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- 4 cups all-purpose flour - 1 packet (2¼ teaspoons) instant yeast - ½ cup granulated sugar - 1 teaspoon salt - ⅓ cup unsalted butter, melted - 1 cup milk, warmed to about 110°F (43°C) - 2 large eggs - 1 tablespoon pure vanilla extract - 1 cup packed brown sugar - 2 tablespoons ground cinnamon - ½ cup chopped pecans - ½ cup unsalted butter, softened to room temperature - 1 cup pure maple syrup - ½ cup unsalted butter, melted - 1 cup chopped pecans The dry ingredients form the base of our sticky buns. The flour gives structure, while the yeast helps them rise. Sugar adds sweetness, and salt balances the flavors. The wet ingredients bring moisture and richness. Melted butter adds flavor, while warm milk activates the yeast. Eggs provide richness and help bind everything together. Vanilla adds a lovely aroma. For the filling, brown sugar and cinnamon create that classic sticky bun taste. Chopped pecans add a nice crunch and nutty flavor. The softened butter helps the filling stick to the dough. Finally, the sticky topping is where the magic happens. Pure maple syrup creates a sweet glaze. Melted butter makes it rich, and more chopped pecans bring that delightful crunch. Each layer works together for a sweet and satisfying treat. {{ingredient_image_2}} - In a large bowl, combine 4 cups of flour, 2¼ teaspoons of instant yeast, ½ cup of sugar, and 1 teaspoon of salt. Mix them well. - In a separate bowl, whisk together ⅓ cup of melted butter, 1 cup of warm milk, 2 eggs, and 1 tablespoon of vanilla extract. - Gradually pour the wet mixture into the dry ingredients. Stir with a spoon until the dough starts to form. - Transfer the dough to a floured surface. Knead it for 5-7 minutes until it feels smooth and elastic. - Place the dough in a greased bowl. Cover it with a towel and let it rise in a warm spot for 1 hour. It should double in size. - In a small bowl, mix 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and ½ cup of chopped pecans. Set it aside. - After the first rise, gently punch the dough down. Roll it out into a rectangle about ¼ inch thick. - Spread ½ cup of softened butter evenly across the dough. Sprinkle the filling mixture on top, covering it well. - Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal pieces. - For the sticky topping, whisk together 1 cup of maple syrup and ½ cup of melted butter in a bowl. - Pour this mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup of chopped pecans over the syrup. - Place the cut sticky buns cut-side down in the dish. Cover it with plastic wrap and let it rise for another 30 minutes. - Preheat your oven to 350°F (175°C). - Bake the sticky buns for 25-30 minutes until golden brown. Let them cool for about 5 minutes. - Carefully invert the dish onto a serving plate to show off the gooey topping. To make great sticky buns, kneading is key. Knead the dough for about 5 to 7 minutes. You want it smooth and elastic. Check if it is ready by pressing your finger into it. If it springs back, it's good to go. Let it rise in a warm place until it doubles in size. This takes about an hour. To add more flavor, consider spices like nutmeg or cardamom. These spices mix well with cinnamon. You can also use different nuts. Walnuts or almonds can be tasty swaps for pecans. For a fruity twist, add raisins or dried cranberries. Serve your sticky buns warm for the best taste. Drizzle extra maple syrup on top for a sweet touch. Sprinkle more chopped pecans for a nice crunch. You can also pair them with coffee or tea. This balance makes the sweet buns even better. Pro Tips Proof Your Yeast: Always ensure your yeast is active by proofing it in warm milk with a bit of sugar before adding to the dough mixture. Keep Dough Warm: For optimum rising, place your dough in a warm, draft-free area, such as an oven turned off with the light on. Use Fresh Ingredients: Ensure your ingredients, especially the yeast and spices, are fresh for the best flavor and texture in your sticky buns. Let Them Rest: After baking, allow the sticky buns to rest for a few minutes before inverting them to achieve a perfect sticky topping. {{image_4}} You can switch up the nuts in your sticky buns. Walnuts add a rich taste. Almonds give a nice crunch. Hazelnuts bring a unique, sweet flavor. Each nut offers its own twist on this classic treat. Feel free to mix and match! Want to change the flavor? Try adding pumpkin spice for a fall vibe. Chocolate chips make it sweet and fun. Dried fruits, like raisins or cranberries, add a chewy texture. These simple changes create a new experience with each batch. For dairy-free options, replace butter with coconut oil. Use almond milk instead of regular milk. You can also find dairy-free butter for the topping. If you need gluten-free buns, swap all-purpose flour for a gluten-free blend. Make sure to use a recipe that supports these changes for the best results. To store leftovers, let the buns cool first. Place them in an airtight container. This keeps them fresh for about 2 to 3 days. If you want to keep them even longer, wrap them in plastic wrap. You can also cover them with foil for extra protection. For freezing sticky buns, make sure they are fully cooled. Wrap each bun tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. When you're ready to eat, remove one or more buns from the bag. To reheat, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the buns on a baking sheet. Heat them for about 10–15 minutes until warm. If using a microwave, place a bun on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. Enjoy your sweet treat warm! The best way to reheat maple pecan sticky buns is in the oven. Preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Heat for about 10-15 minutes, or until warm. You can also use the microwave. Heat them for about 20-30 seconds. If you want them gooey, cover with a damp paper towel. Yes, you can make the dough ahead of time. After kneading, cover it tightly and chill in the fridge. The dough can stay fresh for up to 24 hours. When ready to bake, let it warm up for about 30 minutes before the first rise. This helps it rise better. You can tell when your sticky buns are done by their color and smell. They should be golden brown on top. Also, they should smell sweet and nutty. A toothpick can help too. Insert it in the center. If it comes out clean, they are ready. Yes, you can use other syrups like agave or honey. However, maple syrup gives a unique flavor. If you use another syrup, adjust the sweetness to taste. Each syrup has its own taste, so try different ones to find what you like. Sticky buns and cinnamon rolls differ mainly in their toppings. Sticky buns have a gooey topping made with syrup and nuts. Cinnamon rolls often have icing on top. Both are sweet and soft, but the flavors and textures can change with the toppings used. You now know how to make delicious maple pecan sticky buns from scratch. We explored each step, from mixing the ingredients to baking the buns. Remember to knead the dough well and let it rise for the best texture. Feel free to experiment with variations like different nuts or spices to make it your own. With proper storage, these treats can last for days or weeks. Enjoy sharing these warm, sweet buns with friends and family. Happy baking!

