Save to Pinterest Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
This recipe yields soft and flavorful buns that quickly became a family favorite during chilly weekend mornings.
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 ¼ tsp (7 g, 1 packet) instant yeast, 1 tsp fine sea salt, ¾ cup (180 ml) whole milk lukewarm, ¼ cup (60 ml) unsalted butter melted, 2 large eggs room temperature
- Maple-Pecan Filling: ½ cup (110 g) unsalted butter softened, ⅓ cup (70 g) light brown sugar packed, ¼ cup (60 ml) pure maple syrup, 1 tbsp ground cinnamon, 1 cup (100 g) pecans finely chopped
- Maple Glaze: ½ cup (110 g) unsalted butter, ½ cup (110 g) light brown sugar packed, ⅓ cup (80 ml) pure maple syrup, 1 cup (100 g) pecans roughly chopped, pinch of kosher salt
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, mix milk, melted butter, and eggs. Add wet ingredients to dry and mix until a soft dough forms. Knead by hand or mixer 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.
- Prepare Maple Glaze:
- While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Simmer 2 3 minutes, stirring until smooth. Pour into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle chopped pecans evenly over the glaze.
- Prepare Filling:
- In a bowl, mix softened butter, brown sugar, maple syrup, and cinnamon into a paste.
- Shape the Buns:
- Punch down dough. On a lightly floured surface, roll into a 12×16-inch (30×40 cm) rectangle. Spread filling evenly over dough, leaving a ½-inch border. Sprinkle finely chopped pecans over the filling. Starting from the long edge, roll up tightly into a log. Slice into 12 even rolls.
- Assemble:
- Arrange rolls, cut side down, over the glaze in the prepared baking dish. Cover loosely and let rise until puffy, about 30 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake buns 28 32 minutes, until golden and cooked through. Let rest 5 minutes, then carefully invert onto a serving platter so glaze and pecans are on top.
- Serve:
- Serve warm and enjoy.
Save to Pinterest These sticky buns bring the family together every Sunday morning for a warm and comforting treat.
Notes
Leftovers can be reheated gently in the microwave or oven. Pairs well with a hot cup of coffee or chai.
Required Tools
Large mixing bowls, Stand mixer (optional), Rolling pin, 9×13-inch (23×33 cm) baking dish, Saucepan, Sharp knife or bench scraper, Whisk
Allergen Information
Contains Wheat (gluten), Milk, Eggs, Tree Nuts (pecans), Butter. Always check ingredient labels for hidden allergens if uncertain.
Save to Pinterest 
Enjoy these maple pecan sticky buns fresh from the oven for the ultimate cozy brunch experience.
Questions & Answers
- → How do I achieve a soft dough texture?
Use lukewarm milk and knead the dough thoroughly for 8–10 minutes until smooth and elastic. Allow it to rise in a warm place until doubled for a tender crumb.
- → Can I substitute pecans with other nuts?
Walnuts work well as a substitute for pecans, providing a similar texture and mild nutty flavor.
- → How should I store leftover sticky buns?
Store leftovers in an airtight container at room temperature for up to two days or refrigerate. Warm gently before serving to restore softness.
- → What is the best way to spread the filling evenly?
Roll the dough into a rectangle and use a spatula to spread the cinnamon-pecan butter mixture evenly, leaving a border to prevent overflow when rolling.
- → How to get the glazed pecans to stick on top?
Pour the warm maple glaze into the baking dish first, sprinkle chopped pecans over it, then place the rolls on top. During baking, the glaze adheres and caramelizes around the nuts.