We've turned our favourite Easter treat into a tear-and share loaf. It makes for an indulgent Easter breakfast.

Perhaps most famous for being the bake everyone made in Home Economics, Rock Buns are a delicious tea time treat.

An upgraded or slightly more luxury version of the popular sugar butter bun. Instead of just sprinkling sugar over the soft butter topping before baking, sugar almond crumbs were being added. The almond sugar butter crumbs topping really uplifted the plain soft bun to a great extent 😍😋 I have added some pumpkin powder to the dough, however, there it did not give much prominent yellow tone to the bread 😕 Yield: 9 small buns Raw dough weight: 508g Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 11 minutes, reduce to 170℃ for 6 minutes, turn off heating and bake for 3 minutes. Baked using Teka HLB840 oven with Temperature Surround feature which allows breads to be baked at a shorter duration. Almond Crumbs Below quantity made 45g Ingredients 4g almond powder 10g demerara sugar/raw sugar % 18g top/cake flour 2g milk powder 1g lemon rind, chopped finely, optional 10g salted butter, cold % you can increase the sugar quantity if you like a sweeter almond crumbs. Directions 1. Mix all the dry ingredients in a mixing bowl. Add in cold butter and break it into smaller chunks. 2. Use your fingers to break and rub the mixture into small crumbs. Keep the almond crumbs in the fridge till needed. Milk Bun Dough Ingredients 200g bread flour 12g top flour/cake flour 8g pumpkin powder/top/cake flour 30g raw sugar 1g instant dry yeast 50g natural yeast/sourdough, 100% hydration* 30g yudane dough^ 110g low-fat milk, cold + 10g whipping cream + 15g beaten egg 25g cold water, to be added depending on dough condition 3g low sodium salt 20g unsalted butter, softened Toppings some beaten egg 20g salted butter, softened 45g almond crumbs from above * 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use. ^ 30g yudane dough is prepared by combining 16g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap. + 110g low fat milk & 10g whipping cream can be replaced by 120g fresh milk. Directions 1. Knead the dough following your preferred method. For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, shape the dough into a ball, and keep in a plastic bag pre-coated with a thin coat of oil. Squeeze out most of the air, tie a loose knot, and keep in a second plastic bag. Place the bag of dough in a big mixing bowl, cover with a lid, and store the dough in the fridge overnight to undergo cold fermentation. I let the dough keep in the fridge for about 14 to 16 hours. 2. In the next day, invert the dough with the plastic bag, and thaw the dough for about 1 hour in room temperature. 3. Transfer the thawed dough to a floured work top, deflate, and divide into 9 portions. Shape into 9 balls, cover with a tea cloth, and let them rest for 15 minutes. 4. Roll out a dough ball into a flat long dough of about 1cm thick. Flip over the dough, roll up the dough from the longer edge, and pinch to seal the joining edges. Shape into a cigar shape, and flatten the top a little. 5. Transfer the shaped dough to a non-stick baking tray. Let the shaped dough proof in a closed oven for about 30 minutes. A shorter second proofing as the shaped dough need a longer time to "decorate" later 😉 6. Remove the tray of shaped dough from the oven. Start to preheat the oven to 190℃ for about 10 minutes. Cut a long slit along the middle line of the dough, leaving about 1-cm length un-cut at both ends. Brush some beaten egg over the dough surface except the slit. Squeeze softened salted butter to fill the slit. Sprinkle almond crumbs over the top of the shaped dough. 7. Bake at middle rack, at 180℃ for 11 minutes, lower to 170℃ for about 6 minutes, turn off heating and continue to bake for about 3 minutes. 8. Remove the tray of hot buns from oven and rest over a cooling rack.

This delicious lemon loaf is all the flavour of Starbucks but half the calories

Hot cross buns are an Easter favorite, beloved and fun to make. Bakers turn them out by the hundreds this time of year! Here's a riff on the classic in

Baking your own brioche takes a little effort but it is so worth it. Light and buttery with a pillowy interior. The leftovers are perfect for French toast. Allow time for the dough to rest overnight. {Allow +- 12 hours for dough to prove overnight.}

The iconic cinnamon bun like you've never seen it before: as a a bize-sized sandwich cookie.

