Cinnamon Pecan Sticky Buns for #TwelveLoaves

Cinnamon Pecan Sticky Buns | Magnolia Days

Did someone say cinnamon? Oh yea, that was me last week. I shared a recipe for cinnamon chip scones and went on about the spice. Nothing has changed since then, obviously. It seems my craving kicked into high gear and I had to do more baking. I blame the grocery store on why I chose cinnamon pecan sticky buns.

Why do I blame the grocery store? Well, I went to do my usual shopping. I was in the bakery section getting some 12 grain sandwich bread. (Note to self to find a recipe for it). Anyway, I had to wait for them to slice the bread. I looked up and this lady in the back was turning out just-baked sticky buns. I thought about how it had been ages since I had a good one. That’s all it took to solidify my next cinnamon baking adventure.

The #TwelveLoaves challenge gave me a reason to bake the sticky buns. It isn’t as though I really needed a reason. Perhaps excuse is a better word? It doesn’t matter really. Playing with bread dough is fun enough for me. The sheer enjoyment of splurging on one of these hot, sticky, caramel and pecan topped buns is a big bonus. It is a sugar splurge indeed. Be warned they are super sweet.

How do you deal with your cravings? Do you give in or hang tight until they pass? I suppose it is both for me. It all depends on the situation. Stay tuned to see what my next craving brings…

Cinnamon Pecan Sticky Buns | Magnolia Days

Want to join the #TwelveLoaves group? It’s easy!

  1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme! February 2013 them is open and you can bake whatever bread you like.
  2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
  3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.

Happy Bread Baking!

Cinnamon Pecan Sticky Buns
Prep time
Cook time
Total time
Yield: Makes 16 sticky buns
For the dough:
  • 1 cup water, plus more if needed
  • 2½ teaspoons active dry yeast
  • 3 cups unbleached all-purpose flour
  • 3 tablespoons granulated sugar, plus ½ teaspoon
  • 1¼ teaspoons salt
  • ¼ cup nonfat dry milk
  • ½ cup instant mashed potato flakes
  • 6 tablespoons unsalted butter, at room temperature
For the glaze:
  • ½ cup light corn syrup
  • 3 tablespoons butter, melted
  • 1 cup brown sugar, light or dark, firmly packed
  • 1 cup chopped pecans
For the filling:
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
For the dough:
  1. Heat the water to 100 to 110 degrees F (or whatever temperature is recommended on the package for activating yeast). In a small bowl, add the yeast, ¼ cup of the water, and ½ teaspoon sugar. Let the yeast sit at room temperature for 15 minutes until it is bubbly and has expanded.
  2. In the bowl of a stand mixer, add the flour, 3 tablespoons sugar, salt, dry milk, and potato flakes. Whisk to combine. Add the butter, yeast mixture, and remaining water. Place bowl on the stand mixer with a dough hook. Turn the mixer to the second speed and knead for 5 to 7 minutes. If dough looks a little dry add more warm water, 1 tablespoon at a time. The dough should barely clean the sides of the bowl and possibly stick at the bottom.
  3. Lightly grease a large bowl. Place the dough in the bowl, roll the dough around, and turn the dough over (to give a light coating of the grease all over the dough ball). Loosely cover the dough and let rise at room temperature until it has nearly doubled in bulk, about 1 to 1½ hours.
  4. While the dough is rising lightly grease two 9-inch round cake pans, prepare the glaze and filling.
For the glaze:
  1. In a small pan or bowl, whisk together the melted butter and corn syrup. Pour the glaze equally into the pans. Sprinkle the brown sugar and pecans evenly and equally into the pans. Set pans aside.
For the filling:
  1. In a small bowl, whisk together the sugar, cinnamon, and flour. Set aside.
For the sticky buns:
  1. Transfer the dough to a lightly greased surface or silicone rolling mat. Roll out the dough to a 16- X 12-inch rectangle. Sprinkle filling evenly over the dough except for 1-inch on one of the long edges. Starting with a sugar covered 16-inch long edge, roll the dough into a log (so it will be a 16-inch log). Pinch to seal the edge but not the ends.
  2. Use a serrated knife to cut the log into 16 slices that are 1-inch wide. Place 8 slices into each pan. Cover the pans and let buns rise until they spread out and are touching, about 1 to 1½ hours.
  3. Preheat the oven to 350 degrees F while the buns are rising.
  4. Bake the sticky buns for 15 minutes. Loosely cover (tent) them with aluminum foil and bake until they are a light golden color, about 10 to 15 minutes.
  5. Remove the buns from the oven and immediately loosen the edges with a knife and turn them out on a rack over parchment paper. Scrape any glaze from the pans to the top of the buns. The glaze is very hot and sticky so be careful. Do not let buns sit in the pan to cool or the glaze will stick to the pan. Serve warm or at room temperature. Store leftovers in a sealed container at room temperature.

Recipe adapted from one on the King Arthur Flour website.

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  1. says

    I´m still in love with cinnamon too. Especially when I find very pungent ones. Gorgeous sticky buns Renee! You´re turning into quite the stylist. About the bread, do you have any of Peter Reinhart´s books? He has great multigrain recipes.

    • says

      I do not have any of Peter Reinhart’s books. I’m off to Amazon now to take a look. I do want to get a good 12 Grain sandwich bread recipe.

  2. says

    I could put cinnamon in everything, that’s how much I love it. I adore sticky buns but have never made them myself. They’re on my bucket list for sure. Your version looks amazing! I love that you use potato flakes to give your bread that super soft texture. These buns are worth every single calorie and bit of sugar.

    • says

      I’ve adored sticky buns my whole life and I finally got around to making them. I should have done it years ago. Oh well, at least I did and got to share it here.

  3. Lora @cakeduchess says

    I’ve been looking forward to seeing these with the recipe since you posted that photo. These are gorgeous sticky buns, Renee. So wonderful for this month’s #TwelveLoaves:)

    • says

      Thank you Lora! It’s one I adapted from King Arthur Flour. They have such good recipes for breads and baking. I’m really enjoying #TwelveLoaves and so glad you started the challenge.

    • says

      Thanks Shulie! Yes, they are wonderful with a hot cup of coffee on a cold winter morning. Cinnamon makes me feel warm inside. It’s total comfort for me.

  4. says

    I’ll trade you some pizza dough for a couple of your sticky buns! This is one dish where my will power flies out the window…and yours look irresistible. Pinning these beauties….

  5. says

    Your sticky buns look exactly like the kind my husband craves when he returns to Ocean City in New Jersey…Thanks to you he doesn’t have to wait so long before he gets a bite of childhood bliss =)

    P.s. Per your recommendation, Renee, I looked at your sensational scones recipe…I’ll be making that for me! Tee hee.

  6. says

    I’ve been on a huge cinnamon kick lately, too! In fact, even though I just posted a cinnamon (coffee cake) recipe yesterday, I have another cinnamon recipe planned for early next week. So, generally, I give in to cravings, as long as they’re healthyish and in moderation. =) These sticky buns look fab!


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