Save 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 I love sharing with my family and friends.
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.
Save These sticky buns never fail to bring smiles at family brunches, making every weekend special.
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.
Nutritional Information
Calories: 410, Total Fat: 20 g, Carbohydrates: 53 g, Protein: 6 g per serving.
Save 
Enjoy the warm sweet aroma and the gooey texture of these sticky buns fresh from the oven.
Recipe FAQs
- → What type of nuts are used in the filling and glaze?
Chopped pecans provide a crunchy texture and nutty flavor in both the filling and glaze.
- → Can I substitute walnuts for pecans?
Yes, walnuts can be used as an alternative, offering a slightly different but equally delicious taste.
- → How long should the dough rise before baking?
The dough should rise until doubled, about 1 hour initially, then again after shaping for around 30 minutes.
- → What is the texture of the finished rolls?
The rolls are tender and fluffy with a sticky, sweet glaze and a spiced, nutty filling.
- → How should leftover rolls be stored and reheated?
Store leftovers in an airtight container and reheat gently in a microwave or oven to maintain softness.