Save to Pinterest Soft fluffy rolls swirled with cinnamon sugar and baked atop a buttery maple-pecan caramel perfect for a decadent breakfast or brunch treat
I always look forward to making these sticky buns on the weekend because the whole house smells amazing and my family can't get enough
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour ¼ cup (50 g) granulated sugar 2 ¼ tsp (7 g) active dry yeast ¾ cup (180 ml) whole milk warm ¼ cup (60 g) unsalted butter melted 2 large eggs room temperature 1 tsp salt
- Filling: ½ cup (100 g) brown sugar packed 2 tsp ground cinnamon ¼ cup (60 g) unsalted butter softened
- Maple-Pecan Topping: ½ cup (115 g) unsalted butter ¾ cup (150 g) brown sugar packed ⅓ cup (80 ml) pure maple syrup 2 tbsp heavy cream 1 ½ cups (150 g) pecan halves
Instructions
- Prepare the Dough:
- In a large bowl mix the warm milk yeast and 1 tablespoon sugar Let sit for 5 minutes until foamy Add remaining sugar melted butter eggs and salt Mix in flour gradually until a soft dough forms Knead by hand or with a mixer for 7 8 minutes until smooth and elastic Place in a greased bowl cover and let rise in a warm spot for 11.5 hours or until doubled in size
- Prepare the Maple-Pecan Topping:
- While the dough rises melt butter in a saucepan over medium heat Stir in brown sugar maple syrup and cream Bring to a gentle simmer stirring until sugar dissolves Pour into a greased 9x13-inch (23x33 cm) baking dish Sprinkle pecan halves evenly over the maple mixture
- Shape the Buns:
- Punch down dough and turn onto a lightly floured surface Roll into a 16x12-inch (40x30 cm) rectangle Spread softened butter over dough Mix brown sugar and cinnamon then sprinkle evenly over the buttered dough
- Roll and Slice:
- Starting from the long side roll dough into a tight log Slice into 12 equal pieces Arrange buns cut side up over the maple-pecan topping in the baking dish
- Second Rise:
- Cover and let buns rise for 3040 minutes until puffy
- Bake:
- Preheat oven to 350°F (175°C) Bake buns for 3035 minutes until golden brown and set If they brown too quickly cover loosely with foil for the final 10 minutes
- Serve:
- Let cool for 5 minutes then carefully invert the pan onto a serving tray so the maple-pecan topping is on top Serve warm
Save to Pinterest Sharing these buns fresh from the oven has become a cherished family tradition on chilly weekend mornings
Required Tools
Large mixing bowl Stand mixer (optional) Saucepan Rolling pin 9x13-inch (23x33 cm) baking dish Sharp knife or dental floss for slicing dough
Allergen Information
Contains Wheat (gluten) dairy (milk butter cream) eggs tree nuts (pecans) Double-check labels for potential cross-contamination if allergies are severe
Nutritional Information
Per serving Calories 420 Total Fat 22 g Carbohydrates 52 g Protein 6 g
Save to Pinterest These sticky buns are perfect for a special breakfast treat that will impress friends and family alike
Questions & Answers
- → How can I ensure the dough rises properly?
Use warm milk and active dry yeast, allowing the dough to rest in a warm, draft-free place until it doubles in size, typically 1 to 1.5 hours.
- → Can I substitute other nuts for pecans?
Yes, walnuts can be used as an alternative to pecans for a similar texture and flavor profile.
- → What is the best way to slice the rolled dough evenly?
Use a sharp knife or dental floss to cut the log into equal pieces without squashing the dough.
- → How do I prevent the buns from over-browning?
If the tops brown too quickly during baking, loosely cover the buns with foil for the last 10 minutes of baking.
- → Can these buns be reheated
Yes, gently reheat the buns to preserve their softness and bring out the buttery caramel flavors.