Gooey Pecan-Topped Cinnamon Buns

Gooey Pecan-Topped Cinnamon Buns 150 Author: Canadian Living Credits: Gooey Pecan-Topped Cinnamon Buns 150

These cinnamon buns are an irresistible combination of feathery light dough, gooey caramelized coating, crunchy pecans and lots of cinnamon. Delicious and popular with guests, this is one recipe you will always want on hand.

  • Portion size 15 servings
  • Credits : Canadian Living Holiday Favourities 2011


  • 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 teaspoon salt
  • 2 eggs beaten
  • 4 cups all-purpose flour (approx)
  • 1 1/2 cup packed brown sugar
  • 1 cup butter
  • 1 cup coarsely chopped pecans
  • 1 tablespoon cinnamon


In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.

With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.

Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover 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.

Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.

Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.

Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.

Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.

Nutritional facts Pper bun: about

  • Sodium 330 mg
  • Protein 6 g
  • Calories 420.0
  • Total fat 22 g
  • Cholesterol 71 mg
  • Saturated fat 10 g
  • Total carbohydrate 52 g


  • Iron 17.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gooey Pecan-Topped Cinnamon Buns