Save to Pinterest Soft, pillowy buns swirled with cinnamon sugar, topped with a luscious maple-pecan glaze. Perfect for a cozy breakfast or decadent brunch treat.
I first baked these sticky buns on a chilly weekend morning and the warm aroma filled the entire house with comfort and sweetness.
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 ¼ tsp (1 packet) active dry yeast, 1 tsp fine sea salt, ¾ cup (180 ml) whole milk warm (about 110°F/43°C), ¼ cup (60 ml) unsalted butter melted, 2 large eggs at room temperature
- Filling: ½ cup (100 g) brown sugar packed, 2 tsp ground cinnamon, ¼ cup (60 g) unsalted butter softened, 1 cup (110 g) pecans roughly chopped
- Maple-Pecan Sticky Glaze: ½ cup (115 g) unsalted butter, ½ cup (120 ml) pure maple syrup, ¾ cup (150 g) brown sugar packed, 2 tbsp heavy cream, ½ tsp fine sea salt, 1 cup (110 g) pecans roughly chopped
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let rest for 5 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix in the flour, one cup at a time, until a soft dough forms.
- Step 3:
- Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Meanwhile, prepare the glaze. In a saucepan, melt butter over medium heat. Stir in maple syrup, brown sugar, cream, and salt. Bring to a simmer and cook for 2 minutes, stirring constantly. Pour into a greased 9x13-inch (23x33 cm) baking dish and sprinkle with chopped pecans.
- Step 5:
- For the filling, mix brown sugar and cinnamon.
- Step 6:
- Punch down risen dough. Roll into a 16x12-inch (40x30 cm) rectangle. Spread softened butter over the surface, sprinkle with cinnamon-sugar mixture, and then with chopped pecans.
- Step 7:
- Roll up the dough tightly from the long side. Slice into 12 even pieces. Arrange buns, cut side down, over the glaze in the baking dish.
- Step 8:
- Cover and let rise for 30–45 minutes, until puffy.
- Step 9:
- Preheat oven to 350°F (180°C). Bake for 28–32 minutes, until golden brown.
- Step 10:
- Let cool for 5 minutes, then carefully invert the pan onto a serving platter so the sticky glaze is on top. Serve warm.
Save to Pinterest This recipe brings the family together every Sunday morning, sharing warm moments and sweet treats.
Notes
For an overnight version, refrigerate shaped buns before the second rise. In the morning, let come to room temperature and bake as directed. Delicious with strong coffee or a glass of cold milk.
Required Tools
Large mixing bowl, rolling pin, saucepan, 9x13-inch (23x33 cm) baking dish, knife or bench scraper, stand mixer with dough hook (optional)
Allergen Information
Contains Wheat (gluten), eggs, milk, tree nuts (pecans), butter. Double-check labels for cross-contamination if allergies are severe.
Save to Pinterest Enjoy these sticky buns fresh and warm, perfect for sharing at breakfast or brunch.
Recipe FAQs
- → How do I achieve a soft dough for the buns?
Use warm milk and active dry yeast for proper fermentation. Knead the dough until smooth and elastic, then allow it to rise until doubled in size for a tender texture.
- → Can I substitute pecans with other nuts?
Absolutely, walnuts or other preferred nuts can be used, offering a different but delicious flavor and texture.
- → What is the best way to apply the maple glaze?
Simmer butter, maple syrup, brown sugar, cream, and salt, then pour the warm glaze with chopped pecans into the baking dish before arranging the buns on top.
- → How long should the second rise be before baking?
Let the buns rise for 30 to 45 minutes until puffy to ensure a light and airy finish.
- → Can the preparation be done ahead of time?
Yes, refrigerate shaped buns overnight before the second rise. Bring to room temperature before baking for convenience.