Maple Pecan Sticky Buns
Maple Pecan Sticky Buns are a delightful treat combining sticky maple syrup with crunchy pecans and soft, fluffy dough, perfect for breakfast, dessert, or a snack.
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!
Notes
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. If you have leftovers, store the buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for about a week or freeze for up to 3 months.