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 finest outcomes, learn by 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 ideas.
Why have primary cinnamon rolls when you’ll be able to have brown sugary, butter-y, maple-y pecan sticky buns? There’s completely no comparability. They’re tastier than you can even think about and provides common ol’ cinnamon rolls a run for his or her cash. For those who’re on crew 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 this can be a huge assertion, however sticky buns > cinnamon rolls.
These Maple Pecan Sticky Buns Are:
- Wealthy and decadent
- Maple-flavored and nutty
- Full of 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 night time 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 components to right this moment’s maple pecan sticky buns:
- The smooth, wealthy dough
- The brown sugar-cinnamon filling
- The maple pecan topping
Let’s shortly stroll by every.
Dough: This is similar trusty dough I exploit 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 up 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 should be. You’ll be able to start prepping these maple pecan sticky buns the night time earlier than OR you’ll be able to fully put together them within the morning. Select which is finest 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 the entire elements you want, together with for the maple pecan topping:
Filling: Use brown sugar within the filling as a substitute of granulated sugar. Why? It has extra taste. In case you 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 high 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 wished to keep away from utilizing corn syrup—and since I usually 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!
The best way to Make Maple Pecan Sticky Buns
I’ve numerous 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! 😉
Baking with Yeast Information
Reference this Baking with Yeast Information everytime you work with baker’s yeast. I embrace sensible solutions to your whole widespread yeast questions.
Make the sticky bun dough. For those who want additional assist kneading the dough, my The best way to 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 frivolously greased bowl. Let rise till doubled in dimension, 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 metallic pan, and never a ceramic pan. Ceramic pans take longer to warmth, and the rolls gained’t bake evenly. You’ll wind up with under-baked rolls within the heart, whereas the underside (the topping) might burn.
Roll the dough right into a rectangle, about 12×18 inches. Be certain that the dough is easy and evenly thick.
Add the filling.
Roll up dough & lower into rolls. This could type an 18-inch log. Minimize into 12 even rolls. Organize them within the baking pan on high 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 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, fastidiously invert the pan onto a big serving platter. The nice and cozy topping will deliciously soften down the perimeters! Serve heat.
Who wants cream cheese icing when you have got THIS?
In a single day Directions
These maple pecan sticky buns are a terrific selection for vacation entertaining as a result of they are often ready the night time earlier than serving. To organize the night time earlier than, merely place the formed (unbaked) rolls on high of the pecan topping as instructed, cowl the rolls tightly, then refrigerate for 8–12 hours. The subsequent morning, take away the rolls from the fridge and permit them to rise on the counter for about 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.
Maple Pecan Sticky Buns
Prep Time: 4 hours (consists of rises)
Prepare dinner Time: 28 minutes
Complete Time: 4 hours, 40 minutes (or in a single day)
Yield: 12 buns
Class: Breakfast
Methodology: Baking
Delicacies: American
Description
Breakfast and brunch have by no means been extra indulgent and scrumptious than with these make-ahead maple pecan sticky buns! This can be a smooth, wealthy dough and a caramel-like stove-top glaze made with maple syrup. Use a 9×13-inch glass pan or metallic pan for baking. Overview recipe Notes earlier than starting and see the video tutorial under.
Directions
- 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 take a seat for about 5 minutes or till foamy on high. *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 picket spoon/silicone spatula. It should 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 picket spoon or silicone spatula is a more sensible choice.*
- On medium velocity, beat within the remaining sugar (which ought 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 gained’t actually be mixing into the combination, so don’t be alarmed if it stays in items. Flip the mixer right down to low velocity and, with it operating, add 1 cup of flour at a time, ensuring it’s totally 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 perimeters of the bowl, about 3 minutes. Dough shall be smooth. If it’s not pulling away from the perimeters of the bowl, add extra flour, 1 Tablespoon at a time, till it reaches a kneadable consistency.
- Knead the dough: Maintain the dough within the mixer and beat for a further 5 full minutes, or knead by hand on a frivolously floured floor for five full minutes. (For those who’re new to bread-baking, my The best way to Knead Dough video tutorial will help right here.) If the dough turns into too sticky in the course of the kneading course of, sprinkle a teaspoon of flour 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 really feel smooth, easy, and elastic. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. You may also do a “windowpane check” 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 go by it. Maintain it as much as a window or mild. Does mild go by 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, preserve kneading till it passes the windowpane check.
- 1st Rise: Frivolously grease a big bowl with oil or 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 atmosphere for two hours or till double in dimension. (I at all times 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.)
- In the meantime, make the topping: Grease the underside and sides of a 9×13-inch glass baking pan or metallic baking pan. Unfold chopped pecans in a fair layer within the pan. Put aside. Mix the remainder of the topping elements in a small saucepan over medium warmth. Stir till the butter has melted, then deliver 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.
- Roll out the dough: Punch down the dough to launch the air. Place dough on a frivolously floured work floor and, with a frivolously floured rolling pin, roll dough right into a 12×18-inch rectangle. Be certain that the dough is easy and evenly thick. If the dough retains shrinking again as you roll it out, cease what you’re doing, cowl it frivolously, and let it relaxation for 10 minutes to chill out the gluten. Whenever you return to the dough, it ought to stretch out a lot simpler.
- For the filling: Unfold the softened butter everywhere in the dough. The softer the butter is, the simpler 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 high of the roll. With an additional sharp knife, lower into 12 even rolls, about 1.5 inches extensive every. Organize within the ready baking pan, on high of the pecan topping.
- 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.)
- Preheat oven to 350°F (177°C). Bake for 25–28 minutes or till the rolls are golden-brown on high. About midway by baking time, loosely tent a chunk of aluminum foil excessive of the pan to stop the tops from browning too shortly. Take away pan from the oven and place on a wire rack. Cool for five minutes.
- Utilizing oven mitts, fastidiously invert the pan onto a big serving platter. The nice and cozy topping will soften down the perimeters. Serve heat.
Notes
- Make Forward Directions – In a single day: To organize the night time earlier than serving, put together the rolls by step 7. Cowl the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is finest, however 16 hours is OK if completely wanted. Don’t exceed 16 hours.) The subsequent morning, take away from the fridge and permit to rise on the counter for about 1 hour earlier than persevering with with step 9.
- 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. You may also 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.
- Particular Instruments (affiliate hyperlinks): Stand Mixer or Massive Mixing Bowl and Picket Spoon/Silicone Spatula | 9×13-inch Glass Baking Dish | Rolling Pin | Cooling Rack
- Milk: Complete milk or 2% is finest for this wealthy dough and topping. I don’t suggest nondairy milk within the topping, however you can use it within the dough.
- Yeast: If utilizing energetic dry yeast, the rise occasions shall be barely longer. I at all times use an on the spot yeast. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
- What can I exploit as a substitute of maple syrup? If you wish to skip the maple syrup within the topping, exchange it with mild or darkish corn syrup.
- Gluten Free: We’ve not examined this recipe with gluten-free flour, so we’re uncertain of the outcomes.