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 tender as my in a single day cinnamon rolls, however with an ooey-gooey pecan layer that turns into the topping. For greatest outcomes, learn by means of all of my directions earlier than starting.

I initially revealed this recipe in 2017 and have since added new pictures, a video tutorial, and extra success ideas.

Why have fundamental cinnamon rolls when you possibly can have brown sugary, butter-y, maple-y pecan sticky buns? There’s completely no comparability. They’re tastier than you could possibly even think about and provides common ol’ cinnamon rolls a run for his or her cash. When you’re on workforce 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 arrange 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 Elements to Pecan Sticky Buns

There are 3 components to right now’s maple pecan sticky buns:

1. The tender, wealthy dough
2. The brown sugar-cinnamon filling
3. The maple pecan topping

Let’s shortly stroll by means of every.

Dough: This is identical 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 no less than 50x prior 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 possibly can start prepping these maple pecan sticky buns the night time earlier than OR you possibly can fully put together them within the morning. Select which is greatest in your schedule. And (3) it’s liked. There’s a purpose I flip to this dough recipe time and time once more. The dough is buttery and tender—the softest, richest dough I’ve labored with.

Listed here 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. When you’ve got 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 prime of the rolled out dough.

Topping: I made a decision to introduce maple into the standard pecan sticky bun topping as a result of I needed to keep away from utilizing corn syrup—and since I typically crave maple within the morning! Corn syrup is usually used within the gooey caramel topping, however there’s no purpose why pure maple syrup can’t be subbed in… we’d be lacking out on a lot taste!

The way to Make Maple Pecan Sticky Buns

I’ve quite a lot of step pictures to stroll you thru the method, in addition to a video tutorial included within the recipe under. I embrace these step pictures 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! 😉

Make the sticky bun dough. When you want additional assist kneading the dough, my The 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 calmly greased bowl. Let rise till doubled in measurement, 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 received’t bake evenly. You’ll wind up with under-baked rolls within the middle, whereas the underside (the topping) could burn.

Roll the dough right into a rectangle, about 12×18 inches. Make certain the dough is clean and evenly thick.

Add the filling.

Roll up dough & reduce into rolls. This could type an 18-inch log. Lower into 12 even rolls. Prepare them within the baking pan on prime of the topping. (You’ll invert the pan once they’re executed 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 means of 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, rigorously invert the pan onto a big serving platter. The nice and cozy topping will deliciously soften down the edges! Serve heat.

Who wants cream cheese icing when you may have THIS?

In a single day Directions

These maple pecan sticky buns are an awesome alternative for vacation entertaining as a result of they are often ready the night time earlier than serving. To arrange the night time earlier than, merely place the formed (unbaked) rolls on prime of the pecan topping as instructed, cowl the rolls tightly, then refrigerate for 8–12 hours. The following 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.

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Maple Pecan Sticky Buns

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  Creator: Sally
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  Prep Time: 4 hours (contains rises)
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  Cook dinner Time: 28 minutes
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  Complete Time: 4 hours, 40 minutes (or in a single day)
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  Yield: 12 buns
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  Class: Breakfast
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  Methodology: Baking
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  Delicacies: American

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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 tender, 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.

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Directions

1. 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 prime. *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 wood spoon/silicone spatula. It’ll 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 wood spoon or silicone spatula is a more sensible choice.*
2. On medium velocity, beat within the remaining sugar (which must 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 received’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 absolutely integrated earlier than including the subsequent. After 4 cups have been added, add the final 1/2 cup and beat till the dough comes collectively and pulls away from the edges of the bowl, about 3 minutes. Dough shall be tender. If it’s not pulling away from the edges of the bowl, add extra flour, 1 Tablespoon at a time, till it reaches a kneadable consistency.
3. Knead the dough: Hold the dough within the mixer and beat for a further 5 full minutes, or knead by hand on a calmly floured floor for five full minutes. (When you’re new to bread-baking, my The way to Knead Dough video tutorial may also help right here.) If the dough turns into too sticky throughout the kneading course of, sprinkle a teaspoon of flour on the dough or on the work floor/within the bowl to make a tender, barely cheesy dough. Don’t add extra flour than you want as a result of you don’t want a dry dough. After kneading, the dough ought to really feel tender, clean, and elastic. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. You too can do a “windowpane take a look at” 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 means of it. Maintain it as much as a window or mild. Does mild go by means of the stretched dough with out the dough tearing first? If that’s the case, your dough has been kneaded lengthy sufficient and is able to rise. If not, maintain kneading till it passes the windowpane take a look at.
4. 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 measurement. (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.)
5. 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 convey 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.
6. Roll out the dough: Punch down the dough to launch the air. Place dough on a calmly floured work floor and, with a calmly floured rolling pin, roll dough right into a 12×18-inch rectangle. Make certain the dough is clean and evenly thick. If the dough retains shrinking again as you roll it out, cease what you’re doing, cowl it calmly, and let it relaxation for 10 minutes to loosen up the gluten. Whenever you return to the dough, it ought to stretch out a lot simpler.
7. For the filling: Unfold the softened butter all around the dough. The softer the butter is, the better it’s to unfold on this step. (Microwave it for a number of 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 prime of the roll. With an additional sharp knife, reduce into 12 even rolls, about 1.5 inches vast every. Prepare within the ready baking pan, on prime of the pecan topping.
8. 2nd Rise: Cowl the rolls tightly and permit to rise till puffy, about 30–45 minutes. (Or use the in a single day possibility within the Notes under.)
9. Preheat oven to 350°F (177°C). Bake for 25–28 minutes or till the rolls are golden-brown on prime. About midway by means of baking time, loosely tent a chunk of aluminum foil excessive of the pan to forestall the tops from browning too shortly. Take away pan from the oven and place on a wire rack. Cool for five minutes.
10. Utilizing oven mitts, rigorously invert the pan onto a big serving platter. The nice and cozy topping will soften down the edges. Serve heat.

Notes

1. Make Forward Directions – In a single day: To arrange the night time earlier than serving, put together the rolls by means of step 7. Cowl the rolls tightly and refrigerate for 8–12 hours. (16 hours max. 8–12 hours is greatest, however 16 hours is OK if completely wanted. Don’t exceed 16 hours.) The following morning, take away from the fridge and permit to rise on the counter for about 1 hour earlier than persevering with with step 9.
2. 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 too can 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.
3. 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 
4. Milk: Entire milk or 2% is greatest for this wealthy dough and topping. I don’t advocate nondairy milk within the topping, however you could possibly use it within the dough.
5. Yeast: If utilizing energetic dry yeast, the rise instances shall be barely longer. I at all times use an instantaneous yeast. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
6. What can I exploit as a substitute of maple syrup? If you wish to skip the maple syrup within the topping, change it with mild or darkish corn syrup.
7. Gluten Free: We’ve got not examined this recipe with gluten-free flour, so we’re uncertain of the outcomes.