The Greatest Maple Sticky Buns
Tender, fluffy, caramel-soaked, and irresistibly sticky — these maple pecan sticky buns are pure weekend brunch bliss. ♡
My grandma was well-known for her sticky buns, which she at all times baked on particular weekend mornings at any time when our prolonged household got here to city. I can nonetheless bear in mind the scent wafting by way of her kitchen — buttery dough, caramel effervescent within the oven, and that first candy chunk whereas every little thing was nonetheless heat and gooey. They at all times disappeared straight away!
This recipe is my modern-day tackle her traditional, primarily based off of our 1-Hour Cinnamon Rolls recipe that tens of hundreds of you could have made and beloved through the years. The identical mushy, quick-rising dough varieties the bottom right here, however as a substitute of a easy icing, the rolls bake in a luscious maple-brown-sugar caramel with toasty pecans that transforms into essentially the most irresistible sticky glaze as soon as they’re flipped. Excellent for holidays, brunch gatherings, or any weekend morning while you need to make breakfast really feel just a little further particular. Let’s make some sticky buns!
Recipe Suggestions
The complete recipe is included under, however listed here are a number of useful ideas to verify your sticky buns prove mushy, fluffy, and completely caramelized each time:
- Heat your milk to 110°F. Use an instant-read thermometer if potential — too scorching can kill the yeast, too cool will sluggish it down.
- Soften (don’t soften) the butter. For each the dough and the filling, the butter must be mushy sufficient to unfold simply however nonetheless maintain form.
- Don’t add all of the flour without delay. Begin with 3 cups and add extra step by step till the dough is mushy, supple, and simply barely cheesy.
- Use a heat spot for rising. A barely preheated (then turned-off) oven or a sunny countertop works nice to assist the dough double in measurement.
- Let the topping relaxation briefly earlier than inverting. 5 minutes is simply sufficient time for the caramel to thicken barely. If you happen to wait longer, and it might stick with the pan (however no worries if that occurs — you’ll be able to simply scrape it onto the rolls).
Recipe Variations
There are limitless methods to make these sticky buns your individual! Be at liberty to attempt one (or a number of) of those enjoyable twists:
- Swap pecans for walnuts or almonds for a special nutty taste and crunch.
- Add orange zest to the filling for a vivid citrus twist that pairs fantastically with the maple syrup.
- Stir a splash of bourbon or rum into the caramel sauce for a heat, fragrant depth of taste.
- Add a contact of cardamom or nutmeg to the filling for further cozy warming spices.
- Make them mini! Slice into 24 smaller items and bake in two pans for bite-sized sticky buns which are excellent for brunch buffets.
FAQ
Sure! Assemble the rolls, cowl tightly, and refrigerate in a single day. Allow them to come to room temperature and rise for about 45–60 minutes earlier than baking.
Completely. You’ll be able to freeze the unbaked rolls after shaping (earlier than the second rise) or the baked rolls as soon as cooled. Thaw in a single day within the fridge and reheat gently earlier than serving.
Place them in a low oven (300°F) for 10 minutes, coated loosely with foil to forestall drying out.
Sure — merely omit the pecans and proceed with the recipe. You’ll nonetheless have a scrumptious maple-caramel topping.
Extra Candy Treats To Strive!
In search of extra candy breakfast recipes to attempt? Listed below are a number of of our favorites:
Description
These home made maple pecan sticky buns characteristic mushy, fluffy cinnamon roll dough baked in a wealthy maple-brown-sugar caramel with toasty pecans that create essentially the most irresistible sticky glaze when flipped heat from the oven.
Dough
- 1 cup complete milk, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 envelope (2¼ teaspoons) immediate/rapid-rise yeast
- 1 giant egg
Filling
- 1/4 cup granulated sugar
- 1/4 cup packed gentle brown sugar
- 2 tablespoons floor cinnamon
- 1/4 cup unsalted butter, softened
Maple-Pecan Sticky Topping
- 2 cups (250g) chopped pecans
- ½ cup (113g) unsalted butter
- 2/3 cup packed gentle brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon nice sea salt
- Make the dough. Within the bowl of a stand mixer, mix the nice and cozy complete milk, softened butter, 2 cups of the flour, granulated sugar, salt, yeast, and egg. Utilizing the dough hook, combine on low pace till mixed. Add the remaining flour, just a little at a time, till the dough is mushy however not sticky (it’s possible you’ll not want the complete 3½ cups). Knead for five–6 minutes, till clean and elastic. Switch the dough to a flippantly greased bowl, cowl, and let rise in a heat spot for 1 hour, or till doubled in measurement.
- Put together the maple-pecan topping. Soften the butter in a medium saucepan over medium warmth. Add the sunshine brown sugar, complete milk, maple syrup, and salt. Convey to a delicate simmer, whisking till clean, about 2 minutes. Take away from warmth. Pour the caramel combination right into a greased 9×13-inch baking dish and unfold evenly. Sprinkle the chopped pecans evenly excessive.
- Roll out the dough & add the filling. Punch down the risen dough and switch to a flippantly floured floor. Roll right into a 12×18-inch rectangle. Unfold softened butter evenly over the dough. In a small bowl, combine the granulated sugar, gentle brown sugar, and cinnamon, then sprinkle evenly over the buttered dough.
- Form the buns. Ranging from the lengthy edge, roll the dough tightly right into a log. Slice into 12 equal items (about 1½ inches vast). Prepare the rolls cut-side down over the pecan-caramel layer within the pan.
- Second rise. Cowl loosely and let rise in a heat place for 30–45 minutes, till puffy.
- Bake. Preheat oven to 350°F (175°C). Bake for 22–25 minutes, till the rolls are flippantly golden and cooked by way of. Tent loosely with foil if browning too rapidly.
- Invert & serve. Let buns cool within the pan for five minutes (not, or the caramel could stick). Place a big serving platter or baking sheet over the pan, fastidiously invert, and raise off the pan to disclose the sticky maple-pecan topping. Serve heat and revel in!
