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- 4 cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) active dry yeast - 1 cup whole milk, warmed - ½ cup unsalted butter, melted - 2 large eggs For the main ingredients, we need all-purpose flour for the dough. Granulated sugar adds sweetness. Active dry yeast helps the dough rise. Whole milk makes the dough soft and rich. Unsalted butter gives flavor and moisture. Eggs add structure and richness. - 1 teaspoon vanilla extract - ½ teaspoon salt - 1 cup brown sugar, packed - 1 tablespoon ground cinnamon - ¼ cup pure maple syrup For flavoring, vanilla extract gives a warm taste. Salt balances sweetness. Brown sugar adds depth with its molasses flavor. Ground cinnamon brings warmth and spice. Pure maple syrup adds that sweet, rich flavor we love. - ½ cup chopped pecans - ¼ cup chopped pecans (for topping) For the topping, pecans add crunch and a nutty taste. We use chopped pecans both in the filling and on top for added texture. 1. In a large bowl, pour the warm milk. Add the sugar and mix well. 2. Sprinkle the active dry yeast over the milk mixture. Let it sit for 5-10 minutes until it becomes frothy. 3. In a separate bowl, mix the melted butter, eggs, and vanilla extract. Once the yeast mixture is ready, add this butter mixture to it. 1. Stir in the flour and salt until fully combined. 2. Knead the dough on a floured surface for about 5-7 minutes. You want it to be smooth and elastic. 3. Place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour or until it doubles in size. 1. Preheat your oven to 350°F (175°C). 2. In a small bowl, mix the brown sugar, cinnamon, and chopped pecans together. 3. Roll the risen dough into a large rectangle, about 16x24 inches. Brush it with melted butter, then evenly sprinkle the brown sugar mixture. 1. Starting from one long side, tightly roll the dough into a log. 2. Cut the log into 12 equal pieces. 3. Place the pieces in a greased 9x13 inch baking dish. Drizzle maple syrup over the top and sprinkle with more pecans. 1. Cover the dish with plastic wrap and let the rolls rise again for about 30 minutes. 2. Bake in the preheated oven for 25-30 minutes. Look for a golden brown color. 3. Let the rolls cool for 5-10 minutes. Then, invert them onto a serving platter to let the sticky topping drizzle down. - Types of flour: I always use all-purpose flour for sticky buns. It gives the right texture. You can also mix in some bread flour for extra strength. - Kneading tips: Knead the dough for about 5-7 minutes. This helps the gluten develop. If the dough sticks, add a little flour. It should feel smooth and elastic. - Optimal rising conditions: Find a warm spot for the dough to rise. A turned-off oven or a sunny window works well. Cover the bowl with a damp cloth to keep it warm. - Quality of maple syrup: Use pure maple syrup for the best taste. The flavor shines through in the buns. Avoid fake syrups; they lack the rich flavor. - Choosing the right pecans: Fresh pecans add crunch and flavor. Look for ones that smell sweet and nutty. Toast them lightly before using for extra flavor. - Adjusting sweetness and spice: You can tweak the sugar and spice levels. If you like it sweeter, add more brown sugar. For a spicier kick, increase the cinnamon. - Garnishing ideas: Dust the sticky buns with powdered sugar before serving. It adds a nice touch. You can also drizzle more maple syrup on top. - Pairing with beverages: These buns pair well with coffee or tea. A warm cup of milk also complements them nicely. - Storing and reheating tips: Store leftover buns in an airtight container. They stay fresh at room temperature for a few days. To reheat, warm them in the oven for a few minutes. {{image_2}} You can change up the flavors in your sticky buns. Here are some ideas: - Adding chocolate chips: Mix in chocolate chips for a sweet twist. - Incorporating dried fruits: Try raisins, cranberries, or apricots for a fruity kick. - Using different nuts: Swap pecans for walnuts or almonds for a new crunch. These additions can make your sticky buns unique and fun! You can also make your sticky buns fit your diet. Here are three easy swaps: - Making it gluten-free: Use gluten-free flour to keep the texture right. - Vegan alternatives: Replace eggs with flax eggs and use plant-based milk and butter. - Lowering sugar content: Cut down on sugar or use natural sweeteners like honey or agave. These changes help you enjoy this treat while sticking to your dietary needs. How you serve your sticky buns can change the whole experience. Here are some fun ideas: - Serving as a pull-apart bread: Keep them in one big piece for guests to tear apart. - Individual portion ideas: Bake in muffin tins for easy, single servings. - Creative serving platters: Use a wooden board or colorful dish to make your sticky buns pop. These presentation styles make your sticky buns look as good as they taste! To keep your sticky buns fresh, store them in an airtight container. This works well for short-term storage. Place the container in a cool, dry spot. Avoid direct sunlight, which can dry them out. These buns taste best within two days of baking. If you need to store them longer, refrigeration is an option. Place the sticky buns in a sealed container and keep them in the fridge for up to a week. For longer storage, freezing is ideal. Wrap each bun tightly in plastic wrap, then place them in a freezer bag. This keeps them fresh for up to three months. To defrost, move the buns to the fridge overnight. For reheating, you can use the microwave or the oven. The microwave is quick but might make them soft. Heat on low for about 15-20 seconds. The oven is better for keeping the texture. Preheat it to 350°F (175°C) and warm them for about 10 minutes. This restores their golden crust and gooey filling. Enjoy the warm, sticky goodness! What is the best way to make sticky buns rise? To make sticky buns rise, keep the dough warm and moist. Place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about one hour. The dough should double in size. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Prepare the dough and let it rise. Then, punch it down and cover it. Place it in the fridge overnight. The next day, let it come to room temperature before shaping the buns. How do I know when sticky buns are done baking? Sticky buns are done when they turn golden brown. You can also test them with a toothpick. If it comes out clean, they are ready. The tops should feel firm but springy. Can I use alternative sugars? Yes, you can use alternative sugars. Try using coconut sugar or brown sugar instead of granulated sugar. Both will add a nice flavor. Keep in mind that the sweetness may vary. What can I substitute for pecans? If you don’t have pecans, you can use walnuts or almonds. Both nuts will provide a similar crunch. You can also skip the nuts for a nut-free option. Can I make sticky buns without yeast? Yes, you can make sticky buns without yeast. Use baking powder instead. This will create a quicker dough. However, the texture will be different—less chewy and more cake-like. How can I add more flavor to the recipe? You can add more flavor by mixing in spices. Try adding nutmeg or cardamom to the filling. You can also add a splash of orange or lemon zest for a bright note. You can now make delicious maple pecan sticky buns with ease. We covered key ingredients, step-by-step instructions, and helpful tips. Don't forget the variations to match your taste. Experiment with flavors or dietary needs to make a unique treat. Proper storage ensures freshness, and reheating keeps them tasty. Enjoy your sticky buns warm, with friends or family. Your baking journey will create lasting memories around the table. Happy baking!

