Save to Pinterest 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 family, filling the house with the smell of warm 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.
Save to Pinterest My family always gathers around as I pull these sticky buns from the oven, eager for their first bite of gooey maple-pecan goodness.
Notes
For extra flavor, add a dash of nutmeg to the filling. 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.
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Enjoy these sticky buns fresh out of the oven for the ultimate sweet and nutty brunch treat.
Recipe FAQs
- → What is the best way to ensure the dough rises properly?
Place the dough in a warm, draft-free spot covered loosely to encourage even rising. It should double in size, usually about an hour.
- → Can I substitute other nuts for pecans?
Yes, walnuts make an excellent alternative, offering a slightly different but delicious texture and flavor.
- → How do I prevent the rolls from sticking to the pan?
Grease the baking dish well and pour the maple glaze before placing the rolls to create a natural non-stick layer.
- → Is it better to use melted or softened butter in the filling?
Softened butter blends more easily into the cinnamon sugar mixture, ensuring an even, smooth filling.
- → How should one reheat leftovers for best texture?
Gently reheat in a low oven or microwave to retain softness and warm the maple glaze without drying out the rolls.