Stuffed with pecans and oozing with caramel sauce, these gloriously indulgent cinnamon pull-apart sticky buns will make anyones day! Best eaten on the made they're made. Dough can be made the night before and assembled the next morning. 


Makes 8 large buns


250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
3 cups flour
1 teaspoon salt
4 tablespoons caster sugar
1 large egg
70 grams butter, cubed

100 grams butter, softened
1/2 cup soft brown sugar
70 grams pecans, roasted and chopped
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

80 grams butter
1/2 cup soft brown sugar
1/2 cup cream
70 grams pecans, roasted and chopped

1 egg, whisked


In a medium sized bowl combine the lukewarm milk and dried yeast, stir to combine and set aside for a few minutes. 

Place the dry ingredients in the bowl of an electric mixer and combine. Alternatively mix in a large bowl until well combined. Once yeast has dissolved, add the milk mixture and egg to dry ingredients and mix using a dough hook or large metal spoon. Increase to a medium speed and mix for 5 to 10 minutes until the dough becomes glossy. Gradually add cubes of butter to the dough until well combined. Place the dough in a warm spot and cover loosely, allow dough to prove until doubled in size.

Using an electric mixer combine all filling ingredients until smooth. 

Place the butter and brown sugar in a saucepan over a medium heat, once butter has melted and sugar has dissolved remove from the heat and add the cream. stir until golden and glossy. Add the roasted pecans and set aside. 

Preheat oven to 180°C

On a clean floured surface roll dough out into a rectangle around 35cm x 18cm or dough is around 1cm thick 

Smear bun filling right to the edges of the dough and scatter over pecans. Gently roll dough up until you have a long log and cut into 8 even pieces. 

In a rectangular cake tin (or circular if you don't have one) pour the topping into the base of the dish. Place the pinwheels in the tin leaving a cm or so between each bun and brush with egg wash. Leave to proof for 15 minutes.  

Bake for 20 - 25 minutes or until golden brown. Let buns cool in tin before gently flipping on to a wire rack. Spoon over any remaining caramel left in the pan.