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Ultimate Gooey Maple Pecan Sticky Buns

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These sticky buns feature a perfect balance of soft dough, gooey maple glaze, and crunchy toasted pecans, making them an indulgent yet easy-to-make sweet breakfast treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ⅓ cup (75g) unsalted butter, softened (for filling)
  • ½ cup (100g) packed brown sugar (for filling)
  • ¼ cup (60ml) pure maple syrup, grade A (for filling)
  • 1 teaspoon cinnamon
  • 1 cup (120g) chopped pecans, toasted lightly (for filling)
  • ⅓ cup (75g) butter (for sticky glaze)
  • ½ cup (100g) brown sugar (for sticky glaze)
  • ⅓ cup (80ml) pure maple syrup (for sticky glaze)
  • ½ cup (60g) chopped pecans (for topping)

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, yeast, and salt.
  2. Warm milk to about 110°F (43°C). Add milk, melted butter, and eggs to dry ingredients. Stir until a rough dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. While dough rises, mix softened butter, brown sugar, maple syrup, and cinnamon. Stir in toasted chopped pecans.
  6. Punch down the risen dough and roll into a 15×10 inch rectangle on a floured surface.
  7. Spread the maple pecan filling evenly over the dough, leaving a small border around edges.
  8. Roll the dough tightly from the long side into a log. Cut into 12 equal slices about 1 ½ inch thick.
  9. Arrange slices cut-side up in a greased 9×13 inch baking pan.
  10. Melt butter in a saucepan over medium heat. Stir in brown sugar and maple syrup. Cook until bubbly and slightly thickened, about 3 minutes.
  11. Pour half of the glaze over the buns in the pan. Sprinkle chopped pecans on top.
  12. Cover the pan and let buns rise for another 30-40 minutes until puffy.
  13. Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown and bubbling. Tent with foil if glaze darkens too fast.
  14. Remove from oven and let cool for 10 minutes. Run a knife around edges and invert buns onto a serving tray so glaze is on top.
  15. Drizzle remaining glaze over buns if desired. Serve warm.

Notes

Warm milk to about 110°F to activate yeast without killing it. Toast pecans lightly in a dry pan for 3-5 minutes to enhance flavor. Avoid adding too much flour during kneading to keep buns soft. Let buns rise twice for best fluffiness. Tent with foil if glaze browns too quickly. For dairy-free, substitute plant-based butter and milk, and use flax eggs. For gluten-free, replace half the flour with almond flour and add xanthan gum.

Nutrition

Keywords: sticky buns, maple pecan sticky buns, sweet breakfast, gooey buns, homemade sticky buns, maple syrup, pecans, easy breakfast recipe

Find it online: https://milacook.com/ultimate-gooey-maple-pecan-sticky-buns-easy-homemade-recipe-for-perfect-sweet-breakfast/