Pin it Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
This recipe has become a weekend favorite in my household, filling the kitchen with the comforting aroma of cinnamon and maple.
Ingredients
- Dough: 3 ½ cups (440 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 ¼ tsp (7 g, 1 packet) instant yeast, 1 tsp fine sea salt, ¾ cup (180 ml) whole milk, lukewarm, ¼ cup (60 ml) unsalted butter, melted, 2 large eggs, room temperature
- Maple-Pecan Filling: ½ cup (110 g) unsalted butter, softened, ⅓ cup (70 g) light brown sugar, packed, ¼ cup (60 ml) pure maple syrup, 1 tbsp ground cinnamon, 1 cup (100 g) pecans, finely chopped
- Maple Glaze: ½ cup (110 g) unsalted butter, ½ cup (110 g) light brown sugar, packed, ⅓ cup (80 ml) pure maple syrup, 1 cup (100 g) pecans, roughly chopped, Pinch of kosher salt
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, mix milk, melted butter, and eggs. Add wet ingredients to dry and mix until a soft dough forms. Knead by hand or mixer 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.
- Prepare Maple Glaze:
- While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Simmer 2 3 minutes, stirring until smooth. Pour into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle chopped pecans evenly over the glaze.
- Prepare Filling:
- In a bowl, mix softened butter, brown sugar, maple syrup, and cinnamon into a paste.
- Shape the Buns:
- Punch down dough. On a lightly floured surface, roll into a 12×16-inch (30×40 cm) rectangle. Spread filling evenly over dough, leaving a ½-inch border. Sprinkle finely chopped pecans over the filling. Starting from the long edge, roll up tightly into a log. Slice into 12 even rolls.
- Assemble:
- Arrange rolls, cut side down, over the glaze in the prepared baking dish. Cover loosely and let rise until puffy, about 30 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake buns 28 32 minutes, until golden and cooked through. Let rest 5 minutes, then carefully invert onto a serving platter so glaze and pecans are on top.
- Serve:
- Serve warm and enjoy.
Pin it These sticky buns bring our family together every weekend for a sweet and comforting brunch moment.
Notes
Leftovers can be reheated gently in the microwave or oven. Pairs well with a hot cup of coffee or chai.
Required Tools
Large mixing bowls, Stand mixer (optional), Rolling pin, 9×13-inch (23×33 cm) baking dish, Saucepan, Sharp knife or bench scraper, Whisk
Allergen Information
Contains Wheat (gluten), Milk, Eggs, Tree Nuts (pecans), Butter. Always check ingredient labels for hidden allergens if uncertain.
Pin it 
Enjoy these sticky buns fresh for the best flavor and texture.
Recipe FAQs
- → How do I ensure the dough rises properly?
Make sure to use lukewarm milk and keep the dough in a warm, draft-free spot. Cover it loosely and allow it to double in size for about an hour before shaping.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative and provide a similar texture and flavor profile if pecans aren't available.
- → What is the best way to glaze the rolls evenly?
Pour the maple glaze into the baking dish before placing the rolls cut-side down, ensuring even distribution and a sticky, flavorful topping.
- → How can I prevent the rolls from becoming too dense?
Knead the dough until smooth and elastic, and allow adequate rising times to develop a light, tender crumb.
- → What is a good serving suggestion for these buns?
Serve warm accompanied by a hot cup of coffee or chai for a delightful brunch pairing.