I believe there’s nothing quite like waking up to the smell of homemade treats baking. The irresistible aroma of warm cinnamon and brown sugar fills every corner of my home, promising the gooey, tender delight of Sticky Buns with Cinnamon Sugar and Pecan Glaze. This family-friendly recipe brings bakery-quality warmth right to your kitchen, perfect for a special Sunday breakfast or a comforting weekend treat. It’s my go-to when I want to make our mornings feel extra special without too much fuss.
What You’ll Need (Ingredients & Their Roles)
Gathering fresh, quality ingredients is the first step to creating truly delightful Sticky Buns. These pantry staples combine to create that perfect texture and flavor.
- All-Purpose Flour: 500g (4 cups). The essential base for tender, airy dough. (For extra fiber, whole wheat pastry flour is a great alternative).
- Active Dry Yeast: 7g (2 ¼ tsp). Crucial for a light, fluffy rise. Always check the expiry date for best results.
- Milk: 240ml (1 cup), warm. Adds richness and moisture to the dough. (Any plant-based milk can make these Sticky Buns dairy-free.)
- Unsalted Butter: 113g (½ cup) melted, plus 56g (¼ cup) softened. Provides incredible flavor and tenderness throughout the dough, filling, and glaze. (If you only have salted butter, reduce the added salt by ¼ tsp).
- Granulated Sugar: 50g (¼ cup) for dough, 50g (¼ cup) for filling, 100g (½ cup) for glaze. Sweetens each layer perfectly.
- Brown Sugar: 100g (½ cup). Delivers that deep, molasses-rich sweetness to the filling and signature sticky glaze.
- Ground Cinnamon: 2 tsp. The warm, aromatic heart of the filling.
- Pecans: 100g (1 cup), chopped. Offers a satisfying crunch and nutty flavor to the sweet glaze. (Walnuts are a delicious, budget-friendly swap if preferred or for allergies). Store them in the freezer to keep them fresh longer.
- Corn Syrup or Honey: 60ml (¼ cup). Creates the irresistible, gooey texture of the glaze.
- Salt: 1 tsp. Balances the sweetness and enhances all the flavors.
For a healthier twist, consider reducing the sugar content in the dough and filling by up to 25%, or enjoy smaller portions for mindful indulgence. These ingredients are available year-round, making this a fantastic family-friendly recipe anytime.
Cooking Method, Simplified
- Activate Yeast: Gently warm 240ml (1 cup) milk and 1 tablespoon granulated sugar to 105-115°F (40-46°C); it should feel warm, not hot. Sprinkle in 7g (2 ¼ tsp) active dry yeast and let it bloom until foamy, about 5-7 minutes.
- Mix Dough: In a large bowl, whisk together 500g (4 cups) all-purpose flour, ¼ cup granulated sugar, and 1 tsp salt. Pour in the yeast mixture and 56g (¼ cup) melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface or with a stand mixer for 8-10 minutes until smooth and elastic, feeling soft to the touch. If it feels too stiff, add a splash more warm milk, 1 teaspoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, usually 1 to 1.5 hours, looking puffed and light.
- Prepare Filling & Glaze Base: While the dough rises, melt 56g (¼ cup) butter for the filling. In a small bowl, combine this melted butter with ½ cup brown sugar and 2 tsp cinnamon. For the glaze, in a 9×13 inch baking pan, melt the remaining 56g (¼ cup) butter, then whisk in ½ cup granulated sugar, ¼ cup corn syrup (or honey), and ½ cup chopped pecans. Spread evenly; this will be your sticky, sweet bottom layer. You can prepare this pecan glaze base the night before and refrigerate.
- Roll & Fill: Once risen, gently punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon sugar filling evenly to the edges, leaving a small border on one long side.
- Roll & Slice: Tightly roll the dough from one long side, forming a snug log. Use a sharp knife or dental floss to slice the log into 12 even pieces, each about 1 to 1.5 inches thick, appearing as perfect spirals.
- Second Rise: Arrange the sliced Sticky Buns cut-side down over the pecan glaze in your baking pan, leaving a little space between each. Cover loosely and let them rise again in a warm spot for 30-45 minutes until noticeably puffy and nearly touching. For a make-ahead option, refrigerate the assembled pan overnight, then let it warm up for 30-60 minutes before baking.
- Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until the tops are golden brown and the glaze is bubbling at the edges, indicating gooey perfection.
