Maple Pecan Sticky Buns

This Maple Pecan Sticky Buns recipe is truly something special. With its soft, rich dough and warm, gooey caramel-like glaze, it creates an unforgettable indulgence. Imagine your kitchen filled with the heavenly aroma of freshly baked buns, sweet maple syrup mingling with cinnamon—a perfect way to start the day or elevate a cozy brunch gathering. These sticky buns not only taste divine, but they also bring a comforting warmth that will keep you coming back for more. Plus, they’re make-ahead friendly, making them a go-to for weekends when you want an effortless yet delightful treat. So grab your apron, and let’s whip up a batch of these irresistible Maple Pecan Sticky Buns together!

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Why This Recipe Works

This Maple Pecan Sticky Buns recipe is engineered for maximum indulgence. The dough is soft and rich, providing the perfect canvas for the warm, gooey caramel-like glaze that comes from the combination of maple syrup and butter, making each bite an exquisite experience. The balance between the slightly crunchy pecans and the melting sweetness of the glaze creates a delightful contrast. Every element is designed to harmonize, resulting in a sweet treat that feels as good as it tastes.

Why You’ll Love This Maple Pecan Sticky Buns

These sticky buns are not just a treat; they’ll become a cherished part of your breakfast rotation. The tantalizing aroma of cinnamon mingled with maple syrup fills your kitchen, creating a sense of comfort and warmth that is hard to resist. Plus, they’re make-ahead friendly, perfect for brunch gatherings or cozy mornings. Imagine pulling warm, sticky buns from the oven, then sharing them with family or friends as you enjoy a leisurely breakfast together. That kind of warmth and togetherness simply cannot be matched.

Ingredients

Dough

• 1 cup (240ml) whole milk, warmed to 100°F (38°C)
• 2/3 cup (135g) granulated sugar, divided
• 1 and 1/2 tablespoons (14g) active dry or instant yeast (2 standard size packets)
• 1/2 cup (113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
• 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)

Topping

• 2 cups (250g) chopped pecans
• 1/2 cup (113g) unsalted butter
• 2/3 cup (135g) packed light or dark brown sugar
• 1/4 cup (60ml) whole milk
• 1/4 cup (60ml) pure maple syrup
• 1/4 teaspoon salt

Filling

• 1/4 cup (56g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon

Preparing the Dough

Whisk the Ingredients Together

To start, grab a stand mixer bowl and whisk together your warm milk, 2 tablespoons of sugar, and yeast. Let it sit for about 5 minutes until you see it become foamy. This step is crucial for feeding your yeast, ensuring a fluffy rise.

Blend in Remaining Ingredients

Once foamy, turn your mixer on to medium speed. Add the rest of the sugar and the softened butter. Mix well before adding the eggs and salt, stirring until the mixture is smooth. Now, gradually add the flour, one cup at a time. Keep going until the dough pulls away from the sides of the bowl. You want it to be combined but still workable.

Knead Until Smooth

Next, knead the dough either in the mixer for about 5 minutes or by hand on a floured surface. You’re looking for it to feel soft and elastic. If it seems sticky, don’t hesitate to sprinkle a bit more flour. This is where your buns’ texture begins to take shape.

First Rise

Let the Dough Rise

Lightly grease a large bowl with oil. Place your dough inside and cover it. Now, let it rise in a warm area. This process should take around 2 hours, or until it has doubled in size. If you stick your finger in and it doesn’t bounce back, you know it’s ready!

Making the Topping

Prepare the Baking Dish

While the dough rises, grease a 9×13-inch baking pan. Evenly spread the chopped pecans on the bottom. This will give you that beautiful nutty crunch once they’re baked.

Cook the Topping Mixture

In a saucepan, combine the remaining topping ingredients over medium heat. Stir gently until the butter melts, then bring the mixture to a simmer for about 2 minutes. Pour this warm mixture over the pecans in your prepared pan and set it aside. It’s like setting the stage for the magic to unfold!

Rolling Out the Dough

Shape the Dough

After the dough has increased in size, it’s time to punch it down gently and roll it out. On a floured surface, stretch it into a rectangle measuring 12×18 inches.

Add Filling and Roll

Spread the softened butter evenly over the dough. Then, mix the brown sugar and cinnamon together, sprinkling this delicious combination all over. When that’s done, roll the dough tightly into an 18-inch log. Slice the log into 12 equal pieces and place those rolls into the prepared pan over the pecans.

Second Rise

Allow to Puff

Cover the rolls gently, allowing them to rise for another 30-45 minutes until they look puffy and ready to bake. This second rise is like giving your buns a final boost of air.

Baking

Preheat and Bake

As your rolls puff up, preheat your oven to 350°F (177°C). When it’s hot and ready, bake your rolls for about 25-28 minutes, until they look golden brown. Remember to tent them with foil halfway through to prevent over-browning.

Serve Warm

Once they’re done, invert your sticky buns onto a serving platter. Take a moment to admire the sticky glaze draping beautifully over the buns. It’s time to dig in!

Serving Suggestions

• Pair with a cup of hot coffee or a glass of fresh orange juice.
• These sticky buns complement a fruit salad or a scoop of yogurt nicely for a refreshing balance.

Tips for Success

• Ensure your milk is at the right temperature; too hot can kill the yeast.
• For the best texture, avoid over-kneading the dough; a gentle touch is key.
• You can prepare the buns the night before. Let them rise in the fridge overnight for a delightful breakfast treat in the morning.

Variations

• Consider adding chocolate chips to the filling for a sweeter twist.
• Swap out pecans for walnuts or almonds for a different nutty flavor that can change things up a bit.

Storage Tips

• Keep your sticky buns covered at room temperature for up to 2 days.
• If you want, freeze individual rolls. This makes it easy to reheat them for a quick, delicious breakfast.

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used directly without proofing it in warm milk first.

How do I store leftover sticky buns?
Store them in an airtight container at room temperature for up to 2 days to keep them fresh.

Can I make the dough ahead of time?
Absolutely! Prepare the dough and refrigerate it overnight to slow down fermentation, allowing for a richer flavor.

How far in advance can I prepare these buns?
You can prepare them up to 24 hours in advance for convenience.

What if my dough doesn’t rise?
If the dough doesn’t rise, check your yeast for freshness and make sure it’s warm enough where it’s rising. If it still doesn’t rise, that batch may not work out.

Indulging in Maple Pecan Sticky Buns transforms any meal into a glorious treat. The combination of soft dough, rich maple syrup, and crunchy pecans creates a heavenly experience that is simply irresistible. Whether for a weekend family brunch or a festive gathering, this recipe will impress and satisfy all who share in this delightful moment. Enjoy every bite!

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