Maple Pecan Sticky Buns – Sally’s Baking Habit

Breakfast has by no means been extra indulgent! These are wonderful make-ahead maple pecan sticky buns, made with pure maple syrup within the caramel glaze topping. They’re as flaky and smooth as my in a single day cinnamon rolls, however with an ooey-gooey pecan layer that turns into the topping. For greatest outcomes, learn by way of all of my directions earlier than starting.

I initially printed this recipe in 2017 and have since added new images, a video tutorial, and extra success suggestions.

Why have primary cinnamon rolls when you possibly can have brown sugary, butter-y, maple-y pecan sticky buns? There’s completely no comparability. They’re tastier than you possibly can even think about and provides common ol’ cinnamon rolls a run for his or her cash. When you’re on group cinnamon roll, I assure this recipe will change your thoughts. That is in all probability my most favourite recipe of all time.

I do know it is a massive assertion, however sticky buns > cinnamon rolls.

These Maple Pecan Sticky Buns Are:

• Wealthy and decadent
• Maple-flavored and nutty
• Filled with heat cinnamon spice
• Made with pure maple syrup
• Piled excessive with a sticky, brown sugary, caramel-y, buttery, maple pecan topping
• A make-ahead or in a single day breakfast recipe, excellent for vacation entertaining
• Easy to organize and may be began the evening earlier than (like pumpkin French toast casserole!)
• An additional particular Thanksgiving or Christmas breakfast, or vacation brunch

3 Components to Pecan Sticky Buns

There are 3 elements to as we speak’s maple pecan sticky buns:

1. The smooth, wealthy dough.
2. The brown sugar cinnamon filling.
3. The maple pecan topping.

Let’s shortly stroll by way of every.

Dough: This is similar trusty dough I take advantage of for my in a single day cinnamon rolls and maple cinnamon rolls. Which implies 3 issues. (1) It’s reliable—I’ve used this dough not less than 50x prior to now a number of years, and am even publishing it in my subsequent cookbook out September 2025. (2) It’s a make-ahead recipe, however doesn’t essentially must be. You possibly can start prepping these maple pecan sticky buns the evening earlier than OR you possibly can fully put together them within the morning. Select which is greatest to your schedule. And (3) it’s cherished. There’s a motive I flip to this dough recipe time and time once more. The dough is buttery and smooth—the softest, richest dough I’ve labored with.

Listed below are all the components you want, together with for the maple pecan topping:

Filling: Use brown sugar within the filling as an alternative of granulated sugar. Why? It has extra taste. You probably have darkish brown sugar, go forward and use that. If not, mild brown sugar works splendidly. You’ll mix the sugar with cinnamon, and sprinkle it over softened butter on prime of the rolled out dough.

Topping: I made a decision to introduce maple into the normal pecan sticky bun topping as a result of I needed to keep away from utilizing corn syrup—and since I typically crave maple within the morning! Corn syrup is usually used within the gooey caramel topping, however there’s no motive why pure maple syrup can’t be subbed in… we’d be lacking out on a lot taste!

How one can Make Maple Pecan Sticky Buns

I’ve quite a lot of step images to stroll you thru the method, in addition to a video tutorial included within the recipe under. I embrace these step images as a result of baking with yeast may be intimidating. And I don’t need you afraid of the stuff. Sticky buns aren’t scary! 😉

Make the sticky bun dough. When you want further assist kneading the dough, my How one can Knead Dough video tutorial will stroll you thru it.

Let the dough rise (1st rise). Switch the dough onto a floured floor, knead it, then place it in a evenly greased bowl. Let rise till doubled in measurement, about 1 and 1/2 to 2 hours.

Make the topping, then pour it right into a greased 9×13-inch baking pan. I urge you to make use of a 9×13-inch glass pan or metal pan, and never a ceramic pan. Ceramic pans take an extended time to warmth, and the rolls received’t bake evenly. You’ll wind up with under-baked rolls within the middle, whereas the underside (the topping) might burn.

