Description
Deliciously sweet and nutty Maple and Pecan Sticky Buns with a soft, fluffy dough, topped with a rich maple syrup glaze and crunchy pecans. Perfect for a special breakfast or brunch treat.
Ingredients
Scale
Dough
- 4 cups (480 g) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240 ml) milk, warmed to about 110°F (43°C)
- 1/2 cup (113 g) butter, melted and slightly cooled
- 1/3 cup (67 g) granulated sugar
- 2 large eggs
- 1 teaspoon salt
Filling
- 1 cup (120 g) chopped pecans
- 1 teaspoon ground cinnamon
- Pinch of salt
Sticky Topping
- 1/2 cup (120 ml) maple syrup
- Remaining chopped pecans (about 1/2 cup, approx. 60 g)
- Butter or oil for greasing the baking dish
Instructions
- Prepare the yeast mixture: In a small bowl, combine the warm milk and granulated sugar and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until frothy and bubbly, indicating the yeast is active.
- Make the filling: In another small bowl, mix the chopped pecans, ground cinnamon, and a pinch of salt thoroughly to create the filling mixture.
- Assemble the dough: In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Add in the melted butter, eggs, and the frothy yeast mixture. Stir and then knead the dough by hand or with a stand mixer fitted with a dough hook until the dough is smooth and elastic, about 8-10 minutes.
- Prepare the sticky topping: Grease a baking dish generously with butter or oil. Drizzle the maple syrup evenly across the bottom of the dish, then sprinkle the remaining chopped pecans over the syrup to create a sticky, nutty base for the buns.
- Form the buns and let rise: Roll the dough out on a floured surface into a rectangle, spread the pecan-cinnamon filling evenly over it, then roll the dough tightly into a log. Slice the log into individual buns and arrange them in the prepared baking dish. Cover the dish and let the buns rise in a warm place for 30-45 minutes until puffed and nearly doubled in size. Meanwhile, preheat the oven to 350°F (175°C).
- Bake the sticky buns: Bake the buns for 25-30 minutes until they are golden brown and cooked through. Remove from the oven and let cool slightly before serving so the sticky syrup can set a little and the buns can be enjoyed warm.
Notes
- Make sure the milk is warm but not hot, around 110°F (43°C), to activate the yeast properly without killing it.
- You can substitute pecans with walnuts or other nuts if desired.
- Use pure maple syrup for the best flavor; however, grade A or B will work.
- Letting the dough rise properly is crucial for light, fluffy buns.
- Allow the buns to cool slightly before turning them out to retain the sticky topping on the bottom.
