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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: 30minCook: 35minTotal: 1hr 5min
breakfastsweet-breadcrowd-pleaserspecial-occasionbaking & breadvegetariansweet

Ingredients

Dough

500 g
plain flour
7 g
instant yeast
50 g
caster sugar
1 tsp
salt
240 ml
whole milkwarmed
2 large
eggs
60 g
unsalted buttersoftened

Filling

100 g
light brown sugar
2 tsp
ground cardamom
50 g
unsalted buttersoftened

Topping

150 g
unsalted butter
150 g
light brown sugar
120 ml
maple syrup
150 g
pecansroughly chopped
0.5 tsp
salt

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.