Sink your teeth into these pillowy Chinese bakery-inspired coconut buns. These milky soft buns are laced with fragrant ribbons of coconut and vanilla flavor. I generally weigh most of the ingredients (except salt) with my bread recipes because I find volume measurements to be quite inconsistent. If you have a scale, use it here! Note that the volume measurement of the bread flour is based on the spoon-and-sweep method. Read more about it in Note 1. Make-ahead and freezer directions are also provided in the notes section.

This loaf pan monkey bread is everything I want in a sweet treat. It’s gooey, soft and full of delicious cinnamon-sugar flavor! Think cinnamon rolls combined with pull apart bread. Exactly what dreams are made of!

These soft and fluffy coconut buns are dairy-free and full of coconut flavor, from the fluffy Japanese "milk" bread exterior to the sweet filling. They're inspired by the Asian coconut buns from my childhood!

淡淡的甜，淡淡的牛奶香，鬆軟小巧的餐包最適合搭配西式 餐點。麵糰中添加了保濕性高的湯種麵糊，剛出爐的小餐包 一口氣吃２個都不嫌多。 湯種牛奶小餐包 約做12個 材料: a湯種麵糊 高筋麵粉50g 水250g b主麵糰 湯種麵糊100g 高筋麵粉300g 速發酵母(instant yeast)3/4茶匙(約2.5g) 細砂糖30g 鹽1/4茶匙(約1.3g) 液體植物油30g 牛奶150cc 表面裝飾 : 牛奶液少許 白芝麻少許 步驟: 一.製作湯種麵糊 步驟: 1.將冷水加入高筋麵粉中攪拌均勻 2.將攪拌均勻的麵糊放入瓦斯爐上用中小火加熱，邊煮邊攪拌 ，煮到開始變濃稠就關火繼續攪拌，呈現出漩渦狀麵糊就好 3.放涼或冷藏後使用，放冰箱可以冷藏4-5天 二.製作主麵糰 步驟: 1. 將牛奶及所有材料倒入鋼盆中 (牛奶保留約30c.c，在搓揉過程中分次加入) 2.所有材料直接搓揉甩打7-8分鐘，成為無粉粒狀態又不黏手的麵團 3.抓住麵團一角，將麵團朝桌子上用力甩打出去，然後對折再轉90度. 一直重覆此動作到麵團可以撐出薄膜即可 4.將麵團光滑面翻折出滾圓，收口捏緊朝下放入抹少許油的盆中 5.在麵團表面噴一些水避免乾燥 6.將麵團放入密閉空間(如微波爐)中做第一次發酵60分鐘 至2倍大 (天冷微波爐中放一杯沸水幫助提高溫度，水若冷了就再換一杯) 7.將麵團中的空氣用手壓下去擠出來 8.麵團平均分割成12等份(每塊約48g)，滾成圓形,蓋上乾淨的 布休息15分鐘 9.休息好的麵團表面灑些手粉避免沾粘，橄成長形然後翻面 10.由短向捲起，一邊壓一邊將麵糰捲起成為一個橄欖形 11.收口處及2端捏緊，收口朝下間隔整齊排入烤盤中 12.整盤放入烤箱中，表面噴些水然後蓋上烤箱門,再發酵60分鐘 (烤箱中放一杯熱水幫助提高溫度及濕度) 13.發酵好前8-10分鐘，將烤盤從烤箱中取出，烤箱打開預熱至170度c 14.發好的麵團表面輕輕刷上一層牛奶液，灑上些許芝麻 15.放進已經預熱至170度c的烤箱中，烘烤16-18分鐘至表面呈現金黃色 即可 16.烤好的麵包移至鐵網架放涼 補充: 1.湯種麵糊一次可以多做一點，放冰箱冷凍保存，使用前退冰 FREEZER(冷凍室) - 可以保存2-3個月 FRIDGE(冷藏室) - 可以保存4-5天 2.實作影片請參考 湯種牛奶小餐包- 實作影片 格友延伸做法 : Justine Wu 前兩天做的的肉鬆麵包，用了湯種法，美乃滋用有鹽奶油代替，超好吃的 Anya Li‎ 沙拉麵包：carol老師的「牛奶餐包」食譜 美乃滋 ： carol老師的「素美乃滋」食譜（我用豆漿橄欖油檸檬汁） 胖胖的，可愛又美味的沙拉麵包～ 謝謝Carol老師 Alicia Yen 老師.. 這是牛奶湯種麵包哦!我多加了1/2茶匙竹炭粉而已... 請問看起來如何? carol自在生活 做的很好! Joan Tsai‎ 為自己烤的早餐--參考老師牛奶湯種作法，表面未塗蛋液或奶油，所以未現光澤。 軟Q鬆軟彈真是美味， 陳燕‎ 牛奶小餐包，改良老師的湯種版，沒有用湯種 Funnygirl Linfunny Jerry Chiang‎ 交作業時間 湯種牛奶小餐包 整型有待加強 ^^" Alicia Yen‎ 格友延伸做法: graceyeh的湯種牛奶小餐包 LittleMandy的湯種牛奶小餐包 蔡小米的電子鍋作麵包~ 湯種牛奶餐包 羅健瑋的湯種牛奶小餐包

