• Preparation Time 25 minutes
  • Baking Time 30 minutes
  • Makes 12 buns
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 2 packages instant yeast
  • 1 cup milk, warm
  • ⅓ cup butter
  • 1 egg
  • Topping
  • 1 cup packed brown sugar
  • ½ cup butter
  • ¼ cup corn syrup
  • 1 cup halved pecans
  • Filling
  • 2 tbsp butter
  • ¾ cup chopped pecans
  • ¼ cup packed brown sugar
  • 1 ½ tsp cinnamon

Serving Size: 12 buns


Serving Size: 12 buns

  • Dough: Combine 2 cups (500 mL) flour, sugar, salt and yeast in large bowl. Add milk, butter and egg. Beat 1 minute. Stir in enough remaining flour to make a soft dough.
  • Knead dough on floured board for 5 minutes. Place in greased bowl. Cover with plastic wrap. Let rise in warm place until doubled, about 1 ¼ hours.
  • Topping: Bring brown sugar and butter to a boil in a medium saucepan, stirring constantly. Remove from heat. Stir in syrup. Pour into 13" x 9" (33 x 23 cm) pan. Sprinkle pecan halves on top.
  • Punch down dough. Roll out into 15" x 10" (37 x 25 cm) rectangle. Spread with butter.
  • Filling: Combine pecans, brown sugar and cinnamon. Sprinkle over dough. Starting at long side, roll up tightly, pinching seam to seal. Cut into 15 pieces. Place in pan. Cover tightly with plastic wrap. Refrigerate 12 to 48 hours. 
  • Preheat oven to 350°F (180°C).
  • Bake uncovered in preheated oven for 25 to 30 minutes, or until golden. Let stand 3 minutes in pan, then invert onto serving platter.


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