Photographs by Danny Kim

You might not know it, but just like Brussels sprouts and kabocha squash, sticky buns have a season. According to Peels pastry chef Shuna Lydon, who just reinstated her pecan version to her bakery menu after a summer hiatus, that season is now. Fall, which just so happens to coincide with the pecan harvest, she says, is the perfect time to load up on these demonically gooey, cinnamon-infused, diet-be-damned belly bombs—and then, presumably, hibernate.

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• Archive: “Food Features”
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• Table of Contents: Oct 10, 2011 issue of New York | Subscribe!