Description
These homemade maple pecan sticky buns feature soft, fluffy cinnamon roll dough baked in a rich maple-brown-sugar caramel with toasty pecans that create the most irresistible sticky glaze when flipped warm from the oven.
Ingredients
Scale
Dough
- 1 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 envelope (2¼ teaspoons) instant/rapid-rise yeast
- 1 large egg
Filling
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Maple-Pecan Sticky Topping
- 2 cups (250g) chopped pecans
- ½ cup (113g) unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Make the dough. In the bowl of a stand mixer, combine the warm whole milk, softened butter, 2 cups of the flour, granulated sugar, salt, yeast, and egg. Using the dough hook, mix on low speed until combined. Add the remaining flour, a little at a time, until the dough is soft but not sticky (you may not need the full 3½ cups). Knead for 5–6 minutes, until smooth and elastic. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the maple-pecan topping. Melt the butter in a medium saucepan over medium heat. Add the light brown sugar, maple syrup, vanilla and salt. Bring to a gentle simmer, whisking until smooth, about 2 minutes. Remove from heat. Pour the caramel mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle the chopped pecans evenly over the top.
- Roll out the dough & add the filling. Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12×18-inch rectangle. Spread softened butter evenly over the dough. In a small bowl, mix the granulated sugar, light brown sugar, and cinnamon, then sprinkle evenly over the buttered dough.
- Shape the buns. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces (about 1½ inches wide). Arrange the rolls cut-side down over the pecan-caramel layer in the pan.
- Second rise. Cover loosely and let rise in a warm place for 30–45 minutes, until puffy.
- Bake. Preheat oven to 350°F (175°C). Bake for 22–25 minutes, until the rolls are lightly golden and cooked through. Tent loosely with foil if browning too quickly.
- Invert & serve. Let buns cool in the pan for 5 minutes (no longer, or the caramel may stick). Place a large serving platter or baking sheet over the pan, carefully invert, and lift off the pan to reveal the sticky maple-pecan topping. Serve warm and enjoy!
