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Maple Pecan Sticky Buns Recipe

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4.1 from 14 reviews

These Maple Pecan Sticky Buns are soft, sweet, and packed with cinnamon sugar filling, topped with a luscious maple pecan glaze. Perfect for breakfast or brunch, they feature a tender yeast dough rolled up with cinnamon sugar, baked to golden perfection, and inverted onto a pan to release a sticky, nutty topping that oozes with maple syrup and brown sugar.

Ingredients

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 (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

  • 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

  1. Prepare the dough: Whisk warm milk, 2 tablespoons of granulated sugar, and yeast together in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit about 5 minutes until foamy. Then, on medium speed, add remaining sugar, softened butter in pieces, eggs, and salt, mixing until combined. Gradually add flour one cup at a time on low speed until dough pulls away from bowl sides. Dough should be soft but kneadable.
  2. Knead the dough: Continue mixing in the stand mixer on medium speed for 5 minutes, or knead by hand on a floured surface for 5 minutes, adding minimal flour as needed to keep dough slightly tacky. Dough should be smooth, elastic, and pass the windowpane test.
  3. First rise: Lightly grease a large bowl with oil. Place dough inside, turning to coat all sides. Cover with foil/plastic wrap/towel and let rise in a warm spot until doubled in size, about 2 hours.
  4. Prepare the topping: Grease a 9×13-inch baking pan. Spread chopped pecans evenly. In a small saucepan over medium heat, combine butter, brown sugar, milk, maple syrup, and salt. Stir until butter melts, bring to a simmer for 2 minutes, stir occasionally, remove from heat, whisk quickly, then pour over pecans in pan. Set aside.
  5. Roll out the dough: Punch down risen dough. On a floured surface, roll dough into a smooth 12×18-inch rectangle. If dough resists stretching, cover and rest 10 minutes before continuing.
  6. Add filling and shape rolls: Spread softened butter evenly over dough. Mix brown sugar and cinnamon, then sprinkle over butter. Roll dough tightly into an 18-inch log. Using a sharp knife, cut into 12 equal 1.5-inch rolls. Arrange rolls tightly in prepared baking pan atop pecan topping.
  7. Second rise: Cover rolls tightly and allow to rise until puffy, about 30–45 minutes. (Alternatively, refrigerate overnight as noted below.)
  8. Bake: Preheat oven to 350°F (177°C). Bake rolls for 25–28 minutes until golden brown. About halfway through baking, tent aluminum foil loosely over pan to prevent over-browning.
  9. Cool and serve: Remove from oven, cool 5 minutes on a wire rack. Using oven mitts, invert pan carefully onto serving platter so sticky pecan topping coats rolls. Serve warm.

Notes

  • Make Ahead – Overnight: Prepare through step 7, then cover and refrigerate 8–12 hours. Remove and let rise 1 hour before baking.
  • Make Ahead – Frozen: Freeze before second rise or par-bake partially before freezing. Thaw in refrigerator overnight and finish baking as directed.
  • Milk: Use whole or 2% milk for best results; nondairy not recommended in topping.
  • Yeast: Instant yeast shortens rise times; active dry may require slightly longer rising.
  • Maple Syrup Substitute: Replace with light or dark corn syrup if desired.
  • Gluten Free: Not tested; results uncertain.

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