- Invert & Serve: Immediately after removing from the oven, place a large serving platter over the baking pan and carefully, but swiftly, invert the Sticky Buns with Cinnamon Sugar and Pecan Glaze onto it. Let them cool for 5-10 minutes so the warm, sticky glaze can set slightly before serving. My kids always rush for the stickiest edges!
For busy cooks, a stand mixer with a dough hook can handle all the kneading effortlessly. Ensure your yeast is fresh and the warm milk temperature is correct (105-115°F / 40-46°C) to avoid dough that won’t rise. Over-kneading can lead to tough Sticky Buns, so knead just until smooth and elastic. Over-baking will dry them out, so pull them when golden, not dark brown.
Perfect Moments to Serve Sticky Buns with Cinnamon Sugar and Pecan Glaze
These homemade Sticky Buns with Cinnamon Sugar and Pecan Glaze are versatile enough for any occasion. They transform an ordinary breakfast into something special, making them perfect for family brunches or holiday mornings. Think Christmas breakfast or an Easter treat.
- Occasion-Specific Tweaks:
- For a festive table, sprinkle sea salt flakes or a dusting of powdered sugar on top.
- For easy meal prep, bake a batch and freeze individual Sticky Buns for future cravings.
- Perfect Pairings:
- Enjoy alongside a fresh fruit salad or scrambled eggs for a complete family-friendly meal.
- Pair with hot coffee, strong black tea, or a glass of cold milk.
Nutrition and Wellness Benefits
While an indulgent treat, homemade Sticky Buns with Cinnamon Sugar and Pecan Glaze offer several benefits. You control the quality of ingredients, like using organic ingredients where possible. This makes them a more wholesome choice than many store-bought options.
- Mindful Choices:
- Adding whole wheat pastry flour contributes fiber for a healthier twist.
- Pecans provide beneficial healthy fats.
- Portion control allows you to enjoy these sweet treats mindfully within a balanced eating plan.
- Dietary Flexibility:
- Easily adapted for flexitarian lifestyles with dairy-free swaps.
- Though not low-carb meals, enjoying smaller Sticky Buns fits many mindful eating plans.
Everyday Practical Benefits
Creating Sticky Buns at home offers both convenience and affordability. Our easy dinner ideas and make-ahead options show how simple it can be to have bakery-quality treats. They are far cheaper than purchasing from a specialty shop.
- Lifestyle Fit:
- Active prep time is minimal, making them suitable for busy schedules.
- A fantastic meal prep recipe: assemble the night before, refrigerate, and bake fresh in the morning.
- Leftovers store well for up to 3 days, making them a delicious grab-and-go option.
Expert Tips and Flavor Upgrades
Achieving perfect Sticky Buns involves a few simple techniques. Always invert your baked Sticky Buns with Cinnamon Sugar and Pecan Glaze immediately. This ensures the gooey glaze spreads beautifully over every bun.
- Technique Enhancements:
- Use a heavy-bottomed 9×13-inch baking dish for even heat distribution.
- Don’t overmix the dough; it keeps the texture wonderfully tender. I find that when I mix the dough just until it’s smooth, the buns are always light and airy.
- Grease your hands lightly to prevent sticking when shaping the dough.
- Flavor Boosters:
- A pinch of cardamom in the filling adds an exotic, warm note.
- Grate some fresh orange zest into the dough for a bright, citrusy lift.
- Inclusive Adjustments:
- For nut allergies, omit the pecans and use a plain caramel glaze instead. You could also use toasted sunflower seeds.
- To make them dairy-free, simply swap in plant-based milk and butter.
Common Questions Answered
Got questions about making these delicious Sticky Buns with Cinnamon Sugar and Pecan Glaze? Here are some common queries to help you out.
Can I make Sticky Buns with Cinnamon Sugar and Pecan Glaze ahead of time?
Absolutely! Assemble them in your baking pan, cover tightly, and refrigerate overnight. Let them sit at room temperature for 30-60 minutes before baking in the morning; add 10-15 minutes to the bake time.
What’s the best way to store leftover Sticky Buns?
Store cooled Sticky Buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual buns for convenient high-protein snacks later. Reheat gently in the microwave or a low oven until gooey.
My dough isn’t rising; what did I do wrong?
First, ensure your yeast is active by checking if it foams in warm liquid. I’ve found that 105-115°F (40-46°C) milk is perfect for yeast activation. Also, ensure your rising spot is warm and draft-free.
Can I use store-bought pastry dough for these Sticky Buns?
