The Best Sticky Pecan Cinnamon Buns

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I never thought any sweet bread could ever trump my favorite cinnamon rolls, but then I ate these Sticky Pecan Cinnamon Buns and stood corrected! They combine my pillowy soft cinnamon rolls with a sticky, crunchy caramelized maple pecan topping, and every bite is nothing short of extraordinary. They taste and smell like fall, with a beautiful cinnamon-y, nutty and caramel-y flavor. And the best part is, this is a very simple, fuss-free recipe, which you can make without a stand mixer (although you can use one if you want).

These sticky pecan cinnamon rolls have been a reader favorite on my blog for 3+ years, and are especially popular during Thanksgiving and Christmas. They are always a crowd-pleaser, so I highly recommend making them if you’re hosting. And if you’re still on the fence, just check out some of the reviews!

You really should try these!

If you still need convincing after the review and pictures, here are some reasons why you will love these:

• The rolls are pillowy soft, just like my soft and gooey cinnamon rolls. My sister in law is married to a Swedish man who has a family recipe for cinnamon rolls. So when she was about to try these buns, she warned me that she has very high standards. But after her first bite, her eyes bugged out of their sockets, and a delirious “oh my god” stuttered out of her mouth. She told me these are the softest buns she’s ever had!
• The pecan topping is sticky, crunchy, nutty and caramel-y all in one. The pecans are toasted first, and therefore retain a crunch even after being baked in the sticky sauce. The result is a nutty caramel goodness that is hard to explain – and the smell is out of this world
• They are actually quite easy to make. I know many people are intimidated by yeast recipes, but I’m here to tell you it’s just an ingredient like any other! And this recipe is intentionally designed to be fuss free. There are no unnecessary steps, and almost all components come together quickly
• You don’t need a stand mixer. I have kneaded this dough both with and without a stand mixer, and both methods work perfectly fine. It comes down to your preference (and whether you have one)

3 simple components

These sticky pecan cinnamon buns are made of 3 key components:

1. The dough. This is the heart of these buns, and a recipe I am extremely proud of. The dough isn’t too wet or sticky to work with, but results in very soft, fluffy buns. The key to get it right lies in the kneading and proofing, both of which should be given the right amount of time
2. The cinnamon sugar filling. Made by simply mixing together the ingredients, this filling gives a wonderful grit and balanced cinnamon flavor to the buns
3. Sticky pecan topping. First, toast the pecans until they become fragrant. This step is a must as otherwise pecans can taste a bit earthy and become soft. Spread them out in the baking tray. Then make a sauce with maple syrup, brown sugar, butter and milk, and pour on top of the pecans. Place the rolls on top and bake. At the end, the baking tray is flipped upside down so the sticky pecans become the topping

How to make sticky pecan cinnamon buns

The detailed method is provided in the brown recipe card below, but here’s a quick overview of the steps:

1. Knead the dough. Simply mix together all ingredients and knead until the dough reaches the window-pane stage
2. Proof the dough. Cover and let it double in size
3. Make the sticky pecan topping. While the dough is rising, make the sticky sauce and pour it over the toasted pecans in the baking tray. Stick this in the fridge for 10-15 minutes to cool down
4. Make the cinnamon sugar filling
5. Shape the buns. Roll out the dough, spread on the filling, cut into strips and roll them up into 12 cinnamon rolls. Place them on top of the pecan topping in the baking tray
6. Proof the buns. This is a shorter proof which allows the buns to become fluffy again before being baked
7. Bake! Voila, time to go in the oven
8. Flip and serve. Wait for 5 minutes, then carefully flip the buns onto the serving platter, remove the parchment paper, and serve!

3 tips for the softest dough

There are three things you need to get right for your dough to turn out perfect:

1. Measure accurately. I strongly recommend using a weighing scale instead of measuring cups as that will yield the most accurate results. Otherwise, you may end up with too much flour, making the rolls dry
2. Knead to the window-pane stage. If a dough is not properly kneaded, it doesn’t have enough gluten formation and cannot rise as well, making it denser. Whether you are using a stand mixer or kneading by hand, make sure to knead until the dough becomes soft, smooth, and stretchy, and passes the window-pane test. If you hold a piece of dough in your fingers and slowly stretch it, it should get paper thin and translucent before it starts to rip
3. Don’t under or over proof. Under-proofed dough will result in denser buns that don’t hold their shape properly, and over-proofed dough will result in deflated, sad buns. Proofing time can vary depending on the temperature and humidity in your kitchen, so look for the signs. After the first proof, the dough should more than double in size, and partly spring back when poked with a finger. After the second proof, which is done after shaping the buns, the buns should look puffy but not yet take up the whole tray

I’ve covered everything in more detail with pictures in my cinnamon roll recipe, and highly recommend taking a read.

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