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
Scale
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.
