Decadent and flavorful, these extra sticky maple pecan sticky buns are made with a soft and fluffy homemade bread dough, swirled with cinnamon sugar, and baked with a maple pecan “sticky” sauce that’s impossible to resist. Recipe shared by the American Pecan Council.
- 1 cup warm whole milk
- 1 packet (2-1/4 teaspoons) instant dry yeast
- 2 large eggs, beaten
- 4 tablespoons salted butter, melted
- 3-1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon packed brown sugar
Maple Pecan Sticky Sauce
- 2 cups raw pecan pieces
- 1/2 cup whole milk or heavy cream
- 2/3 cup real maple syrup
- 1/4 cup plus 1/2 cup packed light or dark brown sugar
- 12 tablespoons salted butter
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
For the Dough
- 1 In the bowl of a stand mixer, combine milk, yeast, brown sugar, eggs, butter, 3-1/2 cups flour, and salt. Using a dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add an additional 1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
For the Sticky Sauce
- 1 Meanwhile, line a 9×13-inch baking dish with parchment, and spread raw pecan pieces in the bottom of the baking dish. In a medium sauce pot, combine the milk, maple syrup, 1/4 cup brown sugar and butter. Cook over medium heat until butter is melted and sauce is bubbling, about 8 minutes. Remove from heat and stir in vanilla. Pour sauce over pecans.
- 2 Preheat the oven to 350 degrees F.
- 3 In a small bowl, mix together the remaining 1/2 cup brown sugar and the cinnamon. Set aside.
- 1 Lightly dust a surface with flour. Roll the dough into a rectangle (about 9x24 inches). Spread 4 tablespoons softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push the mixture into the butter.
- 2 Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place rolls in the prepared baking dish, cut side down into the sticky pecan sauce. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight.
- 3 Transfer to the oven and bake 20-25 minutes, until golden brown on top. If the rolls are browning too quickly on top, cover with foil halfway through cooking.
- 4 Let the rolls sit 5 minutes and then carefully invert the rolls onto a serving plate. Serve warm.