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Ultimate Maple Pecan Sticky Buns

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Soft, sweet, and nutty sticky buns with a gooey maple pecan topping and an easy overnight rise for fluffy dough.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ⅓ cup granulated sugar (67 g)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to about 110°F (240 ml)
  • 4 tablespoons unsalted butter, melted and cooled (57 g)
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter (85 g) for topping
  • ⅔ cup pure maple syrup (160 ml), Grade A Dark Amber recommended
  • ½ cup packed brown sugar (100 g)
  • 1 cup chopped pecans, toasted lightly (120 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt for topping
  • Optional: 1 tablespoon cinnamon
  • Optional: 2 tablespoons heavy cream (30 ml)

Instructions

  1. Activate the yeast by combining warm milk (about 110°F / 43°C), granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl or stand mixer, whisk together flour and salt. Add melted butter, eggs, and yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough by hand on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed for about 6 minutes. Add flour sparingly if dough is too wet.
  4. Lightly oil a bowl, place dough inside, cover tightly with plastic wrap, and let rise in the fridge overnight (8-12 hours) for slow fermentation.
  5. Prepare the maple pecan topping by melting butter in a small saucepan over medium heat. Stir in maple syrup, brown sugar, vanilla extract, and salt. Simmer gently for 3-4 minutes until sugar dissolves and mixture thickens slightly. Remove from heat and stir in toasted pecans. Set aside.
  6. The next morning, remove dough from fridge and let rest at room temperature for 30 minutes. Roll dough out on floured surface into a 15×9-inch rectangle.
  7. Spread half of the maple pecan topping evenly over the dough. Roll up tightly from the long side, pinch to seal, and cut into 12 equal slices.
  8. Pour remaining maple pecan topping into a greased 9×13-inch baking pan, spreading evenly. Arrange buns cut side down in the pan.
  9. Cover loosely with a kitchen towel and let rise at room temperature for 45-60 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake buns for 30-35 minutes until golden brown and bubbly. Tent with foil if tops brown too quickly.
  11. Let buns cool for 10 minutes, then invert onto a serving platter so the sticky pecan topping is on top. Serve warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Do not over-flour the dough to keep buns tender. Toast pecans lightly for extra crunch. Tent buns with foil if browning too fast. Let buns cool slightly before inverting to set topping. For extra sticky finish, drizzle warmed maple syrup before serving. Overnight rise is key for flavor and texture.

Nutrition

Keywords: sticky buns, maple pecan sticky buns, overnight rise, breakfast recipe, brunch, sweet rolls, homemade sticky buns

Find it online: https://elaraeats.com/ultimate-maple-pecan-sticky-buns-recipe-easy-overnight-rise-guide/