.
- Prepare sticky pecan topping: Line a 9×13″ baking tray with parchment paper and brush with butter. Spread toasted pecans evenly. In a saucepan over medium-low heat, cook maple syrup, brown sugar, butter, milk, and salt, stirring until melted and combined. Pour this mixture over pecans and spread evenly. Refrigerate for 15 minutes to set.
- Prepare filling: Mix softened butter with cinnamon, brown sugar, and salt until smooth. If needed, warm slightly in the microwave to facilitate mixing.
- Shape rolls: Punch down risen dough and roll out on a lightly floured surface into a 12×16″ rectangle. Spread filling evenly over dough. Slice dough into 12 strips (1″ wide, 16″ long), then roll each tightly into cinnamon buns.
- Arrange rolls: Place rolls in the prepared baking tray with pecan topping in a 4×3 arrangement. Let rest in a warm area for about 30 minutes until puffy and slightly springy.
- Preheat oven: During the final 20 minutes of proofing, preheat oven to 350F (conventional).
- Optional cream soak: Just before baking, optionally pour cream over buns for extra softness and moisture.
- Bake: Bake buns for 25-30 minutes until lightly golden and firm to the touch.
- Cool and serve: Rest buns for 5 minutes after baking. Carefully invert the tray onto a serving platter so the sticky pecan topping is on top, remove parchment paper, and serve.
Notes
- Store leftover buns in an airtight container in the refrigerator.
- Reheat by microwaving for about 20 seconds before serving to soften.
- Total time includes multiple proofing periods, totaling over 3 hours.
Nutrition
- Serving Size: 1 bun
- Calories: 410 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
