Description
These Caramel Pecan Sticky Buns with Maple Drizzle are a decadent, sweet breakfast treat featuring soft, fluffy dough rolled with a cinnamon-sugar pecan filling. Topped with a rich caramel pecan glaze and finished with a luscious maple drizzle, these buns bring a perfect balance of sweetness and nutty flavor, ideal for a cozy weekend brunch or special occasion.
Ingredients
Scale
Dough
- 4 cups (500 grams) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup (240 ml) milk, warmed to 110°F (43°C)
- 1/4 cup (50 grams) sugar
- 1/2 cup (115 grams) butter, melted
- 2 large eggs
- 1 teaspoon ground cinnamon
Caramel Pecan Filling
- 1 cup (120 grams) pecans, chopped
- 1 cup (200 grams) brown sugar, packed
- 1 teaspoon vanilla extract
Caramel Glaze and Topping
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons butter (for glaze)
- Additional maple syrup for drizzling
Instructions
- Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together all-purpose flour and ground cinnamon. Create a well in the center, then add melted butter, eggs, and the frothy yeast mixture. Mix thoroughly until a soft dough forms.
- Make the caramel pecan filling: In a separate bowl, combine brown sugar, chopped pecans, and vanilla extract. Mix until well incorporated and set aside.
- Roll and fill the dough: On a floured surface, roll out the dough into a large rectangle. Evenly spread the caramel pecan filling over the surface. Carefully roll the dough into a log shape, then cut into 12 equal pieces.
- Prepare the caramel glaze: In a small saucepan, gently heat maple syrup with 2 tablespoons of butter until melted and combined. Pour this glaze into a greased baking dish, spreading it evenly.
- Arrange and prove the buns: Place the cut buns into the baking dish on top of the glaze, leaving a little space between them. Cover and let them rise for 30 minutes until puffy.
- Bake the sticky buns: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, until golden brown and cooked through.
- Invert and drizzle: Remove the buns from the oven and carefully invert the baking dish onto a serving platter so the caramel glaze is on top. Drizzle with additional maple syrup before serving warm.
Notes
- Make sure the milk is warmed to the correct temperature (110°F/43°C) to properly activate the yeast without killing it.
- Chilling the dough briefly before rolling can help with easier handling, but is optional.
- Use fresh pecans for the best flavor and crunch.
- Allow the buns to cool slightly after baking to avoid burning from hot caramel glaze.
- Store leftovers in an airtight container and reheat gently to preserve the sticky texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
