Sticky Pecan Cinnamon Buns

To celebrate the long weekend, I made my Grandma Ruth’s cinnamon buns, another favourite from my childhood. These take a lot of work, patience and butter, but when they come out of the oven they are well worth the effort. They are soft, moist and absolutely delicious. As they need a lot of rising time, and kneading, the long weekend was a perfect time to make them. Follow each step correctly, including kneading time and they will come out beautifully!
IMG_0850IMG_0851                                         The finished ooey gooey product


From the beginning: Melt the butter, milk and sugar together


The frothy yeast mixture


Mixing the yeast and milk mixtures with the eggs


Dough kneaded and placed in a covered greased bowl….the waiting time begins


Combining the caramel filling


Caramel filling in baking dish with pecans and cinnamon


Rolled out dough-nice BIG rectangle


Butter and then the sugar mixture


Tightly rolled up


Placed in baking dish (leave room for the dough to rise)


Getting the buns nice and golden brown 

(note: the use of a conventional oven for the two batches- if you use a convection oven they will bake more even)

IMG_0854 IMG_0853



  • 1/4 cup granulated sugar
  • 1/2 cup warm water
  • 1 pkg active dry yeast, (or 1 tbsp)
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour (approx)


  • 11/2 cups packed brown sugar
  • 1 cup butter
  • 1 cup  coarsely chopped pecans
  • 1 tbsp cinnamon


  1. In a small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast and let stand until frothy, about 10 minutes.
  2. Meanwhile, in a small saucepan, heat together remaining sugar, milk, butter and salt until combined. Let it cool to lukewarm.
  3. In a large bowl, combine eggs with milk mixture and yeast mixture.
  4. With electric mixer, gradually beat in 1 1/2 cups of the flour, beat for 2 minutes or until smooth.
  5. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
  6. On a lightly floured surface knead dough for 7 to 10 minutes or until smooth and elastic.
  7. Place in a large greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for
    8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.
  8. Meanwhile make the filling, in a saucepan over medium heat, whisk 3/4 cup of the sugar with 3/4 cup of the butter until melted. Pour into greased 13- x 9-inch baking dish. Sprinkle with half of the pecans and cinnamon, and set aside.
  9. Melt remaining butter and set aside.
  10. Combine remaining sugar, pecans and cinnamon, and set aside.
  11. On a lightly floured surface roll out the dough into a 18- x 14-inch (45 x 35 cm) rectangle.
  12. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered and sprinkle with sugar mixture.
  13. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter.
  14. With serrated knife, cut into 15 pieces, place cut side down in dish. Cover and let rise until doubled in bulk, about 1 hour.
  15. Bake in 375°F (190°C) oven for 30 to 35 minutes or until crusts are golden brown.
  16. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.

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