Save Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
This recipe became a weekend favorite in my family after I first baked these sticky buns for a chilly Sunday morning.
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 ¼ tsp (7 g 1 packet) instant yeast, 1 tsp fine sea salt, ¾ cup (180 ml) whole milk lukewarm, ¼ cup (60 ml) unsalted butter melted, 2 large eggs room temperature
- Maple-Pecan Filling: ½ cup (110 g) unsalted butter softened, ⅓ cup (70 g) light brown sugar packed, ¼ cup (60 ml) pure maple syrup, 1 tbsp ground cinnamon, 1 cup (100 g) pecans finely chopped
- Maple Glaze: ½ cup (110 g) unsalted butter, ½ cup (110 g) light brown sugar packed, ⅓ cup (80 ml) pure maple syrup, 1 cup (100 g) pecans roughly chopped, Pinch of kosher salt
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, mix milk, melted butter, and eggs. Add wet ingredients to dry and mix until a soft dough forms. Knead by hand or mixer for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Prepare Maple Glaze:
- While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Simmer 2–3 minutes, stirring until smooth. Pour into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle chopped pecans evenly over the glaze.
- Prepare Filling:
- In a bowl, mix softened butter, brown sugar, maple syrup, and cinnamon into a paste.
- Shape the Buns:
- Punch down dough. On a lightly floured surface, roll into a 12×16-inch (30×40 cm) rectangle. Spread filling evenly over dough, leaving a ½-inch border. Sprinkle finely chopped pecans over the filling. Starting from the long edge, roll up tightly into a log. Slice into 12 even rolls.
- Assemble:
- Arrange rolls, cut side down, over the glaze in the prepared baking dish. Cover loosely and let rise until puffy, about 30 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake buns 28–32 minutes, until golden and cooked through. Let rest 5 minutes, then carefully invert onto a serving platter so glaze and pecans are on top.
- Serve:
- Serve warm and enjoy.
Save These sticky buns always bring smiles to our family brunch table, creating a warm and inviting atmosphere.
Notes
For extra flavor, add a dash of nutmeg to the filling. Substitute walnuts for pecans if preferred. Leftovers can be reheated gently in the microwave or oven. Pairs well with a hot cup of coffee or chai.
Required Tools
Large mixing bowls Stand mixer (optional) Rolling pin 9×13-inch (23×33 cm) baking dish Saucepan Sharp knife or bench scraper Whisk
Allergen Information
Contains: Wheat (gluten), Milk, Eggs, Tree Nuts (pecans), Butter Always check ingredient labels for hidden allergens if uncertain.
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Enjoy a batch of these sticky buns fresh out of the oven for the ultimate cozy treat.
Common Recipe Questions
- → How do I achieve a soft, fluffy dough?
Using lukewarm milk and allowing the dough to rise until doubled ensures a tender, airy texture. Kneading well develops gluten for elasticity.
- → Can I substitute pecans with other nuts?
Yes, walnuts work well as a substitute, providing a similar crunchy texture and nutty flavor.
- → What is the best way to prevent the buns from sticking to the pan?
Greasing the baking dish thoroughly, especially before pouring the maple glaze, helps prevent sticking and adds flavor.
- → How do leftover buns store and reheat?
Store extras in an airtight container at room temperature up to two days. Reheat gently in the microwave or oven for a fresh taste.
- → Can I add additional spices to the filling?
Adding a dash of nutmeg complements the cinnamon and enhances the warm spice profile of the filling.
- → What beverage pairs best with these buns?
A hot cup of coffee or chai tea balances the sweetness and spices nicely for a delightful brunch experience.