Perhaps most famous for being the bake everyone made in Home Economics, Rock Buns are a delicious tea time treat.

These soft and buttery cinnamon rolls finished off with an ooey-gooey caramel pecan praline topping are the ultimate holiday breakfast treat. I mean...you can't have a bad day when it starts with caramel pecan sticky buns!

These Cinnamon Pull Apart Mini Loaves are a delicious and fun treat to make any time of year.

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut.

Soft cocoa bun filled with buttered sweet mung bean paste. To give a more appealing look, a spiral cookie dough was pipped on the crust 🍭🍥 Although there are more steps involved in making these buns, you get to enjoy the buns that are not available outside our kitchen 😋💖🏡 Yield: 9 x 8cm-buns Cookie Dough Topping Ingredients 10g unsalted butter, softened 6g icing sugar, 2 tsp 10g beaten egg, 1 tbsp 10g top/cake flour, 1 tbsp Directions 1. Combine softened butter with icing sugar using a silicone spatula. 2. Fold in the beaten egg and top/cake flour. 3. Transfer the pastry dough to a pipping bag and keep in the fridge till needed. Mung Bean Filling 270g home made mung bean paste For the preparation of mung bean paste, please click the link to go to the recipe 😀 Sweet Mung/Green Bean Paste recipe Cocoa bread dough Raw dough weight: 432g Ingredients 115g cold water 40g raw sugar 20g beaten egg 2g salt 20g cold unsalted butter 10g vegetable oil 185g bread flour 20g superfine wholegrain flour 10g milk powder 12g cocoa powder 1/2 tsp instant dry yeast Directions 1. Pour all the ingredients into the bread maker following the sequence listed above. 2. Select "C-11 Ferment Dough" function, and start the program. 3. When the program ends, let the dough rest in the bread maker for 20 minutes. 20 minutes later. 4. While the bread maker is kneading the dough, divide the mung bean paste into 30g each and shape into balls. Cover and keep the mung bean balls in the fridge till shaping time. 5. Turn out the dough onto a well floured work top. Flatten the dough with your palm, and divide it into 9 portions, about 48g each. Shape into balls, cover with a lid, and rest for 15 minutes. 6. Take one dough ball, flatten and roll out using a rolling pin. The edge is thinner than the centre. Flip over so the smoother side will be facing out when wrap up. Place a mung bean paste in he centre, and wrap it up. Roll within the palm to shape into a ball. Place on a non-stick baking sheet, spray some water, and keep in a warm oven for proofing. Turn on the oven to 50°C for 1 minute to warm up the oven. 7. After 1 hour of proofing, or till the dough has doubled in volume. Transfer the tray of dough out of oven, and pre-heat the oven to 180°C. 8. Remove the cookie dough from the fridge, cut the tip, and start to doodle on the bread dough. 9. Bake in a preheated oven at 180°C for 10 minutes, lower to 170°C for another 10 minutes. Place the tray at the middle rack. 10 minutes later, lower temperature to 170°C At the end of baking. 10. Transfer the hot buns out of the oven, and sprinkle some flour over the top. This step is optional. Allow the buns to cool down slightly before serving. Enjoy :)

