Description
Rich, gooey sticky buns with a unique glaze trick that creates a molten caramel pool. These make-ahead buns feature toasted pecans and a sweet-salty maple glaze for the perfect fall brunch.
Ingredients
Scale
- 1 cup warm milk (110°F/43°C)
- 2 packets active dry yeast (4½ teaspoons)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 to 4½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1½ cups pecan halves, toasted
- ¼ cup real maple syrup
- 2 tablespoons heavy cream
- Pinch of salt (for glaze)
- 1 cup confectioners’ sugar, optional (for drizzle)
Instructions
- Activate yeast: In a stand mixer bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
- Mix dough: Add melted butter, eggs, vanilla, and salt to the yeast mixture. Mix on low. Gradually add flour, one cup at a time. Knead on medium for 5-7 minutes until soft and slightly tacky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
- Prepare filling: Melt ½ cup butter in a 9×13-inch baking dish. Mix brown sugar and cinnamon, sprinkle over butter, then scatter toasted pecans on top.
- Roll and cut: Punch down dough and roll into a 12×16 inch rectangle. Spread remaining ¼ cup softened butter over dough. Roll tightly into a log. Cut into 12 buns using dental floss or a sharp knife. Place cut-side up in the prepared pan.
- Second rise: Cover pan and let rise for 30-60 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown.
- Glaze trick: While baking, mix maple syrup, heavy cream, and a pinch of salt. Pour over hot buns immediately after removing from oven. Let sit for 5 minutes.
- Serve: Run a knife around edges and flip pan onto a serving platter. Drizzle with optional confectioners’ sugar glaze if desired.
Notes
Toast pecans in a dry skillet for 2-3 minutes to enhance flavor. Use real maple syrup, not pancake syrup. For make-ahead, assemble buns the night before, cover tightly, and refrigerate. Let rise at room temperature for 30-60 minutes before baking. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 2
- Protein: 6
Keywords: sticky buns, maple pecan buns, fall breakfast, make-ahead brunch, caramelized buns, yeast dough, pecan recipe