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Maple Sticky Buns with Pecans

Maple Sticky Buns with Pecans
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Maple Sticky Buns with Pecans are soft, fluffy breakfast treats drenched in a luscious maple glaze combined with toasted pecans for a perfect balance of sweet, nutty, and buttery flavors. Ideal for a cozy weekend morning or special occasions, these buns deliver a delightful texture contrast and irresistible aroma that transforms any breakfast into a comforting celebration.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 package)
  • 1 cup warm milk (about 110°F / 43°C)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Sticky Maple Pecan Topping

  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup toasted pecans

Additional for Assembly

  • 2 tablespoons unsalted butter, melted (for brushing dough)
  • 2 tablespoons cinnamon sugar (for sprinkling)

Instructions

  1. Prepare the Dough: Begin by warming the milk to about 110°F (43°C) and activating the yeast by mixing it with warm milk. In a large bowl, combine the flour, brown sugar, eggs, melted butter, salt, and cinnamon with the yeast mixture. Knead the dough thoroughly for 8-10 minutes until it becomes smooth and elastic. Place the dough in a warm spot and let it rise until doubled in size, approximately 1 to 1 1/2 hours.
  2. Make the Sticky Maple Pecan Topping: While the dough is rising, mix together the pure maple syrup, brown sugar, and melted butter until fully combined. Stir in the toasted pecans. Pour this sticky topping evenly into the bottom of a well-greased baking pan.
  3. Roll Out and Fill the Dough: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle. Brush the surface lightly with melted butter and then sprinkle evenly with cinnamon sugar for added flavor.
  4. Form the Buns: Roll the dough tightly from one short end to the other to form a log. Cut the log into equal slices, about 1-1.5 inches thick. Arrange these slices cut-side down evenly on top of the maple pecan topping in the pan.
  5. Second Rise and Bake: Cover the pan and let the buns rise again briefly for about 20-30 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown and bubbling with sticky syrup visible around the edges.
  6. Cool and Invert: Allow the buns to cool in the pan for about 5 minutes after baking. Then carefully invert the pan onto a serving plate so the sticky maple pecan mixture coats the tops of the buns beautifully. Serve warm.

Notes

  • Ensure your milk is warm but not hot (around 110°F) to activate the yeast without killing it.
  • Lightly toast pecans before adding to maximize nutty aroma and crunch.
  • Don’t skip the second rise to keep buns soft and fluffy with great volume.
  • Use pure maple syrup rather than imitation syrup for the best flavor.
  • Grease your baking pan well to prevent sticking and make inversion easier.
  • For vegan options, substitute butter with coconut oil, milk with plant-based milk, and eggs with flax or chia egg substitutes.
  • Swap pecans with walnuts or almonds for a nut variation.
  • To add extra spice, incorporate nutmeg or ginger into the dough or glaze.
  • Gluten-free flours can replace all-purpose flour for gluten sensitivity.

Nutrition

Keywords: maple sticky buns, pecans, breakfast rolls, maple glaze, sticky buns recipe, soft buns, cinnamon rolls with maple, nutty sticky buns

Find it online: https://gourmetglazing.com/maple-sticky-buns-with-pecans/