Maple Pecan Sticky Buns are a delightful treat that combines sweet, sticky maple syrup with crunchy pecans and soft, fluffy dough. This recipe not only results in a delicious breakfast option but also serves as a perfect dessert or snack. Once you take a bite, you’ll understand why these sticky buns are loved by many!
Why Make This Recipe
Making Maple Pecan Sticky Buns from scratch is a rewarding experience. The aroma of baking bread combined with the rich scent of maple syrup will fill your kitchen, making it a warm and inviting space. These buns are perfect for sharing with family and friends during weekends or special occasions. Plus, the homemade taste is unbeatable compared to store-bought versions!
How to Make Maple Pecan Sticky Buns
Follow these simple steps to create your Maple Pecan Sticky Buns:
Ingredients:
- 1 cup (240ml) whole milk, warmed to about 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 (8 Tbsp; 113g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour
- 2 teaspoons canola, vegetable, or olive oil (for the bowl)
- 2 cups (250g) chopped pecans
- 1/2 cup (8 Tbsp; 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
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Directions:
- In a mixing bowl, whisk the warm milk, 2 tablespoons of sugar, and yeast. Let it sit for 5 minutes until foamy.
- Beat in the remaining sugar and softened butter until slightly broken up. Add the eggs and salt; mix until combined.
- Gradually add 1 cup of flour at a time, mixing until fully combined. After 4 cups, add the last 1/2 cup and mix until the dough pulls away from the sides.
- Knead the dough for 5 minutes (either using a mixer or by hand) until it is soft and elastic.
- Lightly grease a bowl and place the dough inside, turning to coat in oil. Cover and let rise for 2 hours until doubled in size.
- Grease a 9×13-inch baking pan and layer in the chopped pecans.
- In a saucepan, mix the remaining topping ingredients over medium heat until melted and simmering. Pour over the pecans.
- Punch down the dough, roll it out into a rectangle, spread with softened butter, and sprinkle with sugar and cinnamon.
- Roll tightly and cut into 12 equal pieces. Place in the baking pan over the pecans.
- Cover and allow to rise again for 30-45 minutes. Preheat the oven to 350°F (177°C).
- Bake for 25-28 minutes until golden brown. Invert the pan onto a platter after cooling for 5 minutes.
- Serve warm and enjoy!
How to Serve Maple Pecan Sticky Buns
Maple Pecan Sticky Buns are best enjoyed warm. You can serve them as they are or with a drizzle of additional maple syrup or a scoop of vanilla ice cream for an indulgent dessert. These buns also pair nicely with coffee or tea for a comforting breakfast.
How to Store Maple Pecan Sticky Buns
If you have leftovers, store the buns in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Maple Pecan Sticky Buns
- Ensure your yeast is fresh for the best rise.
- Don’t rush the rising times; a good rise will give your buns a fluffy texture.
- If your dough shrinks back while rolling, let it rest for a few minutes before continuing.
Variation
You can easily customize this recipe by adding chocolate chips, dried fruit, or even nuts other than pecans. Experiment with different spices like nutmeg or even an orange zest for a unique twist!
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge. The next morning, let it come to room temperature before proceeding with the recipe.
2. What if I don’t have active dry yeast?
You can substitute instant yeast in equal amounts. There’s no need to dissolve it in warm milk first, just mix it into the dry ingredients.
3. Can I make these sticky buns gluten-free?
Yes, you can use a gluten-free flour blend that is designed for baking. Just ensure the blend includes xanthan gum or similar to help with texture.
Enjoy baking and indulging in these delightful Maple Pecan Sticky Buns!
Maple Pecan Sticky Buns
Ingredients
Dough ingredients
- 1 cup whole milk, warmed to about 100°F (38°C)
- 2/3 cup granulated sugar, divided
- 1.5 Tbsp active dry or instant yeast (2 standard size packets)
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4.5 cups all-purpose flour or bread flour
- 2 teaspoons canola, vegetable, or olive oil (for the bowl)
Topping ingredients
- 2 cups chopped pecans
- 1/2 cup unsalted butter
- 2/3 cup packed light or dark brown sugar
- 1/4 cup whole milk
- 1/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- In a mixing bowl, whisk the warm milk, 2 tablespoons of sugar, and yeast. Let it sit for 5 minutes until foamy.
- Beat in the remaining sugar and softened butter until slightly broken up. Add the eggs and salt; mix until combined.
- Gradually add 1 cup of flour at a time, mixing until fully combined. After 4 cups, add the last 1/2 cup and mix until the dough pulls away from the sides.
- Knead the dough for 5 minutes until it is soft and elastic.
- Lightly grease a bowl and place the dough inside, turning to coat in oil. Cover and let rise for 2 hours until doubled in size.
Baking
- Grease a 9×13-inch baking pan and layer in the chopped pecans.
- In a saucepan, mix the remaining topping ingredients over medium heat until melted and simmering. Pour over the pecans.
- Punch down the dough, roll it out into a rectangle, spread with softened butter, and sprinkle with sugar and cinnamon.
- Roll tightly and cut into 12 equal pieces. Place in the baking pan over the pecans.
- Cover and allow to rise again for 30-45 minutes. Preheat the oven to 350°F (177°C).
- Bake for 25-28 minutes until golden brown. Invert the pan onto a platter after cooling for 5 minutes.
- Serve warm and enjoy!