While homemade dough delivers the best texture, you can use store-bought puff pastry or crescent roll dough for a much quicker version. The final texture will be different, but still offers a delightful sweet treat.
Are these Sticky Buns suitable for a low-sugar diet?
The recipe naturally contains sugar. For a lower-sugar option, you can reduce the granulated sugar in the dough by half, or try a 1:1 sugar substitute. Results and texture may vary, but it’s worth experimenting.
How do I prevent the pecans from burning?
Ensure your oven temperature is accurate and the buns aren’t too close to the top heating element. If the pecans start to brown too quickly during baking, loosely tent the pan with aluminum foil to protect them.
Conclusion
Creating these incredible Sticky Buns with Cinnamon Sugar and Pecan Glaze is a rewarding experience, bringing bakery-level treats to your table with love and simplicity for family dinners. I hope you enjoy sharing these cozy, sweet delights. Save this family-friendly recipe for later on Pinterest!
Sticky Buns with Cinnamon Sugar and Pecan Glaze
- Total Time: 195 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe creates bakery-quality Sticky Buns with a warm cinnamon and brown sugar filling and a gooey pecan glaze, perfect for a special breakfast or comforting weekend treat. It is designed to make mornings feel extra special with a homemade aroma filling the home.
Ingredients
- 4 cups all-purpose flour
- 2.25 tsp active dry yeast
- 1 cup milk, warm
- 0.5 cup unsalted butter, melted
- 0.25 cup unsalted butter, softened
- 0.75 cup granulated sugar (0.25 cup for dough, 0.5 cup for glaze)
- 0.5 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup pecans, chopped
- 0.25 cup corn syrup or honey
- 1 tsp salt
Instructions
- Activate Yeast: Gently warm 1 cup milk and 1 tablespoon granulated sugar to 105-115°F (40-46°C); it should feel warm, not hot. Sprinkle in 2.25 tsp active dry yeast and let it bloom until foamy, about 5-7 minutes.
- Mix Dough: In a large bowl, whisk together 4 cups all-purpose flour, 0.25 cup granulated sugar, and 1 tsp salt. Pour in the yeast mixture and 0.25 cup melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface or with a stand mixer for 8-10 minutes until smooth and elastic, feeling soft to the touch. (If it feels too stiff, add a splash more warm milk, 1 teaspoon at a time.)
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, usually 1 to 1.5 hours, looking puffed and light.
- Prepare Filling and Glaze Base: While the dough rises, melt 0.25 cup butter for the filling. In a small bowl, combine this melted butter with 0.5 cup brown sugar and 2 tsp cinnamon. For the glaze, in a 9×13 inch baking pan, melt the remaining 0.25 cup butter, then whisk in 0.5 cup granulated sugar, 0.25 cup corn syrup (or honey), and 1 cup chopped pecans. Spread evenly; this will be your sticky, sweet bottom layer.
- Roll and Fill: Once risen, gently punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon sugar filling evenly to the edges, leaving a small border on one long side.
- Roll and Slice: Tightly roll the dough from one long side, forming a snug log. Use a sharp knife or dental floss to slice the log into 12 even pieces, each about 1 to 1.5 inches thick, appearing as perfect spirals.
- Second Rise: Arrange the sliced Sticky Buns cut-side down over the pecan glaze in your baking pan, leaving a little space between each. Cover loosely and let them rise again in a warm spot for 30-45 minutes until noticeably puffy and nearly touching. (For a make-ahead option, refrigerate the assembled pan overnight, then let it warm up for 30-60 minutes before baking.)
- Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until the tops are golden brown and the glaze is bubbling at the edges, indicating gooey perfection.
- Invert and Serve: Immediately after removing from the oven, place a large serving platter over the baking pan and carefully, but swiftly, invert the Sticky Buns with Cinnamon Sugar and Pecan Glaze onto it. Let them cool for 5-10 minutes so the warm, sticky glaze can set slightly before serving.
Notes
To reduce sugar, consider decreasing the sugar content in the dough and filling by up to 25% or enjoy smaller portions. For busy cooks, a stand mixer with a dough hook can handle kneading. Ensure yeast is fresh and milk temperature is correct (105-115°F) for proper rise. Avoid over-kneading to prevent tough buns and over-baking to prevent dryness; pull when golden brown.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 450 calories
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: easy dessert, homemade, cinnamon, pecan, sticky buns, breakfast, yeast, baking, gooey, family-friendly