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braided lemon pecan sticky buns

Lemon Pecan Sticky Buns

Recipe for Lemon Pecan Sticky Buns, delicious sweet bread bursting with zesty lemon curd and a pecan crunch. These twisted buns are easy and fun to make. You will put a smile on the face of anyone who receives one!
Course Breakfast, Dessert
Cuisine American
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 8 sticky buns
Calories 488kcal
Author Jenn



  • 2 ¼ tsp active dry yeast
  • 1 cup (250 ml) warm unsweetened vanilla almond milk
  • 3 tablespoons raw organic sugar
  • ¼ cup ( 62.5 g) butter melted
  • 1 tsp vanilla extract
  • 3 tablespoons water
  • 1 egg
  • 3⅓ cup (448 g) all-purpose flour
  • ¾ teaspoon salt

Lemon Filling

  • ¾ cup ( 190 ml) organic honey
  • zest of 2 large lemons
  • 4 tablespoons softened unsalted butter
  • ¼ cup (62.5 ml) freshly squeezed lemon juice
  • ¾ cup (190 g) lightly chopped pecans

Egg Wash

  • 1 egg yolk
  • 1 tsp cold water


  • 2 cups ( 500 g) powdered sugar more as needed
  • juice of 3 large lemons more as needed



  • In the bowl of a stand mixer add yeast, sugar, and warm milk. Gently whisk together and Let sit 5-10 minutes until frothy.
  • Using paddle attachment, mix in the egg, water, salt, vanilla, and butter on medium low.
  • Switch to the dough hook and slowly spoon in flour on medium low speed.
  • Once the flour is incorporated, turn up to medium-high and beat the dough for 5 minutes.
  • Tear off a small piece and do a windowpane test.(stretch dough with fingers and hold up to light, if you can see through the dough without it breaking, then its ready).
  • If dough isn’t ready, beat or hand knead for an additional 5 minutes.
  • Shape dough into a ball and place in a lightly oiled bowl.
  • Cover with plastic wrap and let sit for an hour or until doubled in size.
  • While the dough is rising make your lemon curd!

Lemon Curd Filling

  • Place all ingredients into a medium sauce pan.
  • Stir on low heat for 5-10 minutes until thoroughly combined.
  • Remove from heat and let cool for 5 minutes.
  • Pour into a glass jar and place in fridge to cool.

Sticky Buns

  • Preheat oven to 350 F (190 C). Line two cookie sheets with parchment paper.
  • Remove plastic from risen dough.
  • Slowly punch your fist down into the dough to remove excess air.
  • Place dough on a lightly floured surface and reshape into a flatter circle.
  • Using a bench scraper or large knife divide the dough into 8 equal portions.
  • (weigh each portion to be exact)
  • Shape each portion into a ball.
  • Take one ball and roll out into a 12 x 8-inch flat oval (⅛-1/4 inch thickness). Doesn’t have to be exact (refer to photos).
  • Spoon lemon curd filling onto dough and spread a thin layer across the surface. Leaving a bare rim around the edges.
  • Sprinkle chopped pecans across the lemon filling.
  • Roll the dough inwardly lengthwise to create a cylinder shape.
  • Take your knife beginning a ¼ inch from the top and slice the rolled dough lengthwise. This should create two tails.
  • Rotate the sections upward to show the exposed filling.
  • Overlap the sections, continuously braiding until you reach the end. Pinch together tails at the end.
  • Take the two ends and tie a knot with the long piece of braided dough.
  • Attach the two ends together forming a knotted bun. (one end going through the top and the other through the bottom of the knot.)
  • Place the bun on the parchment paper and repeat with the reaming 7 balls.
  • Cover each tray of buns with a cheese cloth and let puff for an additional hour.

Egg Wash

  • Stir together one egg white and 1 tsp of water with a fork.
  • Gently brush egg wash onto solid parts of each bun (do not brush the exposed filling.
  • Bake for 25-30 min or until golden brown.
  • Remove buns and set trays on wire rack to cool for 5-10 min.
  • While buns are cooling make your lemon curd glaze!
  • In a medium bowl whisk together lemon juice and powdered sugar. Add additional sugar or juice for desired consistency.
  • Drizzle lemon glaze over sticky buns adding an extra sprinkling of chopped pecans.


Serve with a glass of milk! Enjoy your lemony pecan goodness!!


Calories: 488kcal