Pin it 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, bringing warmth and delicious scents to the kitchen that remind us of cozy holidays together.
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.
Pin it My family loves gathering around these sticky buns on a Sunday morning, sharing stories and laughter while savoring every bite.
Notes
For extra flavor, add a dash of nutmeg to the filling. 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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Enjoy these sticky buns fresh and warm for the ultimate cozy treat any weekend.
Recipe FAQs
- → What type of flour is best for these rolls?
All-purpose flour works well, providing the right balance of gluten for a soft yet sturdy dough.
- → Can I use a different nut instead of pecans?
Yes, walnuts are a good substitute and will add a slightly different but complementary flavor and texture.
- → How do I achieve the sticky glaze on top?
The glaze is made by melting butter with brown sugar and maple syrup, then poured into the baking dish before adding the rolls, allowing it to caramelize and coat the buns as they bake.
- → Is it possible to prepare the dough in advance?
Yes, after the first rise, the dough can be refrigerated overnight to develop flavor and make the baking process easier the next day.
- → What is the best way to store leftovers?
Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate and gently reheat before serving.