Bakery-Style Maple Pecan Sticky Buns

Delicious sticky buns with a maple and pecan topping, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 packet active dry yeast (2 ¼ tsp)
  • 1 cup whole milk, warmed
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 1 cup brown sugar, packed
  • 0.5 cup chopped pecans
  • 1 tablespoon ground cinnamon
  • 0.25 cup pure maple syrup
  • 0.25 cup chopped pecans (for topping)

Instructions
 

  • In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
  • In a separate bowl, mix together the melted butter, eggs, and vanilla extract. Once the yeast mixture is frothy, add the butter mixture to it.
  • Stir in the flour and salt, and knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  • Preheat your oven to 350°F (175°C). In a small bowl, combine brown sugar, cinnamon, and the 1 cup of chopped pecans.
  • Once the dough has risen, roll it out into a rectangle (about 16x24 inches). Brush the surface with melted butter, then sprinkle the brown sugar mixture evenly over the dough.
  • Starting from one long side, tightly roll the dough into a log. Cut the log into 12 equal pieces.
  • Place the rolls in a greased 9x13 inch baking dish. Drizzle maple syrup over the top of the rolls and sprinkle with the remaining chopped pecans.
  • Cover the dish with plastic wrap and let the rolls rise again for about 30 minutes.
  • Bake in the preheated oven for 25-30 minutes until golden brown.
  • Allow the rolls to cool in the pan for 5-10 minutes, then invert onto a serving platter to let the sticky topping drizzle down.

Notes

Dust with powdered sugar before serving for an elegant touch, and serve warm from the oven with extra maple syrup on the side.
Keyword baking, maple, pecan, sticky buns