Description
Soft, cloud-like homemade sticky buns with a rich maple pecan syrup and tangy cream cheese glaze. These buns are tender, gooey, and perfect for weekend brunches.
Ingredients
Scale
- 1 cup warm milk (110°F/43°C)
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar (for yeast)
- 3 ½ to 4 cups all-purpose flour
- ¼ cup granulated sugar (for dough)
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- ½ cup unsalted butter (for syrup)
- 1 cup dark brown sugar
- ½ cup real maple syrup
- 1 cup pecans, chopped and toasted
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
- 1 teaspoon vanilla extract
Instructions
- Proof the yeast: Combine warm milk, yeast, and 1 tsp sugar in a mixer bowl. Let sit for 5-10 minutes until foamy.
- Make the dough: Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix on low. Add flour one cup at a time. Knead on medium-low with a dough hook for 5-7 minutes until soft and slightly sticky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Make the syrup: While dough rises, melt ½ cup butter with brown sugar and maple syrup in a saucepan over medium heat. Stir until dissolved. Remove from heat and stir in toasted pecans, cinnamon, and nutmeg. Pour into a 9-inch round pan or cast iron skillet.
- Shape the buns: Punch down risen dough. Roll into a 12×18 inch rectangle. Spread with remaining softened butter and sprinkle with cinnamon/sugar. Roll tightly into a log and cut into 12 pieces using dental floss or a knife.
- Second rise: Place buns cut-side up in the prepared pan. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown. Cover with foil if tops get too dark.
- Glaze: Whisk cream cheese, powdered sugar, vanilla, and milk until smooth.
- Serve: Let buns cool in pan for 5-10 minutes. Invert onto a serving plate. Drizzle with cream cheese glaze and serve immediately.
Notes
Toast pecans in a dry skillet for 3-4 minutes for better flavor. Do not skip the second rise to ensure fluffy buns. If making ahead, you can refrigerate the shaped buns overnight and bake in the morning. Use real maple syrup, not pancake syrup.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun with glaze
- Calories: 380
- Sugar: 30
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 6
Keywords: sticky buns, maple pecan, cream cheese glaze, brunch, homemade buns, fall recipe, yeast dough