Pecan Sticky Buns

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I had looked at this recipe a few times in the past and decided that it was going to take to long so decided to make something different. However I finally accepted the challenge and made them. They freeze really well once rolled and can be cut up and cooked easily. As I mentioned earlier they are fairly time consuming and will probably take you most of the day to make. (If you decide to make your own brioche.) But they are worth it. The smell as they baked was incredible and the taste was awesome.

I will post the Brioche recipe separately but you will need 1 kilogram of Brioche dough. Divide in half and keep 1 half covered in the fridge while you roll the other half.

On a lightly floured bench roll the dough out into a rectangle that is 30 centimeters by 33 centimeters and about 1.5 centimeters thick. Work as quickly as you can to avoid the dough getting to warm. Dot the surface of the dough with half of the butter. Fold the dough into thirds. Turn the dough so that the closed fold is to your left and then roll out again. Be careful to avoid rolling over the edges and crushing the layers, ruining all your work.

Once the dough is rolled out again fold it into thirds again. Cover with cling wrap and refrigerate for 30 minutes. While the dough is chilling repeat with the other half of the dough. 

You will need to mix together the sugar and cinnamon together for the filling in a small bowl. Set aside for later.

Remove the first dough from the fridge and on a lightly floured bench roll out the dough again to 30 centimeters by 33 centimeters. using a pastry brush paint the surface of the dough with the beaten egg. Leave the top third of the dough bare and sprinkle the remainder with half of the cinnamon and sugar mixture and the chopped pecans. Use your hands to spread evenly over surface. Lightly roll a rolling pin over the surface to press the filling in. Starting with the base roll the dough into a log.

Wrap the log with cling wrap and place in the freezer for 45 minutes until firm. Repeat the steps with the second dough. **If you don't want to cook all the buns you can freeze the dough at this stage.

While the logs are freezing you can prepare the tins. The recipe suggests 2 9 inch round tins with high sides. Using you fingers spread half of the butter into each of the tins evenly over the base. Sprinkle the tins with the brown sugar over the butter.

Now to shape the buns. Remove from the freezer and trim the ends of the roll  to neaten the roll. Using a serrated knife slice the log onto seven even slices. Lay each slice on a flat surface and press down with the palm of your hand to flatten slightly. Press 3 pecans, flat side up, into the top of the bun to create a triangle. Hold the nuts in place as best you can and turn the buns over into the tin. Place the buns around the outside of the tin and place the final piece into the center. Repeat with the other roll.

Set the tins aside to rest, uncovered at room temperature for 1 1/2 to 2 hours, or until the rolls have risen and touch each other. Preheat your oven to 175 degrees Celsius.

Line a large baking tray with foil. Move one of your oven racks to the middle of the oven and then another below it. Allowing enough room fit your baking tray. Place the 2 tins with the buns on the top shelf and place the lined tray below. This will keep your oven clean in the case that the caramel should spill over the bun tins. Cook for 35 to 40 minutes. 

As soon as you remove the tins from the oven invert onto your serving dishes. It is important that you turn the buns out as they are removed from the oven before the caramel starts to harden. You will need to allow the buns to cool before serving as the caramel makes them extremely hot.


As you can see I did mine in an oval tin. Mainly because I didn't have a round tin with high enough sides. I did freeze the remainder of my roll and cooked it separately. While it was a lot of work they were really good. I won't be rushing to make them again as they are a lot of work but I am very glad that I can mark them off my cooking bucket list.

Until next time, Happy Cooking, Kate.

***Ingredients

The dough

  • 1 kg Brioche dough (I will post this recipe shortly.)
  • 170 grams butter
The Filling
  • 1/4 cup caster sugar
  • 1/4 teaspoon cinnamon
  • 1 large egg, lightly beaten
  • 1 cup chopped pecans
The Topping
  • 225 grams unsalted butter, at room temperature
  • 1 cup (packed) Brown Sugar
  • 1-2 cups whole pecans

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