A soft and delicious milk bun with a piece of heart shaped BBQ pork slice placed in the centre of a lightly baked bun. The bread dough also embedded with tiny bits of BBQ pork. The idea of this heart shape bun was drawn from the coming Valentine's Day and combining with one of the favorite Chinese New Year must-have goodies - the BBQ pork slice 肉干 :) Yield: 10 buns Appliances: Whirlpool breadmaker BM1000 Raw dough weight: 517g BBQ Pork Slice Ingredients 10 pcs heart-shape BBQ pork slice ~35g 45g BBQ pork bits (From about 2 slices of 12cm square bak kwa 肉干) Direction 1. Use vegetable cutter to cut out 10 heart shape BBQ pork slice/bak kwa/肉干. 2. Use a pair of kitchen scissors to cut the remaining BBQ pork slice into tiny bits. Set aside. Bread Dough Ingredients 150g whole milk 全脂牛奶 20g condensed milk 炼乳 3/4 tsp instant dry yeast 速发干酵母 225g bread flour 高筋面粉 25g top/cake flour 低筋面粉 35g fine sugar 细糖 25g beaten egg 蛋液 1/4 tsp salt 盐 30g unsalted butter 无盐奶油 Some flour for sprinkling on bread top 些许面粉撒做表面装饰 Direction For handkneading please refer to the link below http://mymindpatch.blogspot.sg/2014/11/sweet-milk-buns.html 1. If you are using cold milk, keep warm the fresh milk, and condensed milk in a rice cooker for 10 minutes. Or, you can let them stand in room temperature for about 25 minutes. The temperature should not exceed 38 degree Celsius in order not to affect the yeast. 2. Pour milk mixture into the bread pan. 3. Add in beaten egg (about 1/2 an egg). 4. Add in sugar and salt. 5. Add in unsalted butter. 6. Pour in bread flour and cake flour. 7. Dig a hole and pour in the instant dry yeast. 8. Place the bread pan into the bread machine. 9. Select "8" Dough function and press "start". 10. When the dough is ready, transfer it to floured work top. Flatten the dough with your hand to remove the trapped air. 11. Divide the dough into 10 equal portions each weighs about 51g. 12. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom. 13. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into a closed container to rest for 15 minutes. 14. Flatten the dough ball and roll into an oval shape about 15 cm long. 15. Sprinkle about a teaspoon of BBQ pork bits over the dough. Avoiding the edge. 16 .Roll up the dough and pinch to seal at the end. 17. Use a knife to cut through the middle of the dough roll, leaving about 1/4 of the end uncut. With the knife staying in place, pull the cut dough apart. 18. Bend in to form a heart shape. 19. Spray some water and let the dough proof in a closed oven for about 30 to 40 minutes. 20. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius. Apply beaten egg over the centre of the dough, where the heart shape BBQ pork is going to attach. 21. Place the heart shape BBQ pork in the centre and press down to secure it. 22. Use a sieve to sprinkle some flour over the top of the dough. 23. When the dough is in the oven, lower the temperature to 160 degree and bake for 20 minutes; or till the top slightly brown. 24. Transfer the bread out of the oven and lift out from the pan onto a cooling rack. The bun is best enjoyed warm :)

Truly, these might be one of our favorite things that we've ever made. Soft, fluffy, warm brioche with melty chocolate chips scattered throughout the roll, resulting in a bakery worthy treat!

Adapted from Cookies at Home with The Culinary Institute of America by Todd Knaster. If you roll your dough out exactly 12", and slice your cookies exactly 1/4", you'll get 48 cookies out of this recipe. I wasn't quite that precise, and got 43 cookies. Close enough.

