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Maple Pecan Sticky Buns

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Maple Pecan Sticky Buns are a delightful treat featuring soft, cinnamon-infused dough rolled with a sweet filling, all topped with a rich maple-pecan glaze. Perfect for breakfast or brunch, these buns combine the warmth of cinnamon with the crunch of pecans and the sweetness of maple syrup.

Ingredients

Scale

For the Dough:

  • 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 (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, plus more as needed

For the Filling:

  • 1/4 cup (56g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon

For the Maple Pecan Topping:

  • 2 cups (250g) chopped pecans
  • 1/2 cup (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

Instructions

  • Prepare the Dough:
    • In a large mixing bowl, whisk together the warm milk, 2 tablespoons of sugar, and yeast. Cover and let sit for about 5 minutes until foamy.
    • Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture. Mix until combined.
    • Gradually add the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.
    • Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  • Prepare the Maple Pecan Topping:
    • In a medium saucepan over medium heat, combine the butter, brown sugar, milk, maple syrup, and salt. Stir until the butter melts and the mixture is smooth. Bring to a boil and let it boil for 3-4 minutes, stirring occasionally.
    • Remove from heat and pour the mixture into a greased 9×13-inch baking pan. Sprinkle the chopped pecans evenly over the topping.
  • Assemble the Buns:
    • Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12×18 inch rectangle.
    • Spread the softened butter for the filling over the dough. Mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
    • Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal pieces.
    • Place the rolls cut-side down on top of the pecan topping in the baking pan. Cover and let them rise for about 30-45 minutes until puffy.
  • Bake:
    • Preheat the oven to 375°F (190°C).
    • Bake the rolls for 25-30 minutes until golden brown. If they brown too quickly, cover loosely with aluminum foil halfway through baking.
  • Serve:
    • Remove the pan from the oven and let the rolls cool for about 5 minutes.
    • Carefully invert the pan onto a large serving platter, allowing the maple pecan topping to drizzle over the buns.
    • Serve warm.

Notes

  • To prepare the night before, assemble the buns in the pan, cover tightly, and refrigerate for 8–12 hours. The next morning, let them sit at room temperature for about 1 hour before baking.
  • Ensure the milk is warm (about 100°F/38°C) but not hot, to activate the yeast without killing it.
  • For best results, use pure maple syrup for the topping.

Find it online: https://recipe.newsvks.com/maple-pecan-sticky-buns/