Cinnamon Raisin Sticky Buns with Pecan Topping

Name: Cinnamon Raisin Sticky Buns with Pecan Topping
Prep time: 45 min
Cook time: 35 min
Yield: 12

cinnamon raisins sticky-buns pecans yeast-bread sweet breakfast brunch comfort-food baking

Baking

Irresistibly soft and gooey sticky buns swirled with cinnamon and plump raisins, topped with a decadent pecan caramel glaze that's perfect for special mornings.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 45 Cook: 35

Ingredients

500g4 cups plain flour
7g2¼ tsp instant yeast
50g¼ cup caster sugar
1 tsp1 tsp salt
250ml1 cup warm milk
60g¼ cup butter, melted and cooled
1 large1 large large egg
100g½ cup packed brown sugar
2 tbsp2 tbsp ground cinnamon
60g¼ cup butter, softened
100g¾ cup raisins
150g¾ cup packed brown sugar
115g½ cup butter
3 tbsp3 tbsp golden syrup or corn syrup
100g1 cup pecans, chopped
1 tsp1 tsp vanilla extract

Instructions

In a large bowl, whisk together 500g4 cups plain flour, 7g2¼ tsp instant yeast, 50g¼ cup caster sugar, and 1 tsp1 tsp salt.
In a separate bowl, combine 250ml1 cup warm milk, 60g¼ cup butter, and 1 large1 large large egg. Add to flour mixture and mix until a soft dough forms.
Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
For the topping, melt 115g½ cup butter in a saucepan. Stir in 150g¾ cup packed brown sugar and 3 tbsp3 tbsp golden syrup or corn syrup. Cook for 2-3 minutes until smooth. Remove from heat and stir in 1 tsp1 tsp vanilla extract.
Pour topping mixture into a greased 23cm (9-inch) round cake pan. Sprinkle 100g1 cup pecans evenly over the top.
Punch down risen dough and roll into a 40x30cm (16x12 inch) rectangle. Spread 60g¼ cup butter over the surface, leaving a 2cm border.
Mix 100g½ cup packed brown sugar and 2 tbsp2 tbsp ground cinnamon. Sprinkle over butter, then scatter 100g¾ cup raisins on top.
Starting from a long side, tightly roll up the dough. Cut into 12 equal slices using a sharp knife or dental floss.
Place slices cut-side down in the prepared pan over the pecan mixture. Cover and let rise for 45 minutes until puffy.
Preheat oven to 180°C (350°F). Bake for 30-35 minutes until golden brown and cooked through.
Cool in pan for 5 minutes, then carefully invert onto a serving plate. Let topping drip down for 2-3 minutes before removing pan.

Ingredients

id: plain_flour metric: 500g imperial: 4 cups name: plain flour
id: instant_yeast metric: 7g imperial: 2¼ tsp name: instant yeast
id: caster_sugar metric: 50g imperial: ¼ cup name: caster sugar
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: warm_milk metric: 250ml imperial: 1 cup name: warm milk
id: butter_dough metric: 60g imperial: ¼ cup name: butter, melted and cooled
id: egg metric: 1 large imperial: 1 large name: large egg
id: brown_sugar_filling metric: 100g imperial: ½ cup name: packed brown sugar
id: ground_cinnamon metric: 2 tbsp imperial: 2 tbsp name: ground cinnamon
id: butter_filling metric: 60g imperial: ¼ cup name: butter, softened
id: raisins metric: 100g imperial: ¾ cup name: raisins
id: brown_sugar_topping metric: 150g imperial: ¾ cup name: packed brown sugar
id: butter_topping metric: 115g imperial: ½ cup name: butter
id: golden_syrup metric: 3 tbsp imperial: 3 tbsp name: golden syrup or corn syrup
id: pecans metric: 100g imperial: 1 cup name: pecans, chopped
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract

Instructions

In a large bowl, whisk together {plain_flour}, {instant_yeast}, {caster_sugar}, and {salt}.
In a separate bowl, combine {warm_milk}, {butter_dough}, and {egg}. Add to flour mixture and mix until a soft dough forms.
Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
For the topping, melt {butter_topping} in a saucepan. Stir in {brown_sugar_topping} and {golden_syrup}. Cook for 2-3 minutes until smooth. Remove from heat and stir in {vanilla_extract}.
Pour topping mixture into a greased 23cm (9-inch) round cake pan. Sprinkle {pecans} evenly over the top.
Punch down risen dough and roll into a 40x30cm (16x12 inch) rectangle. Spread {butter_filling} over the surface, leaving a 2cm border.
Mix {brown_sugar_filling} and {ground_cinnamon}. Sprinkle over butter, then scatter {raisins} on top.
Starting from a long side, tightly roll up the dough. Cut into 12 equal slices using a sharp knife or dental floss.
Place slices cut-side down in the prepared pan over the pecan mixture. Cover and let rise for 45 minutes until puffy.
Preheat oven to 180°C (350°F). Bake for 30-35 minutes until golden brown and cooked through.
Cool in pan for 5 minutes, then carefully invert onto a serving plate. Let topping drip down for 2-3 minutes before removing pan.

Tips

Perfect Rise: Ensure your milk is warm (around 37°C/98°F) but not hot, as excessive heat will kill the yeast.

Slicing Technique: Use unflavored dental floss to cut the roll cleanly without squashing the delicate dough.

Make-Ahead Option: Prepare buns the night before through step 9, cover tightly, and refrigerate. Let come to room temperature for 30 minutes before baking.

Topping Consistency: The caramel topping should coat the back of a spoon. If too thick, add a tablespoon of cream; if too thin, cook a bit longer.

Storage: Store covered at room temperature for 2 days. Warm individual portions in the microwave for 20-30 seconds before serving.

Substitutions: Replace raisins with dried cranberries or chopped dates for variation. Walnuts can substitute for pecans.