Maple Pecan Sticky Buns are made to kick of fall festivities. The dough is soft and sweet and the topping is crunchy, spicy and gooey. You and your family will fall in love with these breakfast pastries!
Hello fall! I’m welcoming you with open arms. As long as you bring these maple pecan sticky buns. The start of September signifies, to me, all things pumpkin, maple, and lots of festive candles and Hobby Lobby signs.
Who else loves Hobby Lobby and Bath and Body Works as much as me?! I almost love them as much as I love these Maple Pecan Sticky Buns.MY OTHER RECIPES
There are sooo many reasons I love these Maple Pecan Sticky Buns, but I narrowed it down to my top three reasons for you all.
Three Reasons to Love Maple Pecan Sticky Buns
- You might think the first one would be all the gooey toppings. It’s in the top, don’t worry, but the dough for this recipe takes it home for me. I haven’t had a sweet roll dough so soft and buttery in a long time. They’re slightly sweet, but not to sweet so the toppings really shine. The texture is something you have to try for yourself!
- Now comes the toppings! The crunchiness from the pecans, the gooey from the topping and the fall flavors form the cinnamon and nutmeg will make you drool.
- The maple flavors in this recipe shout fall to me! I love maple, and always find ways to add it to my baking recipes, especially in the fall months.
I know sweet rolls, sticky buns etc. get a bad rep because the yeast can be tricky and take a little longer. But I promise the end result will be well worth the wait! And I have a few tips for you to ease all those doubts.
Tips for Making Breakfast Rolls with Yeast
- My first tip is to make sure the liquid is the right temperature when you dissolve the yeast. If you have a thermometer even better! Try to get your milk as close to 95°F as you can. For me, I 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!
- Make sure you knead the dough for the specific amount of time! It’s best to use a stand mixer with the dough hook attachment, but your hands and a little elbow grease works as well.
- Next, let the dough rise in a warm place. I 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.
Once the dough rises, it’s time for my favorite part! Filling the dough and rolling it up! You’ll want to roll the dough on the long edge so you have a long log-like dough. The pro tip here is to use some dental floss to wrap around the dough and pull tightly to cut. You can use a knife too but the floss does such a good job of making an even cut!
This maple pecan sticky bun recipe definitely require a little extra time and love, but one of the reasons I love it so much is because it holds up really well in the freezer.
That way, if you’re busy the day you need them or the day before you can plan ahead and make them up to three months before you need them!
All you need to do is cover the baked 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 in the oven to get nice and warm.
When they’re warm be sure to use a large plate or cooling rack to place on top. Gently flip the pan over and the sticky buns will be right-side-up and ready to eat!
- ¾ cup whole milk
- 1 packet (2¼ 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
- ¼ cup (1/2 stick) unsalted butter, softened
- ¾ cup brown sugar, packed
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1½ cups chopped pecans
- ½ cup unsalted butter
- ⅔ cup brown sugar, packed
- ⅔ cup whole milk
- ⅓ cup pure maple syrup
- ½ 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 1½ hours. to 2 hours.
- While the dough is rising, make the topping. Spray a 9x13 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 12x18 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.