Description
These Maple Pecan Sticky Buns are a decadent breakfast treat featuring soft, fluffy dough swirled with a buttery maple, pecan, and brown sugar filling. Topped with a luscious maple glaze, these sticky buns are perfect for sharing and guaranteed to delight any sweet tooth.
Ingredients
Scale
Dough Ingredients
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F/45°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
Filling Ingredients
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 2 tbsp maple syrup
Glaze Ingredients
- 1/4 cup unsalted butter
- 1/2 cup maple syrup
- 1/2 cup heavy cream
Instructions
- Prepare the Dough: Dissolve the active dry yeast in warm milk (about 110°F). Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dough Ingredients: In a large bowl, combine the sugar, softened butter, salt, eggs, and flour. Stir the ingredients together until they form a cohesive dough.
- Knead the Dough: Transfer the dough onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic, ensuring proper gluten development.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Make the Filling: Roll out the risen dough on a floured surface into a large rectangle approximately 18 by 12 inches.
- Assemble Filling: Spread the melted butter evenly over the dough. Sprinkle the brown sugar and chopped pecans on top, then drizzle the maple syrup over everything.
- Shape the Buns: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal slices.
- Second Rise: Place the slices cut-side up in a greased 9×13-inch baking pan. Leave some space between each roll to allow for expansion. Cover and let them rise for another 30 minutes.
- Preheat Oven: While the rolls are rising, preheat the oven to 375°F (190°C).
- Bake the Buns: Bake the sticky buns in the preheated oven for 25–30 minutes, or until they turn golden brown. Cover with foil if the tops brown too quickly to prevent burning.
- Prepare the Glaze: While the buns bake, combine the butter, maple syrup, and heavy cream in a small saucepan. Heat over medium heat, stirring until melted and well blended. Let it simmer gently for 2–3 minutes.
- Glaze the Buns: Once the buns are baked, remove them from the oven and immediately pour the warm glaze over them while they remain in the pan. Let the glaze soak in for a few minutes.
- Serve: Carefully invert the baking pan onto a serving platter to release the sticky buns and coat them with the glaze. Serve warm and enjoy your delicious maple pecan sticky buns!
Notes
- Ensure the milk is at the correct temperature (~110°F) to activate the yeast without killing it.
- For extra gooey buns, add more maple syrup in the filling or glaze as desired.
- Covering the dough during rising helps retain moisture and warmth for optimal yeast activity.
- Use a sharp, serrated knife to cut rolls cleanly without squashing them.
- If buns brown too quickly during baking, tent them loosely with foil to prevent burning.
- Serve the buns warm for the best gooey, melty texture.
