Cinnamon Pecan Sticky Buns

Name: Cinnamon Pecan Sticky Buns
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 8
Cuisine: british
Ingredients: 450g strong white flour; 50g caster sugar; 85g butter cut into small pieces; 7g sachet dried yeast; 2 eggs beaten; 150ml full-fat milk; vegetable oil for greasing; 2 tsp ground cinnamon; 85g light brown sugar; 100g pecan; 125g melted butter plus extra; 125ml maple syrup; 50g light brown sugar; 100g pecan roughly chopped

4.45 (45)

⏱ 60 mins 🍽 Serves 8 🌶 british ✅ More effort 🏷 Breakfast

These rich sticky buns are an ideal treat for a leisurely brunch. A soft, yeasted dough is filled with a blend of ground cinnamon, sugar and pecans, then baked in a tray coated with a buttery maple syrup mixture. The result is a batch of wonderfully sticky, nutty buns that are best served warm. This recipe makes eight generous portions.

Ingredients

450g strong white flour
50g caster sugar
85g butter cut into small pieces
7g sachet dried yeast
2 eggs beaten
150ml full-fat milk
vegetable oil for greasing
2 tsp ground cinnamon
85g light brown sugar
100g pecan
125g melted butter plus extra
125ml maple syrup
50g light brown sugar
100g pecan roughly chopped

Method

Combine the flour, sugar and 1 tsp salt in a bowl, then rub in the butter pieces until the mixture resembles breadcrumbs. Add the yeast and eggs. Pour in the milk and mix thoroughly to form a soft dough, adding a touch more milk if needed. Knead using a mixer with a dough hook for 7 mins or by hand for about 15 mins until smooth and springy. Transfer to a lightly oiled bowl, cover with oiled cling film or a tea towel, and leave to rise in a warm spot for about 1 hr or until doubled.
Prepare the filling by placing the cinnamon, sugar and pecans in a food processor and processing until the nuts are finely ground. Deflate the risen dough and knead briefly to remove air. Divide the dough in two. Roll and stretch each portion into a 25 x 35cm rectangle.
Melt the butter for the topping. Brush half of it over each rectangle, then scatter half the filling mixture over each. Use a rolling pin to gently press the filling into the dough. Roll each rectangle up tightly from a long side to create a thick log, pinching the ends to seal. Slice each log into 8 pieces. These can be frozen for up to 1 month.
Brush two 20 x 30cm deep baking trays with melted butter. Stir the maple syrup and sugar into the leftover butter, then pour this mixture over the base of each tray, swirling to coat. Sprinkle with the chopped pecans. Arrange the rolls on the trays, leaving a gap of at least 2cm around each. Cover with lightly oiled cling film and leave in a warm place for about 30 mins until slightly risen.
Preheat the oven to 180C/fan 160C/gas 4. Take the cling film off the trays and bake for 30 mins until the buns are lightly golden and firm to the touch. Serve warm with the sticky side facing up.

Nutrition (per serving)

Calories731 kcal

Fat43 g

Saturates16 g

Carbs80 g

Sugars36 g

Fibre3 g

Protein12 g

Sodium452 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryBreakfast

Cuisinebritish