Roll the dough right into a rectangle, about 12×18 inches. Ensure the dough is clean and evenly thick.

Add the filling.

Roll up dough & reduce into rolls. This could type an 18-inch log. Minimize into 12 even rolls. Prepare them within the baking pan on prime of the topping. (You’ll invert the pan once they’re finished baking!)

Let the rolls rise (2nd rise). About 30–45 minutes, or till puffy.

Bake. The rolls take about 25 minutes to bake. Tip: midway by way of the bake time, cowl the rolls loosely with aluminum foil so the tops don’t over-brown.

Flip rolls & serve. Let the rolls cool for five minutes. Utilizing oven mitts, invert the pan onto a big serving platter. The nice and cozy topping will deliciously soften down the edges! Serve heat.

Who wants cream cheese icing when you’ve gotten THIS?

In a single day Directions

These maple pecan sticky buns are a terrific alternative for vacation entertaining as a result of they are often ready the evening earlier than serving. To arrange the evening earlier than serving, merely place the formed (unbaked) rolls on prime of the pecan topping as instructed, cowl the rolls tightly, then refrigerate for 8–12 hours. The following morning, take away the rolls from the fridge and permit them to rise on the counter for round 1 hour earlier than baking.

To spherical out your breakfast, this bagel breakfast casserole and spinach and bacon breakfast strata are additionally nice make-ahead choices.

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Maple Pecan Sticky Buns

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  Creator: Sally
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  Prep Time: 4 hours (consists of rises)
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  Prepare dinner Time: 28 minutes
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  Whole Time: 4 hours, 40 minutes (or in a single day)
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  Yield: 12 buns
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  Class: Breakfast
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  Technique: Baking
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  Delicacies: American

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Description

Breakfast and brunch have by no means been extra indulgent and scrumptious than with these make-ahead maple pecan sticky buns! It is a smooth, wealthy dough and a caramel-like stove-top glaze made with maple syrup. Use a 9×13-inch glass pan or metal pan for baking. Overview recipe Notes earlier than starting and see the video tutorial under.

