Maple Pecan Sticky Buns (Print)

Sweet, cinnamon-swirl buns baked atop maple-pecan topping. Perfect for breakfast, brunch, or dessert.

# Components:

→ Dough

01 - 3 1/4 cups all-purpose flour, plus additional for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg
07 - 1/2 teaspoon salt

→ Maple-Pecan Topping

08 - 1/2 cup unsalted butter
09 - 3/4 cup pure maple syrup
10 - 1/2 cup packed brown sugar
11 - 1/2 teaspoon salt
12 - 1 1/2 cups toasted pecan halves

→ Cinnamon Filling

13 - 1/2 cup packed brown sugar
14 - 2 teaspoons ground cinnamon
15 - 1/4 cup unsalted butter, softened

# Directions:

01 - In a large bowl, blend lukewarm milk and active dry yeast. Allow to rest for 5 minutes until foamy, then combine with granulated sugar, egg, and melted butter. Incorporate flour and salt, mixing to achieve a cohesive dough. Knead the dough on a well-floured surface for 8 to 10 minutes, or utilize a stand mixer with a dough hook, until the dough is smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm environment for 1 to 1.5 hours or until doubled in volume.
02 - In a small saucepan set over medium heat, melt butter and incorporate maple syrup, packed brown sugar, and salt. Simmer gently for 2 minutes without boiling. Pour the mixture into a greased 9x13-inch baking pan and distribute the toasted pecan halves evenly across the surface.
03 - Combine packed brown sugar and ground cinnamon in a small bowl. Set aside for assembly.
04 - Punch down the risen dough and roll it out on a floured surface to form a 16x12-inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture across the entire surface. Starting from one long edge, tightly roll the dough into a log. Trim the edges if needed, then slice into 12 uniform pieces.
05 - Position the sliced buns cut-side up atop the maple-pecan topping in the prepared pan. Cover with a cloth and allow a second rise for 30 to 40 minutes, until the buns appear puffy.
06 - Bake in a preheated oven at 350°F for 30 to 35 minutes, until the buns are golden brown and cooked through. If excessive browning occurs, tent with aluminum foil. Cool in the pan for 5 minutes, then invert the buns carefully onto a serving platter, ensuring the sticky pecan topping coats each bun. Serve warm.

# Expert Advice:

01 -
  • Uses everyday staples that are probably already in your fridge and pantry
  • Toasted pecans, real maple syrup, and brown sugar give these buns an unforgettable flavor
  • The dough is surprisingly forgiving even if you are new to homemade rolls
  • They are just as perfect for birthdays as for casual weekends
  • The aroma alone will have everyone gathered before you have finished
02 -
  • These buns freeze beautifully and can be made ahead
  • Pecans are high in healthy fats and offer a great crunch to balance the sticky sauce
  • Classic sticky buns are high in fiber because of the nuts and are vegetarian friendly
03 -
  • Let the dough rise somewhere truly warm A slow rise will make them extra light
  • Toasting nuts is key Do not skip this step to avoid blandness
  • Always invert the buns while still warm or the glaze will harden and not flow properly

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