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fall maple pecan sticky buns - featured image

Fall Maple Pecan Sticky Buns

  • Author: SOFIA
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

Soft, pillowy sticky buns soaked in a gooey maple-pecan glaze, featuring a caramelized bottom layer and toasted pecans. This cozy weekend breakfast recipe is forgiving, make-ahead friendly, and delivers bakery-quality results.

Ingredients

Scale
  • 4 to 4.5 cups (500-560g) All-Purpose Flour
  • 2 teaspoons (1 packet) Instant or Active Dry Yeast
  • 1 cup (240ml) Whole Milk, warm
  • 4 tablespoons (60g) Unsalted Butter, melted
  • 3 tablespoons (45g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • ½ cup (115g) Softened Butter (for filling)
  • 1 cup (200g) Brown Sugar, packed
  • 1 tablespoon Ground Cinnamon
  • 1 cup (120g) Pecan Pieces, toasted
  • ½ cup (120ml) Maple Syrup
  • 3 tablespoons (45ml) Heavy Cream
  • 1 cup (120g) Confectioners’ Sugar, sifted
  • Pinch of Salt (for glaze)
  • Optional: Extra Toasted Pecans for garnish

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk flour and remaining sugar. Add yeast mixture, melted butter, egg, vanilla, and salt. Stir until a shaggy dough forms.
  3. Knead the dough: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Prepare the pan: While dough rises, toast pecans in a dry skillet for 3-4 minutes. Mix brown sugar, cinnamon, and toasted pecans. Spread softened butter in a 9×13 inch baking pan, then sprinkle the pecan mixture on top.
  6. Roll and cut: Punch down risen dough and roll into a 12×16 inch rectangle. Spread ½ cup softened butter over the dough. Sprinkle with remaining sugar/cinnamon mixture and pecans. Roll tightly into a log, seal seam, and cut into 12 buns using dental floss or a serrated knife.
  7. Second rise: Place buns cut-side down in the prepared pan. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  8. Bake: Bake for 30-35 minutes until golden brown. Tent with foil if browning too fast.
  9. Make glaze: While baking, whisk maple syrup, heavy cream, confectioners’ sugar, and salt in a saucepan over low heat until smooth and slightly thickened.
  10. Invert: Let buns cool in pan for 5 minutes. Invert onto a serving platter, scraping any stuck glaze from the pan and drizzling over buns. Garnish with extra pecans.

Notes

Ensure milk is warm (around 110°F) but not hot to avoid killing the yeast. Toasting the pecans enhances their flavor. The recipe can be made ahead by assembling the night before and refrigerating overnight for a slow rise. Leftovers reheat well in the oven or microwave.

  • Prep Time: 45 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bun
  • Calories: 380
  • Sugar: 32
  • Sodium: 350
  • Fat: 14
  • Saturated Fat: 7
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 6

Keywords: fall recipes, maple pecan sticky buns, weekend breakfast, yeast dough, cozy baking, make-ahead breakfast, autumn recipes

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Find it online: https://cookazu.com/fall-maple-pecan-sticky-buns-5-easy-cozy-weekend-recipe/