Maple Pecan Sticky Buns are soft and sweet with a crunchy, spicy, ooey gooey topping. Your family will fall in love with this favorite breakfast pastry!
Hello fall! We’re welcoming you with open arms, as long as you bring these maple pecan sticky buns that is. The start of September signifies all things pumpkin and maple. There are sooo many reasons we love these Maple Pecan Sticky Buns, we’re sure you will love them too!
You might think this is all about the gooey toppings, but the dough for this recipe takes it home for us. We haven’t had a sweet roll dough so soft and buttery in a long time. They’re slightly sweet, but not too sweet so the toppings really shine.
Water Temp for Yeast:Use a thermometer if you have one, and try to get your milk as close to 95°F as you can. Put the milk in the microwave for 20-25 seconds. If the yeast doesn’t dissolve and foam after it sits in the milk for 10 minutes try it again!
Tips for Rising:Let the dough rise in a warm place. We like to preheat the oven to 200°F then turn it off so it’s slightly warm in there. Once it’s off, place the dough in and cover it with a paper towel to rise.
Freezer Instructions:After baking, cover the maple pecan sticky buns in an air tight container and throw it in the freezer. Allow them to thaw for an hour on the counter at room temperature then put them back in the oven to get nice and warm.
If you like this recipe, you may be interested in these other delicious pastry recipes:
- Caramel Apple Cinnamon Rolls
- Ultimate Guide to British Scones
- Pumpkin Cinnamon Rolls
- The Best Homemade Cinnamon Rolls Ever
Maple Pecan Sticky Buns
- ¾ cup whole milk
- 1 packet 2 1/4 teaspoons instant yeast
- ⅓ cup brown sugar packed
- 6 tablespoons unsalted butter melted
- 3 large eggs
- 2 teaspoons salt
- 4 cups all-purpose flour plus extra for dusting
- 1/4 cup 1/2 stick unsalted butter, softened
- 3/4 cup brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups chopped pecans
- 1/2 cup unsalted butter
- 2/3 cup brown sugar packed
- 2/3 cup whole milk
- 1/3 cup pure maple syrup
- 1/2 teaspoon salt
- Start by making the dough. Heat milk to about 95°F using the microwave or stovetop. I heated the milk for 20-25 seconds in the microwave. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. Whisk the sugar and yeast into the milk and cover with a towel. Let sit until the yeast is foamy, about 5-10 minutes. If the yeast doesn’t dissolve and foam start over with fresh active yeast as it likely isn’t active.
- When yeast is foamy beat in the melted butter. Next add the eggs, one at a time, and then the salt. The butter will stay sort of lumpy.
- On low speed, slowly add the flour. When it’s incorporated, beat turn up to medium speed until a soft dough forms, about 2 minutes. Increase speed to medium-high and beat until the dough is soft, about 6 minutes more. Knead the dough by hand in this step if you don’t have a stand mixer.
- Transfer the dough to a well-floured surface and knead it with your hands for an additional 1-2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap or a towel and let sit in a warm place until doubled in size, about 1 to 1 1/2 hours. to 2 hours.
- While the dough is rising, make the topping. Spray a 9×13 inch baking dish with nonstick spray. Spread pecans evenly in the bottom of the pan and set aside.
- Combine the rest of the topping ingredients in a medium saucepan over medium heat. Stir using a wooden spoon or rubber spatula until the butter has melted. Bring to a boil and allow to boil for 3-4 minutes. Remove from heat and pour on top of pecans then set aside.
- Once the dough has risen, turn it out onto a well-floured work surface and roll into a 12×18 inch rectangle using a rolling pin, making sure the dough is even.
- Once rolled out, add the filling. Spread softened butter all over dough to the edges. Sprinkle evenly with the brown sugar and cinnamon then tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls then arrange them cut-side-down in the prepared baking pan.
- Cover the rolls with aluminum foil and allow to rise in a warm environment again for 30-40 minutes.
- Once risen, preheat the oven to 375°F. Bake rolls for 25-30 minutes until they are golden brown. Cover rolls with aluminum foil if they begin to brown too much. Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
- Once cooled, turn the pan onto a large serving platter or cooling wrap.