Save Soft, fluffy buns swirled with cinnamon sugar and baked atop a luscious maple-pecan caramel, perfect for a decadent breakfast or brunch treat.
I have always enjoyed sharing these sticky buns with my family during weekend brunches, and they never fail to impress.
Ingredients
- Dough: 4 cups (500 g) all-purpose flour, 1 packet (2 1/4 tsp/7 g) active dry yeast, 1 cup (240 ml) whole milk warm, 1/4 cup (60 g) granulated sugar, 1/4 cup (60 g) unsalted butter softened, 1 tsp salt, 2 large eggs
- Filling: 1/2 cup (100 g) packed light brown sugar, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened
- Maple-Pecan Topping: 3/4 cup (180 g) unsalted butter, 1 cup (220 g) packed light brown sugar, 1/3 cup (80 ml) pure maple syrup, 1 1/2 cups (150 g) pecan halves, 1/4 tsp salt
Instructions
- Prepare the dough:
- In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy. Add sugar, softened butter, salt, and eggs. Mix well. Gradually add flour, stirring until a soft dough forms. Knead on a floured surface 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.
- Make the maple-pecan topping:
- In a saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, and salt cook until melted and bubbling, about 2 minutes. Pour into a greased 9x13-inch (23x33 cm) baking pan. Sprinkle pecan halves evenly over the topping.
- Prepare the filling:
- In a small bowl, mix brown sugar and cinnamon.
- Shape the buns:
- Punch down the risen dough. Roll out on a floured surface to a 16x12-inch (40x30 cm) rectangle. Spread with softened butter, then sprinkle evenly with cinnamon sugar mixture.
- Roll and slice:
- Roll up the dough tightly from the long side. Slice into 12 equal pieces. Arrange the buns, cut side up, over the maple-pecan topping in the pan.
- Second rise:
- Cover and let rise in a warm place until puffy, about 45 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake buns for 30 35 minutes, until golden brown and bubbly.
- Cool and serve:
- Cool in the pan for 5 minutes, then carefully invert onto a serving platter so the sticky pecan topping is on top. Serve warm.
Pin it Seeing the kids' eyes light up when these sticky buns come out of the oven is my favorite family moment.
Notes
For a twist, try adding orange zest to the filling or substituting walnuts for pecans. Delicious served with strong coffee or a glass of cold milk. Buns can be made the night before; let the shaped buns rise in the fridge overnight, then bake in the morning.
Required Tools
Large mixing bowl, saucepan, rolling pin, 9x13-inch (23x33 cm) baking pan, sharp knife or dental floss for slicing dough, whisk
Allergen Information
Contains wheat (gluten), eggs, milk dairy, tree nuts (pecans). Check ingredient labels for hidden allergens if substituting.
Pin it These sticky buns are a perfect blend of sweet and nutty flavors that make any morning special.