Save Soft, pillowy rolls swirled with cinnamon sugar and drenched in a luscious maple-pecan caramel. Perfect for a decadent weekend breakfast or brunch.
This recipe has become a weekend favorite at our house with its irresistible sweetness and texture.
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour ¼ cup (50 g) granulated sugar 2 ¼ tsp (1 packet 7 g) active dry yeast ¾ cup (180 ml) whole milk warm ¼ cup (60 ml) unsalted butter melted 2 large eggs room temperature 1 tsp salt
- Filling: ½ cup (110 g) unsalted butter softened ¾ cup (150 g) brown sugar packed 2 tsp ground cinnamon
- Maple Pecan Topping: ½ cup (115 g) unsalted butter ¾ cup (160 g) brown sugar packed ½ cup (120 ml) pure maple syrup ¼ cup (60 ml) heavy cream ¼ tsp salt 1 ½ cups (150 g) pecan halves toasted
Instructions
- Prepare the dough:
- In a large mixing bowl combine warm milk sugar and yeast. Let stand for 5 minutes until foamy. Add melted butter eggs and salt. Gradually mix in the flour until a soft dough forms. Knead for 5 7 minutes until smooth and elastic. Place in a greased bowl cover and let rise in a warm place until doubled about 1 hour.
- Make the maple pecan topping:
- In a saucepan over medium heat melt butter. Stir in brown sugar maple syrup cream and salt. Bring to a gentle simmer stirring until sugar dissolves. Pour into a greased 9x13-inch (23x33 cm) baking dish and sprinkle evenly with pecans.
- Prepare the filling:
- In a small bowl combine softened butter brown sugar and cinnamon to form a spreadable paste.
- Shape the buns:
- On a floured surface roll dough into a 12x18-inch (30x45 cm) rectangle. Evenly spread filling over dough. Starting from a long edge tightly roll up the dough into a log. Slice into 12 equal pieces.
- Assemble:
- Place rolls cut side down over the prepared maple pecan topping in the baking dish. Cover and let rise 30 45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake buns for 25 30 minutes until golden brown and set.
- Invert and serve:
- Cool for 5 minutes then carefully invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save These sticky buns always bring our family together on slow weekend mornings sharing warmth and sweet memories.
Required Tools
Mixing bowls saucepan rolling pin 9x13-inch (23x33 cm) baking dish serrated knife whisk
Allergen Information
Contains gluten (wheat) dairy (milk butter cream) eggs and tree nuts (pecans). Check ingredient labels for potential cross-contamination if allergies are a concern.
Nutritional Information
Calories 430 Total Fat 23 g Carbohydrates 53 g Protein 6 g per serving
Save Enjoy these sticky buns fresh and warm for the best experience they freeze well for future treats.
Recipe FAQs
- → How do I achieve soft and fluffy dough?
Use warm milk and active dry yeast to activate the dough, knead well until smooth, and allow it to rise until doubled in a warm environment for the best texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or almonds can be used as alternatives if you prefer a different nutty flavor or texture.
- → What is the best way to roll and cut the dough?
Roll the dough into a 12x18 inch rectangle, spread the filling evenly, then tightly roll from the long side and slice into 12 equal pieces for uniform buns.
- → How is the maple pecan topping prepared?
Simmer butter, brown sugar, maple syrup, cream, and salt until smooth, then pour into the baking dish and sprinkle toasted pecans on top before placing the buns over it.
- → What baking temperature and time work best?
Bake the buns at 350°F (175°C) for 25–30 minutes until golden and set, ensuring the topping caramelizes perfectly.