Description
These Maple and Pecan Sticky Buns are a delightful treat combining soft, fluffy dough with a rich, buttery maple syrup glaze and crunchy pecans. Perfect for breakfast or brunch, they feature a cinnamon-scented pecan filling and a sticky, caramelized topping that bakes to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups (480 g) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240 ml) milk, warmed to about 110°F (43°C)
- 1/2 cup (113 g) butter, melted and slightly cooled
- 1/3 cup (67 g) granulated sugar
- 2 large eggs
- 1 teaspoon salt
Filling Ingredients
- 1 cup (120 g) chopped pecans
- 1 teaspoon ground cinnamon
- Pinch of salt
Sticky Topping Ingredients
- 1/2 cup (120 ml) maple syrup
- Remaining chopped pecans (amount not specified, recommend about 1/2 cup for topping)
- Butter or oil to grease the baking dish
Instructions
- Prepare the yeast mixture: In a small bowl, combine warm milk and granulated sugar, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Make the filling: In a separate small bowl, mix together the chopped pecans, ground cinnamon, and a pinch of salt. Set aside for later use.
- Mix and knead the dough: In a large mixing bowl, combine the all-purpose flour and salt. Add melted butter, eggs, and the frothy yeast mixture. Stir until a dough forms, then knead on a floured surface until smooth and elastic, about 8-10 minutes.
- Prepare the sticky topping: Grease a baking dish generously with butter or oil. Drizzle the maple syrup evenly over the bottom of the dish, then sprinkle with the remaining chopped pecans to create a sticky, nutty base.
- Assemble the buns: Roll the dough into a rectangle, spread the pecan and cinnamon filling evenly over it, then roll the dough tightly into a log. Slice into individual buns and place them cut-side up in the prepared baking dish, nestling them close together.
- Proof the buns: Cover the dish with a clean kitchen towel or plastic wrap and let the buns rise in a warm place for 30-45 minutes, until puffy and nearly doubled in size. Meanwhile, preheat the oven to 350°F (175°C).
- Bake the sticky buns: Place the dish in the preheated oven and bake for 25-30 minutes, or until the buns are golden brown and cooked through. Remove from the oven and let cool slightly before inverting the dish onto a serving platter to reveal the sticky pecan topping.
Notes
- Make sure milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- Allow the dough enough time to rise for light and fluffy buns.
- Use fresh yeast for best results; expired yeast may not activate well.
- For extra gooeyness, add additional maple syrup on top after baking if desired.
- These buns are best enjoyed warm on the day of baking but can be reheated gently.
