Cinnamon Pecan Sticky Buns will be your new guilty pleasure! Cinnamon and brown sugar come together to turn small dough balls into sugary perfection!
Oh my gosh guys. I really did it with this recipe.
Just look at it!!
How could anyone say no to that?
Answer: You can’t.
So I’m just going to warn you that I am about to gush over these Cinnamon Pecan Sticky Buns.
Now it is officially fall and starting to cool down here a little bit in Italy. There is a nice breeze that will blow through our open windows and I am spending way too much time looking at pumpkin recipes on Pinterest. But hey, it’s a good thing, right?
Thanks to the slightly cooler weather, I have been obsessed with baking these days. I mean, after you see the next few posts I have planned you won’t be surprised…
But fall and winter are all about baking delicious creations! Everyone is in the spirit to get in the kitchen and whip up something totally fabulous.
And this first round of baking will definitely not disappoint.
These Cinnamon Pecan Sticky Buns are one of my favorite things I have EVER made for Go Eat and Repeat. Now that’s saying something considering I have so many amazing recipes out there. But really. This is one of the best. I had to send them in with Matt to work just so I could stop eating them all myself! The 2/3 of a pan that he brought into work was gone in an instant! It was a hit!
The worst part about this recipe is having to sit in the kitchen and try not to drool all over the place when these things are baking. The warm and sweet aroma of baking cinnamon sugar dough is out of this world. It filled my entire house and made it smell like heaven.
Then, the even worse, most difficult part about this recipe was having to wait for 5 minutes after removing them from the oven before I ate them. It was probably the longest 5 minutes of my life.
When that 5 minutes was up I couldn’t wait any longer. I delved into the warm, freshly baked sticky buns. Soft and doughy, sweet and gooey, smooth and crunchy. It was like my flavor senses had just exploded. I couldn’t stop at just one. I had to force myself to stop at two so I could photograph these things before they were all gone! I didn’t even make it through my photoshoot before I had to stop and have one more! These sticky buns are that good.
You must try these. Like right now. You too will become addicted!
- Cooking spray
- 1 ½ cups pecans, chopped
- 1 ¼ cups lightly packed brown sugar
- 5 tbs ground cinnamon
- 2 lbs bread dough (like Rhodes), thawed and cut into 24 pieces
- 1 ½ sticks unsalted butter (12 tbs), melted in a dish
- Preheat oven to 350F. Grease a 9x13" casserole dish with cooking spray. Pour chopped pecans into dish, spreading them into a single layer. Set aside.
- In a small dish, combine brown sugar and cinnamon. Toss the mixture with your fingers to break up the brown sugar until it is crumbly.
- Working with one dough ball at a time, dip dough into butter, ensuring all sides are coated. Then, place the dough ball into the cinnamon sugar mixture, tossing until all sides are coated. Place coated dough ball in the prepared baking dish. Repeat with all remaining dough balls placing dough in a single layer until it fills the casserole dish.
- Combine the remaining butter and cinnamon sugar mixture, stirring with a spoon until fully incorporated. Drizzle mixture over the casserole.
- Place sticky buns in the oven and allow to cook uncovered for 40 minutes.
- Once cooked, remove dish from the oven and allow to cool for 5 minutes.
- While the sticky buns are cooling, line a baking sheet with parchment paper. Once cooled, flip sticky buns onto the baking sheet. Best served immediately or reheated for 10-25 seconds.
- 1. Be careful when flipping the sticky buns. The pan and it's contents are very hot!
Want more amazing breakfasts? Try these knockouts!