Description
Maple Pecan Sticky Buns are a decadent and buttery sweet bread treat featuring a soft, fluffy dough rolled with a cinnamon sugar filling, topped with a luscious maple pecan glaze. Perfect for brunch or a special breakfast, these sticky buns combine the richness of brown sugar, fragrant cinnamon, and toasted pecans for a mouthwatering homemade delight.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 1/2 Tablespoons (14g) active dry or instant yeast (2 packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 1/2 cups (563g) all-purpose or bread flour, plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for greasing bowl
Topping
- 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
- 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: In the bowl of a stand mixer fitted with a dough hook or paddle attachment, whisk together warm milk, 2 tablespoons of sugar, and yeast. Cover and let sit for about 5 minutes until foamy. For hand mixing, use a large bowl and wooden spoon.
- Mix ingredients: Beat in remaining sugar (1/2 cup) and softened butter on medium speed until butter breaks up. Add eggs and salt, beat until combined. Lower speed, add flour 1 cup at a time until dough forms and pulls away from bowl sides, about 3 minutes. If sticky, add flour 1 tablespoon at a time.
- Knead the dough: Continue kneading in mixer for 5 minutes or knead by hand on floured surface for 5 minutes. Dough should be soft, smooth, elastic, passing the windowpane test for gluten development.
- First rise: Lightly grease a large bowl. Place dough inside, turning to coat with oil. Cover with foil or towel and let rise in warm place for 2 hours until doubled in size.
- Make the topping: Grease a 9×13-inch baking pan and spread chopped pecans evenly in it. In a small saucepan over medium heat, combine butter, brown sugar, milk, maple syrup, and salt. Stir until butter melts; simmer 2 minutes. Remove from heat, whisk, and pour over pecans.
- Roll out dough: Punch down dough to release air. On lightly floured surface, roll into 12×18-inch rectangle. If it resists, cover and rest 10 minutes, then continue rolling out.
- Prepare filling: Spread softened butter over rolled dough. Mix brown sugar and cinnamon, sprinkle evenly over butter. Tightly roll dough into an 18-inch log, then cut into 12 even rolls (about 1.5 inches wide). Place rolls in prepared pan on top of pecan topping.
- Second rise: Cover pan tightly and let rolls rise until puffy, about 30–45 minutes. Optionally, refrigerate overnight for slow rise.
- Bake: Preheat oven to 350°F (177°C). Bake rolls for 25–28 minutes until golden brown. Halfway through, tent foil over rolls to prevent over-browning. Remove from oven and cool for 5 minutes.
- Invert and serve: Using oven mitts, invert pan onto serving platter so sticky topping covers buns. Serve warm for best flavor and texture.
Notes
- For even softer dough, let the dough rest if it shrinks back when rolling out.
- To speed up or slow down rising times, adjust the ambient temperature or use the refrigerator overnight for second rise.
- Softened butter should be spreadable but not melted for best filling application.
- Use a sharp knife to cut rolls cleanly without squishing the dough.
- Tenting with foil during baking prevents buns from getting too dark on top.
- These sticky buns are best enjoyed warm to keep the topping melty.
- For a vegan version, substitute dairy butter and milk with plant-based alternatives and use a vegan yeast if needed.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
