If you have a soft spot for sweet, gooey treats that come with a wonderful crunch, let me introduce you to the Maple Pecan Sticky Buns Recipe. These sticky buns are a perfect balance of tender dough swirled with cinnamon and brown sugar, topped with a rich maple glaze and crunchy pecans that make every bite a little moment of joy. It’s like a warm hug in pastry form, ideal for weekend mornings or special occasions where you want to impress without stress.
Ingredients You’ll Need
This recipe shines because of its simple, straightforward ingredients. Each one plays a key role in building the perfect texture, flavor, and that irresistible golden color that makes these sticky buns so inviting.
- All purpose flour (4 1/2 – 5 cups): The base for your dough, providing structure and soft chewiness.
- Granulated sugar (1/4 cup): Adds just the right touch of sweetness to balance the spices.
- Instant yeast (2 packets or 4 1/2 tsp): Leavens the dough to make it fluffy and light.
- Kosher salt (3/4 tsp): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1 tsp plus 2 tbsp): Brings that classic warm, aromatic spice that sticky buns are famous for.
- Water (1 cup): Hydrates the dough for perfect consistency and moist texture.
- Milk (1/2 cup): Adds richness and tenderness to the dough.
- Danish Creamery European Style Sea Salted Butter (5 tbsp sliced + 1/4 cup room temp + 3/4 cup): Butter is the star of both the dough and the sticky topping, ensuring richness and that melt-in-your-mouth feel.
- Large egg (1): Provides structure and a lovely golden hue to your dough.
- Light brown sugar (1/2 cup + 1 cup, packed): Infuses deep caramel notes into the rolls and topping.
- Pecan halves, chopped (2 cups): Add buttery crunch and nutty flavor for contrast.
- Pure maple syrup (1/2 cup): The key sweetener in the sticky glaze, delivering rich, natural sweetness with complexity.
- Vanilla extract (1 tbsp): Enhances all the flavors with its warm, fragrant notes.
How to Make Maple Pecan Sticky Buns Recipe
Step 1: Prepare the Dough
Start by combining the water and milk with sliced butter in a pot, warming gently until the butter melts. Let this mixture cool slightly before adding it to the dry ingredients—flour, sugar, yeast, salt, and cinnamon—in a large bowl. Add the egg and stir everything together until a dough forms. Knead for about 8 to 10 minutes until it’s smooth and elastic. This step is crucial for developing the right texture that will yield soft, airy sticky buns.
Step 2: First Rise
Place your dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size—usually about an hour. This resting period allows the yeast to work its magic, resulting in that irresistible fluffiness.
Step 3: Make the Maple Pecan Topping
While the dough rises, melt together the remaining butter, maple syrup, brown sugar, and salt in a saucepan over medium heat. Stir until smooth and bubbling, then pour this sticky, caramel-like mixture into the bottom of your baking pan. Scatter chopped pecans evenly on top, creating the delicious top layer for your buns once baked.
Step 4: Roll and Fill the Dough
Once risen, punch down the dough and roll it out on a floured surface into a rectangle about 16 by 24 inches. Spread the softened butter, sprinkle the brown sugar and cinnamon over the rolled dough, then roll it up tightly from the long edge. Cut the roll into 12 equal pieces and arrange them snugly in your prepared pan atop the maple pecan mixture.
Step 5: Second Rise and Bake
Cover your pans again and let the buns rise for about 30 minutes. Then bake at 350°F (175°C) for 30 minutes until golden brown and caramelized on top. Once out of the oven, let them sit for a few minutes before inverting onto a serving plate, revealing that gorgeous sticky pecan glaze.
How to Serve Maple Pecan Sticky Buns Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of extra maple syrup can elevate the sticky buns beautifully. You can also add a sprinkle of flaky sea salt on top for a delightful sweet-salty contrast that highlights the maple flavor in a sophisticated way.
Side Dishes
These sticky buns pair wonderfully with fresh fruit like berries or sliced apples to balance the richness. A cup of strong coffee, chai tea, or creamy hot chocolate makes the perfect beverage companion, rounding out a morning that’s as cozy as it gets.
Creative Ways to Present
For a festive brunch, serve the maple pecan sticky buns alongside small bowls of whipped cream, chopped nuts, and fresh fruit so everyone can customize their treats. You can also layer them in a clear glass cake stand to showcase those gooey layers and glossy glaze, turning a humble bun into a showstopper centerpiece.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store any leftover sticky buns in an airtight container at room temperature for up to 2 days. The buns stay soft and sticky but are best enjoyed fresh to capture that gooey goodness.
Freezing
You can freeze unbaked buns by wrapping the pan tightly with plastic wrap and foil, then freezing for up to 3 months. Alternatively, freeze individual baked buns in airtight bags. Thaw in the fridge overnight before reheating.
