Description
Delicious homemade sticky buns featuring a gooey maple glaze and crunchy toasted pecans, perfect for cozy weekend mornings and holiday breakfasts.
Ingredients
- 4 cups (480g) all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast
- 1 cup (240ml) whole milk, warmed to 110°F (43°C)
- 6 tablespoons (85g) unsalted butter
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) salt
- 2 teaspoons ground cinnamon
- ½ cup (120ml) pure maple syrup
- ½ cup (110g) packed brown sugar
- 1 ½ cups (150g) chopped and toasted pecans
Instructions
- Proof the yeast: Warm the milk to about 110°F (43°C). Stir in 1 tablespoon of sugar and sprinkle the yeast over the top. Let sit for 5-7 minutes until foamy.
- Make the dough: In a large bowl or stand mixer, combine flour, remaining sugar, salt, and cinnamon. Add yeast mixture, egg, and melted butter. Mix until sticky dough forms, then knead for about 8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Prepare filling and pan: Toast pecans in a dry skillet over medium heat for about 5 minutes. Melt butter in a small saucepan, stir in brown sugar until smooth. Pour mixture into greased 9×13-inch pan and sprinkle toasted pecans evenly on top.
- Roll and fill dough: Punch down dough and roll out on floured surface into a 12×18-inch rectangle. Brush with melted butter and sprinkle with ½ cup brown sugar and cinnamon. Roll tightly from long side and slice into 12 pieces.
- Arrange and second rise: Place rolls cut side up in prepared pan with space between. Cover loosely and let rise until puffy, about 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and glaze is thick and sticky.
- Invert and glaze: Let buns cool in pan for 5 minutes, then invert onto serving platter so maple-pecan glaze is on top.
Notes
[‘Do not rush the dough rise; it develops flavor and texture.’, ‘Toast pecans to enhance nutty flavor and crunch.’, ‘Use pure maple syrup for authentic glaze flavor.’, ‘Avoid overfilling with sugar to prevent overly sweet buns.’, ‘Use a sharp knife to slice rolls to keep them neat.’, ‘Let buns cool 5 minutes before flipping to prevent glaze from running off.’, ‘Can prepare rolls ahead and refrigerate overnight before baking.’, ‘Kneading by hand takes about 10-12 minutes if no stand mixer is available.’, ‘Walnuts can be substituted for pecans.’, ‘Avoid freezing baked buns to maintain texture.’]
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 320
- Sugar: 18
- Sodium: 210
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: sticky buns, maple pecan sticky buns, maple glaze, pecan sticky buns, homemade sticky buns, fall baking, brunch recipe