I am loving making mini loaves of bread this fall! Anyone else finding uneaten bananas in their children's lunch boxes at the end of the day? Save them!! This week I made mini banana loaves with our leftover bananas. Mini Banana Loaves makes 16 Ingredients: 3-4 ripe bananas 2 eggs 1 tsp vanilla 1/2 cup

Swirls of decadent chocolate filling are nestled between layers of soft and fluffy simple white bread dough for a delicious treat any time of the day!

My grandma was famous for her cinnamon buns - this is her old fashioned and very indulgent sticky bun recipe!

These cinnamon roll cookies are my favorite, they are soft and the chunks of the melted cinnamon are delicious! They only take 15 minutes to bake, take out of the oven ice and enjoy! I love eating them warm.

Light and sweet, these strawberry babka buns are perfect for a weekend brunch or sweet morning treat. Made with 100% sourdough/natural yeast, these buns take a little time (mostly hands off) and are worth the wait. Sweet strawberry flavor meets soft and fluffy sourdough bun.

These sourdough discard pecan sticky buns are quite possibly the only reason you really need a sourdough starter.

Crunchy Biscoff Banana Bread 1 cup mashed ripe banana 3/4 cup Crunchy Biscoff 2/3 cup granulated sugar 2 large eggs 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons vanilla extract 2 1/2 cups all purpose flour Banana chips, for garnish (optional) Heat oven to 350 degrees F. Coat a loaf pan with cooking spray. In a large mixing bowl, using a mixer on medium speed, beat together banana, Biscoff, sugar and eggs until well combined and doubled in volume - about 3 minutes. Beat in baking powder, baking soda, salt and vanilla until combined. Reduce mixer speed to low and beat in flour until just combined. Place batter into pan; top with banana chips. Bake 50-55 minutes or until deep golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached. Cool on a wire rack before slicing. Makes 1 loaf

This monkey bread recipe is baked in a loaf pan and makes a super soft and gooey, caramel-drenched, pull apart loaf! The brioche dough is proofed overnight in the refrigerator, yielding a more flavorful and easy-to-work with dough.

These banana bread cookies are soft and moist…just like biting into your favorite loaf of banana bread!

T.H.E R.A.M.B.L.I.N.G.S Dear Mak Teh , I hope this find you well. Thank you for your kind email, asking about my whereabouts and...