Reheating
To reheat, warm sticky buns in a 350°F oven for 10–15 minutes or microwave individually for about 30 seconds. This refreshes the gooey texture and melts the butter perfectly, making them taste freshly baked all over again.
FAQs
Can I use regular butter instead of Danish Creamery European Style Butter?
Absolutely! While Danish Creamery butter adds a special richness and saltiness, regular salted butter works just fine and will still give you delicious sticky buns.
Is it okay to substitute pecans with walnuts or another nut?
Yes, walnuts or even almonds can be great substitutes if you want a different crunch or flavor profile. Just chop them roughly and proceed as usual.
What type of maple syrup is best for the sticky topping?
Pure maple syrup is best for that deep, natural sweetness and authentic flavor, but if you only have pancake syrup, it will still work in a pinch.
Can I make the dough in a stand mixer?
Definitely! Using a dough hook attachment makes kneading easy and hands-free. Simply mix until smooth and elastic, usually about 6–8 minutes on medium speed.
How do I know when the sticky buns are fully baked?
The buns will be golden brown on top, and the sticky pecan glaze will bubble slightly around the edges. You can also check doneness by gently pressing a bun — it should spring back softly but not feel doughy.
Final Thoughts
I can honestly say the Maple Pecan Sticky Buns Recipe has become one of my favorite cozy treats to make and share. The combination of tender dough, sweet maple glaze, and crunchy nuts is pure comfort on a plate. So grab your ingredients, roll up your sleeves, and treat yourself to these fabulous sticky buns—you won’t regret it!
Print
Maple Pecan Sticky Buns Recipe
- Prep Time: 1h 30m
- Cook Time: 30m
- Total Time: 2h
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Maple Pecan Sticky Buns, a perfect blend of sweet maple syrup, toasted pecans, and warm cinnamon rolled into soft, fluffy dough. Ideal for breakfast or brunch, these homemade sticky buns feature a rich caramel glaze and a buttery pecan topping that bake to golden perfection.
Ingredients
Dough
- 4 1/2 – 5 cups all purpose flour
- 1/4 cup (50g) granulated sugar
- 2 packets instant yeast (4 1/2 tsp)
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup (250ml) water
- 1/2 cup (118ml) milk
- 5 tbsp Danish Creamery European Style Sea Salted Butter, sliced
- 1 large egg
Filling
- 1/4 cup (55g) Danish Creamery European Style Sea Salted Butter, room temp
- 1/2 cup (100g) light brown sugar, packed
- 2 tbsp ground cinnamon
- 2 cups pecan halves, chopped
Maple Pecan Glaze
- 3/4 cup (185g) Danish Creamery European Style Sea Salted Butter
- 1/2 cup (160g) pure maple syrup
- 1 cup (200g) light brown sugar, packed
- 1/2 tsp kosher salt
- 1 tbsp vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, combine 4 1/2 cups of all-purpose flour, granulated sugar, instant yeast, kosher salt, and ground cinnamon. Warm the water and milk until slightly warm to the touch, then add the sliced butter to melt. Add the warm mixture to the dry ingredients along with the large egg. Mix until a soft dough forms, then knead for about 8-10 minutes, adding up to 1/2 cup more flour if the dough is too sticky, until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Glaze: While the dough is rising, melt the 3/4 cup butter in a saucepan over medium heat. Stir in the maple syrup, light brown sugar, kosher salt, and vanilla extract. Bring the mixture to a gentle boil, then reduce heat and simmer for 3-5 minutes until thickened slightly. Remove from heat and let cool to room temperature.
- Roll Out Dough and Add Filling: Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a rectangle approximately 16×12 inches. Spread the room temperature butter evenly over the dough. Mix the 1/2 cup brown sugar with 2 tbsp cinnamon and sprinkle evenly over the butter. Finally, scatter the chopped pecans over the sugar mixture.
- Form Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal and cut the log into 12 equal slices using a sharp knife or dental floss.
- Prepare Baking Dish: Pour the cooled maple pecan glaze into a 9×13 inch baking dish, spreading evenly. Arrange the rolls cut-side up in the dish, making sure they are snug.
- Second Rise: Cover the rolls lightly with plastic wrap or a towel and let them rise again for 30 minutes or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until golden brown and the glaze is bubbly.
- Cool and Serve: Let the buns cool in the pan for 10 minutes. Run a knife around the edges and invert onto a serving platter so that the sticky maple pecan glaze coats the buns. Serve warm and enjoy!
Notes
- Use room temperature butter for the filling to ensure easy spreading.
- For extra pecan crunch, toast pecans lightly before chopping.
- If fresh yeast is unavailable, instant yeast works well and does not require proofing.
- Sticky buns are best enjoyed fresh but can be reheated briefly in the microwave or oven.
- Store leftover sticky buns in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