Maple Pecan Sticky Buns

Delicious sticky buns made with a sweet maple syrup topping and a cinnamon-pecan filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet instant yeast (2¼ teaspoons)
  • 0.5 cup granulated sugar
  • 1 teaspoon salt
  • 0.33 cup unsalted butter, melted
  • 1 cup milk, warmed to about 110°F (43°C)
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 0.5 cup chopped pecans
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup pure maple syrup
  • 0.5 cup unsalted butter, melted
  • 1 cup chopped pecans

Instructions
 

  • In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Whisk together until evenly blended.
  • In a separate bowl, whisk together the melted butter, warmed milk, eggs, and vanilla extract until fully combined and smooth.
  • Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or spatula until the dough begins to form and come together.
  • Transfer the dough to a floured surface and knead for 5-7 minutes, or until the dough feels smooth and elastic. Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm environment for approximately 1 hour, or until it has doubled in volume.
  • While the dough is rising, prepare the filling. In a small bowl, combine the packed brown sugar, ground cinnamon, and chopped pecans. Mix until evenly distributed and set aside.
  • After the dough has risen, gently punch it down to release the air. Transfer it back to a floured surface and roll it out into a rectangle approximately ¼ inch thick.
  • Evenly spread the softened butter across the surface of the rolled-out dough, then generously sprinkle the brown sugar filling mixture on top, ensuring an even distribution.
  • Starting from one long edge, roll the dough tightly into a log shape. With a sharp knife, cut the log into 12 equal pieces, creating your sticky buns.
  • For the sticky topping, in a medium mixing bowl, whisk together the melted butter and maple syrup until combined. Pour this mixture into the bottom of a greased 9x13 inch baking dish. Sprinkle the chopped pecans evenly over the syrup.
  • Place the cut sticky buns cut-side down on top of the pecan mixture in the dish. Cover the dish with plastic wrap and allow it to rise for an additional 30 minutes.
  • Preheat your oven to 350°F (175°C). Once the buns have completed their second rise, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and smell delicious.
  • Remove the baking dish from the oven and allow the buns to cool for about 5 minutes. Then, carefully invert the dish onto a serving plate to unveil the gooey sticky topping.

Notes

Serve warm drizzled with extra maple syrup and a sprinkle of pecans.
Keyword dessert, maple, pecan, sticky buns