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 warm scent of maple and cinnamon.
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 These buns always bring smiles to our family brunch and are a special treat we look forward to all week.
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.
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These maple pecan sticky buns are simple to make yet impressively delicious and perfect for gatherings.
Your Questions Answered
- → How do I achieve a soft dough texture?
Knead the dough for 8–10 minutes until smooth and elastic, and allow it to rise until doubled in a warm place to develop softness.
- → Can I substitute pecans with other nuts?
Yes, walnuts can be used as a substitute, providing a slightly different but complementary flavor and texture.
- → What is the best way to bake the rolls evenly?
Arrange the rolls cut side down over the maple glaze in a greased baking dish and bake until golden, typically 28–32 minutes at 350°F (175°C).
- → How should leftovers be stored and reheated?
Store any leftovers in an airtight container and reheat gently in the microwave or oven to preserve their soft texture and flavor.
- → Are there any tips to enhance the flavor?
Adding a dash of nutmeg to the filling enriches the spice profile and complements the cinnamon and maple notes.