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Chef's Pass #1Feb 25, 2026

Initial recipe

Remixipe

Cardamom Maple Pecan Sticky Buns

Soft yeasted buns swirled with cardamom sugar and topped with a maple pecan caramel. Worth the effort for a special breakfast.

Prep: 30 minsCook: 35 minsTotal: 1h 5minServes: 12Hard
breakfastsweet-breadcrowd-pleaserspecial-occasionbaking & breadvegetariansweet

Ingredients

Dough

500 gplain flour
7 ginstant yeast
50 gcaster sugar
1 tspsalt
240 mlwhole milk(warmed)
2 largeeggs
60 gunsalted butter(softened)

Filling

100 glight brown sugar
2 tspground cardamom
50 gunsalted butter(softened)

Topping

150 gunsalted butter
150 glight brown sugar
120 mlmaple syrup
150 gpecans(roughly chopped)
0.5 tspsalt

Method

  1. Mix flour, yeast, sugar, and salt in a stand mixer bowl.
  2. Add warm milk, eggs, and butter, then mix with dough hook on low until combined.
  3. Knead on medium speed for 8-10 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
  5. Meanwhile, make topping: melt butter, brown sugar, maple syrup, and salt in a saucepan, whisking until smooth.
  6. Pour into a 23x33cm baking tin and scatter pecans over the top.
  7. For filling, mix brown sugar and cardamom together.
  8. Roll risen dough into a 40x30cm rectangle.
  9. Spread softened butter over the dough, then sprinkle cardamom sugar evenly.
  10. Roll up tightly from the long side, then cut into 12 equal pieces.
  11. Place rolls cut-side up in the tin over the pecan mixture.
  12. Cover and let rise for 45 minutes until puffy.
  13. Heat oven to 180°C.
  14. Bake for 30-35 minutes until deep golden brown.
  15. Let cool in tin for 5 minutes, then carefully invert onto a serving platter.
  16. Scrape any remaining caramel from tin over the buns.