Description
Delight in these homemade Maple Pecan Sticky Buns, featuring soft, sweet yeast dough rolled with cinnamon sugar and topped with a decadent maple pecan glaze. Perfect for breakfast or brunch, these sticky buns balance rich buttery layers with the nutty crunch of pecans and the warm sweetness of maple syrup.
Ingredients
Dough Ingredients
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Topping Ingredients
- 2 cups (250g) chopped pecans
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (135g) packed light or dark brown sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) pure maple syrup
- 1/4 teaspoon salt
Filling Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the dough: Whisk warm milk, 2 tablespoons sugar, and yeast in the mixer bowl with a dough hook or paddle. Cover and let sit 5 minutes until foamy. If no mixer, use a large bowl and wooden spoon.
- Mix dough ingredients: On medium speed, beat in remaining 1/2 cup sugar and softened butter until butter is slightly broken up. Add eggs and salt, beat until combined. On low speed, add 1 cup flour at a time, ensuring each is incorporated before adding the next. After 4 1/2 cups flour, beat until dough pulls from sides, about 3 minutes; add more flour if needed.
- Knead the dough: Beat dough 5 more minutes in mixer or knead by hand on lightly floured surface for 5 minutes until soft, smooth, elastic. Perform windowpane test for readiness.
- First rise: Lightly grease large bowl with oil, place dough inside, turn to coat. Cover with foil, plastic wrap, or towel. Let rise in warm spot for 2 hours or until doubled.
- Make the topping: Grease a 9×13-inch baking pan. Spread chopped pecans evenly in pan. In a small saucepan over medium heat, combine butter, brown sugar, milk, maple syrup, and salt. Stir until butter melts and mixture simmers for 2 minutes. Remove from heat, whisk quickly, and pour over pecans. Set aside.
- Roll out the dough: Punch down risen dough and place on lightly floured surface. Roll into a 12×18-inch rectangle, covering if dough resists and resting 10 minutes if needed.
- Prepare the filling: Spread softened butter evenly over rolled dough. Mix brown sugar and cinnamon and sprinkle evenly on top. Roll dough tightly into an 18-inch log. Cut into twelve 1.5-inch rolls.
- Assemble rolls: Place rolls cut side up into prepared pan on top of pecan topping.
- Second rise: Cover rolls tightly and let rise until puffy, 30–45 minutes. Optional overnight rise in notes.
- Bake: Preheat oven to 350°F (177°C). Bake rolls 25–28 minutes until golden brown. Halfway through baking, tent with foil to prevent over-browning.
- Invert and serve: Remove rolls, cool 5 minutes, then invert pan carefully onto serving platter. Serve warm with sticky maple pecan topping.
Notes
- You can let the rolls have their second rise overnight in the refrigerator, covered tightly, then bake fresh in the morning for a fresher taste.
- Be careful not to add too much extra flour during kneading to avoid dense buns.
- Use a sharp serrated knife to cut rolls for cleaner edges.
- These sticky buns are best served warm to enjoy gooey topping and soft texture.
- Store leftovers covered at room temperature 1-2 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
