Pin It Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
I first baked these sticky buns for my family brunch and they instantly became a favorite weekend treat.
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.
Pin It My kids love gathering around to help roll the buns, making it a fun family baking activity.
Notes
For extra flavor, add a dash of nutmeg to the filling. Substitute walnuts for pecans if preferred. 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.
Pin It 
Enjoy these sticky buns fresh out of the oven for the best experience.
Recipe FAQs
- → How do I ensure my buns are tender?
Use lukewarm milk and knead the dough until smooth and elastic to develop gluten properly, ensuring a soft texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts or walnuts can be used in place of pecans, offering a similar texture with slight flavor variations.
- → What is the best way to store leftover buns?
Store in an airtight container at room temperature for up to two days or refrigerate. Reheat gently to preserve softness.
- → How long should the dough rise before baking?
Allow the dough to rise in a warm place until doubled in size, about 1 hour for the first rise, then 30 minutes after shaping.
- → Can I prepare the glaze ahead of time?
Yes, the maple glaze can be simmered ahead and poured into the baking dish before arranging the buns.
- → Is there a way to add extra spice to the filling?
Adding a dash of nutmeg or an extra pinch of cinnamon enhances the warmth and depth of flavor.