I made these bread rolls based on the sweet bread recipe shared by Edith. Her blueberry and cheese bread buns look so soft and fluffy that I bookmarked the recipe right away. I was planning to make some char siew buns, but decided against it since I still have a pack of ready-made red bean paste. To make these buns, you need to plan a day ahead. The 烫种 or 'scalded-dough' has to be made and leave to chill for at least 12 hours in the fridge. The 烫种 is made by scalding flour with hot boiling water so as to increase the water-binding capacity of the dough. A dough with higher water-binding capacity will suffer less moisture loss during baking, and it will not dry out or age too quickly after baking. As expected, this dough is less wet and sticky than the one made using 汤种 or water roux method (see post on Cinnamon Rolls), since the water content is lesser. The dough is also much easier to work with, as it doesn't stick to the work surface at all. In fact the dough was very stiff before the butter was added. I was quite worried that I would end up with a tray of rock buns. It took me about 30mins to get to the window pane stage. Pardon the lousy image as I was trying to do the window pane test with one hand, and the other holding a camera! The dough is easily stretched to a thin membrane, and the holes come with smooth edges. I made some into red bean rolls and some into buns. The buns were indeed very soft and fluffy, freshly baked! The texture was comparable to those you get from bakery shops. Take a look at the image on the left, base on the exterior of the buns, I am not sure whether you could tell how soft and tender they were? The buns felt 'puffy' as the crust was very thin. However, even though I stored them right away in an air-tight container, the buns were less soft the next morning :( In fact, they don't taste very different from those I made using the straight dough method. Personally, I think the 汤种 or water roux method is actually better as the buns remained as soft when left over night. But, if you do not have a standing mixer or a bread machine like me, this 烫种 or 'scalded-dough' method is easier on your arms if you were to knead by hand. I have bookmarked another 烫种 recipe, will give it a go and hope it will give a better result...ie easy to knead by hand and yet will not age that fast. Red Bean Rolls Ingredients: (makes 8 rolls) (A) 50g bread flour 35g boiling water (B) 150g bread flour 50g plain flour 40g caster sugar 3g salt 10g milk powder 4g instant yeast (C) 88g water 30g egg (about half an egg, reserve the leftover as egg wash) (D) 30g butter (cut into cubes) (E) 240g red bean paste, roll into 8 equal balls some white sesame seeds (optional) Method: Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hrs. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Knead to form a rough dough. Knead in scalded-dough in Step 1. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. This dough is quite easy to knead as it does not stick to the surface. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15~20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily. Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 8 portions (about 60g each). Roll each dough into smooth rounds, leave to rest for 10-15mins. Flatten dough into a round disc. Wrap each dough with one portion of the red bean paste in (E). Pinch and seal the seam tightly. Flatten the dough into a round disc and roll out into a longish oval shape (about 15cm in length). Use a knife or dough scraper to make a few slits(see photo below, do not cut through the edges). Roll up swiss-roll style, seal and pinch the edges. Place the rolls, seam side down on a greased (or lined with parchment paper) baking tray. Leave some space in between the rolls to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 45mins, or until double in size. Brush top with egg wash (mix leftover egg with 1 tbs water) and sprinkle with some white sesame seeds. Bake in pre-heated oven at 190 deg C for 15 mins or until golden brown. Remove from oven and once cool store immediately in an airtight container. Recipe Source: adapted from Magic Bread by Alex Goh

I'm not dead, it just feels that way. I spent the holidays either travelling or cooking for New Year's, so didn't get around to the challenge until 2012. I made a fatal error, as well, relying on memory instead of looking at the schedule. Thus, we have Almond Horns instead of Almond Buns.Let me start by saying that I think there's an error in the Almond Horn recipe in that it calls for zero flour. Without flour, as written, it makes a soupy, almondy-eggy batter. I ended up adding 1.25 cups of AP, and it was still flat and runny. If it's not an error, then the egg weights are too high or something.These ended up tasting fabulous -- but they are more like flat almond sugar cookies than anything else.I'll work the actual challenge -- almond buns -- into the schedule this month hopefully. :)[IMG]http://www.blankenship.com/bread/itjb/004-horn-1.jpg[/IMG][IMG]http://www.blankenship.com/bread/itjb/004-horn-2.jpg[/IMG]

This perfect foolproof bun recipe will make you look like a baking rockstar! You can use it to make bread, buns, or cinnamon buns!

Sally Lunn Buns, scented with just a hint of citrus, either lemon or orange, have a light, airy, and tender crumb with a thin and crisp golden brown crust. This recipe makes a delightful and delicious breakfast or tea bread, somewhat like brioche. Serve warm Sally Lunn Buns with Whipped Orange Butter and orange marmalade or strawberry jam. The dough is very versatile; it can be made into large round loaf-like "Buns", Small Pan Buns, or Tea Buns (baked in muffin pans). I've also used the dough to make Sally Lunn Cinnamon Buns. Any left-over baked bread makes great toast or Sally Lunn Bread Pudding. YIELD: TWO LARGE ROUND "BUNS" (LOAVES) - 500g (1# 1 1/2 oz) EACH - 6" diameter x 3" height (15 x 7.5 cm) Springform or Cake Pan OR: 20 INDIVIDUAL PAN BUNS - 50g (1 3/4 oz) EACH - Qtr. Sheet Pan / Bun Pan 9 1/2" x 13" (24 x 33 cm) or Traybake Pan 8" x 12" (20 x 30 x 5 cm) OR: 20 TEA BUNS - 50g (1 3/4 oz) EACH - Standard Muffin Pans

These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough. The brown sugar and cinnamon smells are so inviting and cozy.

Soft and airy brioche style rolls. Tasty home baked bread at its best!