Description
These Maple Pecan Sticky Buns are a delectable, indulgent breakfast treat featuring soft, tender dough swirled with cinnamon sugar and topped with a sticky maple glaze and crunchy pecans. Perfectly risen and baked to golden perfection, they combine sweet maple syrup, brown sugar, and nuts in a luscious glaze that drips deliciously with every bite.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1½ Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- ½ cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- ½ teaspoon salt
- 4½ 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
- 2 cups (250g) chopped pecans
- ½ cup (8 Tbsp; 113g) unsalted butter
- ⅔ cup (135g) packed light or dark brown sugar
- ¼ cup (60ml) whole milk
- ¼ cup (60ml) pure maple syrup
- ¼ teaspoon salt
Filling
- ¼ cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- ½ cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the dough: Whisk the warm milk, 2 tablespoons of sugar, and yeast together in a stand mixer bowl fitted with a dough hook or paddle. Cover and let sit for about 5 minutes until foamy.
- Mix dough ingredients: Beat in the remaining ½ cup sugar and softened butter on medium speed until butter breaks up. Add eggs and salt, and beat until combined. On low speed, add flour one cup at a time, mixing after each addition until the dough forms and pulls away from the bowl, about 3 minutes. Add more flour if needed.
- Knead the dough: Knead with the mixer or by hand for 5 minutes until soft, smooth, and elastic. Use the windowpane test to check readiness.
- First rise: Lightly grease a large bowl with oil. Place dough inside, turning to coat with oil. Cover and let rise in a warm place for about 2 hours until doubled in size.
- Make the topping: Grease a 9×13-inch baking pan. Spread chopped pecans evenly in the pan. In a small saucepan over medium heat, melt butter with brown sugar, milk, maple syrup, and salt. Simmer for 2 minutes, then pour over pecans.
- Roll out the dough: Punch down the risen dough and roll on a floured surface into a 12×18-inch rectangle. Let rest if it shrinks back during rolling.
- Prepare filling and roll: Spread softened butter over dough. Mix sugar and cinnamon together and sprinkle evenly on top. Roll the dough tightly into an 18-inch log, cut into 12 equal rolls, about 1.5 inches wide.
- Arrange rolls in pan: Place the rolls in the prepared pan on top of pecan topping.
- Second rise: Cover and let rise until puffy, about 30-45 minutes (or refrigerate overnight as an option).
- Bake: Preheat oven to 350°F (177°C). Bake rolls for 25–28 minutes until golden. Tent loosely with foil halfway through to prevent over-browning.
- Cool and serve: Let buns cool 5 minutes in pan on wire rack. Using oven mitts, invert pan onto serving platter so sticky topping drips over buns. Serve warm.
Notes
- You can let the second rise happen overnight in the refrigerator; cover tightly and bake the next morning, adding a few extra minutes to the baking time.
- If dough shrinks while rolling, let it rest covered for 10 minutes to relax gluten.
- Butter should be softened but not melted for easier spreading in the filling step.
- Tent with foil halfway during baking to prevent excessive browning of bun tops.
- Use a sharp serrated knife to cut rolls evenly without squishing the dough.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