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Directions

1. Put together the dough: Whisk the nice and cozy milk, 2 Tablespoons sugar, and the yeast collectively within the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cowl and permit combination to sit down for about 5 minutes or till foamy on prime. *If you don’t personal a mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big wood spoon/silicone spatula. It would take a little bit of arm muscle. A hand mixer works, however the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a wood spoon or silicone spatula is a better option.*
2. On medium velocity, beat within the remaining sugar (which needs to be 1/2 cup, or 100g) and the softened butter till it’s barely damaged up. Add the eggs and salt and beat on medium velocity till mixed. The butter received’t actually be mixing into the combination, so don’t be alarmed if it stays in items. Swap the mixer right down to low velocity and with it working, add 1 cup of flour at a time, ensuring it’s absolutely included earlier than including the following. After 4 cups have been added, add the final 1/2 cup and beat till the dough comes collectively and pulls away from the edges of the bowl, about 3 minutes. Dough will likely be smooth.
3. Knead the dough: Preserve the dough within the mixer and beat for an extra 5 full minutes, or knead by hand on a evenly floured floor for five full minutes. (When you’re new to bread-baking, my How one can Knead Dough video tutorial can assist right here.) If the dough turns into too sticky through the kneading course of, sprinkle 1 teaspoon of flour at a time on the dough or on the work floor/within the bowl to make a smooth, barely cheesy dough. Don’t add extra flour than you want as a result of you do not need a dry dough. After kneading, the dough ought to nonetheless really feel a little bit smooth. Poke it along with your finger—if it slowly bounces again, your dough is able to rise. It’s also possible to do a “windowpane take a look at” to see in case your dough has been kneaded lengthy sufficient: tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for mild to cross by way of it. Maintain it as much as a window or mild. Does mild cross by way of the stretched dough with out the dough tearing first? In that case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading till it passes the windowpane take a look at.
4. 1st Rise: Evenly grease a big bowl with oil or use nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl with aluminum foil, plastic wrap, or a clear kitchen towel. Permit the dough to rise in a comparatively heat setting for two hours or till double in measurement. (I all the time let it rise on the counter and it takes about 2 hours. For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
5. In the meantime, make the topping: Grease the underside and sides of a 9×13-inch glass baking pan or metal baking pan. Unfold chopped pecans in a fair layer within the pan. Put aside. Mix the remainder of the topping components in a small saucepan over medium warmth. Stir till the butter has melted, then convey to a simmer. Permit to simmer for two minutes, stirring sometimes. Take away from warmth, give it a fast whisk, then pour over pecans. Put aside.
6. Roll out the dough: Punch down the dough to launch the air. Place dough on a evenly floured work floor and utilizing a evenly floured rolling pin, roll dough right into a 12×18-inch rectangle. Ensure the dough is clean and evenly thick. If the dough retains shrinking as you roll it out, cease what you’re doing, cowl it evenly, and let it relaxation for 10 minutes to chill out the gluten. If you return to the dough, it ought to stretch out a lot simpler.
7. For the filling: Unfold the softened butter everywhere in the dough. The softer the butter is, the better it’s to unfold on this step. (Microwave it for just a few seconds to melt if wanted.) In a small bowl, combine the sugar and cinnamon collectively. Sprinkle evenly over the butter. Tightly roll up the dough to type an 18-inch-long log. If some filling spills out, sprinkle it on prime of the roll. With an additional sharp knife, reduce into 12 even rolls, about 1.5 inches every. Prepare within the ready baking pan, on prime of the pecan topping.
8. 2nd Rise: Cowl the rolls tightly and permit to rise till puffy, about 30–45 minutes. (Or use the in a single day choice within the Notes under.)
9. Preheat oven to 350°F (177°C). Bake for 25–28 minutes or till the rolls are golden-brown on prime. About midway by way of the bake time, loosely tent a bit of aluminum foil excessive of the pan to forestall the tops from browning too shortly. Take away pan from the oven and place on a wire rack. Cool for five minutes.
10. Utilizing oven mitts, fastidiously invert the pan onto a big serving platter. The nice and cozy topping will soften down the edges. Serve heat.

Notes

1. Make Forward Directions – In a single day: To arrange the evening earlier than serving, put together the rolls by way of step 7. Cowl the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is greatest, however 16 hours is OK if completely wanted. Don’t exceed 16 hours.) The following morning, take away from the fridge and permit to rise on the counter for round 1 hour earlier than persevering with with step 9.
2. Make Forward Directions – Freezing: Baked rolls may be frozen for as much as 3 months. Thaw in a single day within the fridge and heat up earlier than having fun with. It’s also possible to freeze the unbaked rolls and right here’s how: bake the rolls in step 9 for under about 10 minutes. Cool fully, then cowl tightly and freeze. To serve, take the rolls out of the freezer and place within the fridge in a single day to thaw. As soon as thawed, end baking them for about 15–20 minutes.
3. Particular Instruments (affiliate hyperlinks): Stand Mixer or Large Mixing Bowl and Wooden Spoon/Silicone Spatula | 9×13-inch Glass Baking Dish | Rolling Pin | Cooling Rack 
4. Milk: Entire milk or 2% is greatest for this wealthy dough and topping. I don’t advocate non dairy milk within the topping, however you possibly can use it within the dough.
5. Yeast: If utilizing lively dry yeast, the rise instances will likely be barely longer. I all the time use an prompt yeast. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
6. What can I take advantage of as an alternative of maple syrup? If you wish to skip the maple syrup within the topping, exchange it with mild or darkish corn syrup.
7. Gluten Free: We have now not examined this recipe with gluten-free flour, so we’re uncertain of the outcomes.