Description
Maple Pecan Sticky Buns are tender, cinnamon-swirled buns baked atop a rich, buttery maple caramel loaded with toasted pecans. These classic breakfast or brunch treats feature soft, fluffy dough, a gooey pecan topping, and the warm flavors of brown sugar and maple syrup in every irresistible bite.
Ingredients
Scale
For the Dough
- 6 tablespoons unsalted butter, cubed
- 2/3 cup whole or low-fat milk
- 3 tablespoons granulated sugar
- 1¾ teaspoons active dry yeast
- 1 large egg
- 2½ cups bread flour
- ½ teaspoon kosher or sea salt
For the Topping
- 6 tablespoons unsalted butter
- ¼ cup dark brown sugar
- ¼ cup dark amber maple syrup
- ½ teaspoon kosher or sea salt
- 1 cup pecans, lightly toasted and coarsely chopped
For the Filling
- ¼ cup dark brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon kosher or sea salt
- 3 tablespoons unsalted butter, softened
Instructions
- Activate the Yeast: In a saucepan over low heat, melt butter with milk and sugar until warm (not hot). Pour the mixture into a mixing bowl and sprinkle the yeast over the surface. Allow it to sit for 10–15 minutes, until it becomes foamy.
- Make and Knead the Dough: Add the egg, bread flour, and salt to the yeast mixture. Mix until combined, then knead by hand or with a stand mixer until the dough is soft and elastic, about 8–10 minutes. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
- Prepare the Maple Pecan Topping: In a small saucepan, melt the butter over medium heat, then add the brown sugar, maple syrup, and salt. Bring to a boil and cook for 1 minute, stirring constantly. Immediately pour the caramel into a greased 9-inch round or 8-inch square baking pan. Sprinkle the toasted, chopped pecans evenly over the caramel layer.
- Mix Filling Ingredients: In a small bowl, combine the brown sugar, cinnamon, and salt. Set aside.
- Shape and Fill the Dough: Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it into a 10-inch square. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar filling evenly over the butter.
- Roll and Slice: Starting from one edge, tightly roll the dough into a log. Cut the log into 8 or 9 equal pieces using a sharp knife or dental floss. Place the rolls, cut-side up, in the prepared pan over the caramel pecan topping.
- Final Proof: Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise for about 1 hour, or until puffy and nearly doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the sticky buns for 25–30 minutes, or until golden brown on top and set in the center.
- Invert and Serve: Let the rolls cool in the pan for 5 minutes. Then, carefully invert the pan onto a serving platter to reveal the gooey maple pecan topping. Serve warm and enjoy!
Notes
- For best results, use a thermometer to ensure the milk mixture is around 105–110°F to activate the yeast without killing it.
- You can toast pecans in a dry skillet for a few minutes until fragrant for enhanced flavor.
- If you like extra gooey buns, double the topping ingredients.
- Sticky buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Rewarm before serving for gooeyness.
- This recipe can be prepped the night before; let shaped rolls rise in the fridge overnight, then bake in the morning.
- Prep Time: 30 minutes (plus 2–2.5 hours rising)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 18g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg