Save Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
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 23 minutes, stirring until smooth. Pour into a greased 9×13-inch (2333 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 1216-inch (3040 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 2832 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 Required Tools
Large mixing bowls, Stand mixer (optional), Rolling pin, 9×13-inch (2333 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.
Nutritional Information
Calories: 410, Total Fat: 20 g, Carbohydrates: 53 g, Protein: 6 g
Save 
Enjoy these sweet sticky buns fresh for breakfast or as a delightful treat any time of day.
Your Questions Answered
- → How do I ensure the dough rises properly?
Use lukewarm milk and keep the dough covered in a warm, draft-free area until doubled in size, usually about an hour.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative and add a slightly different but tasty crunch.
- → What’s the best way to roll the dough evenly?
Roll into a rectangle with even thickness using a lightly floured surface to avoid sticking.
- → How can I reheat the sticky buns without drying them out?
Warm gently in the microwave or oven wrapped loosely in foil to retain moisture.
- → Is there a way to make the glaze thicker?
Simmer it a bit longer to reduce moisture, stirring constantly until desired thickness is reached.