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Clementine pecans sticky buns

Clementine & Pecan Sticky Buns

It's the season! Make these clementine and pecan sticky buns for your next gathering and these beauties will be a show stopper ;) . Fluffy buns infused with clementine zest, buttery cinnamon pecan filling, topped with more pecan and yes, caramel sticky sauce. Just the thought of it will warm your soul :D
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Cuisine: American
Servings: 12 buns
Prep Time: 30 minutes
Cook Time: 25 minutes
Proofing Time: 1 hour 30 minutes


The Buns

  • 3 1/2 cup bread flour (455 g)
  • 3/4 cup warm milk (190 ml)
  • 3 tbsp butter (45 g), melted
  • 1 tbsp honey (20 g)
  • 2 1/4 tsp instant yeast (7 g)
  • 1/2 tsp salt
  • 1 egg , room temperature
  • zest of 1 medium sized clementine

The Caramel Sauce

  • 1/2 cup butter (113 g)
  • 3/4 cup brown sugar (150 g)
  • zest of 1 medium sized clementine
  • 2 tbsp clementine juice
  • 1/4 cup heavy cream (60 ml)

The Filling

  • 1 1/2 tbsp brown sugar
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp cinnamon powder
  • 1/2 cup raisins (70 g)
  • 1/2 cup chopped pecans (50 g)
  • 3 tbsp butter (45 g), softened


  • 1 cup chopped pecans (100 g), to be placed with the sauce inside muffin pan


The Buns

  • Add all the buns ingredients into a standing mixer bowl. Mix to incorporate and then knead for 10 minutes. Form dough into a ball and place it in a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size. Meanwhile let's prepare our caramel sauce.
  • Note: Use spoon and level method for measuring flour if you're using cup measurement.

The Caramel Sauce

  • Add in butter and brown sugar into a non stick pan and cook on medium heat until the butter is melted and sugar is fully dissolved.
  • Now add in clementine juice and heavy cream, immediately mix everything together. Continue cooking until the sauce has slightly thickened.
  • Pour into a jar and leave to cool completely before using. The sauce will thicken more as it cools.

The Filling

  • Add both sugars and cinnamon powder into a small bowl. Mix everything well, set aside for later.


  • Grease a 12 muffin holes pan generously with butter. Pour around 1 tbsp of caramel sauce into each hole, followed by chopped pecans. Set aside for later.
  • Once the dough is ready, place it on a working surface and lightly press it into a square with your hands. Then using a rolling pin, roll the dough into a 15 inch (38 cm) square.
  • Now we will proceed with the filling. Spread softened butter evenly on its surface. Sprinkle the sugar cinnamon mixture, followed by raisins and pecans.
  • Roll the dough tight into a log. Now cut it into 12 equal pieces. Place each piece into the muffin pan. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until the buns are golden brown and fully cooked.
  • Remove from the oven. Immediately place a rack together with a flat baking tray on top of the buns. VERY CAREFULLY flip them together with the pan. Make sure to use oven mittens to avoid hot caramel from burning your hands.
  • Lightly shake the pan to help loosen the buns. Lift and set aside the pan. Leave to cool completely. Serve with the balance of the sauce. Yum!
  • Note: You can also enjoy these beauties while they're still warm, like I do :)
  • If at any moment the sauce has thickened too much, you can loosen it up by heating it gently in a microwave. If it's still hasn't thickened by the time you need to use it, place it for a while in the fridge.
Tried this recipe?Mention @elmundoeats and tag #elmundoeats!