Maple Pecan Sticky Buns
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Recipe Category: Breads
Servings: 12 buns
Calories: 569.6 per serving
Description:
Warm, gooey, and irresistibly sweet, these Maple Pecan Sticky Buns are the perfect addition to your breakfast or brunch table. Made with a rich, buttery dough and topped with a caramelized maple syrup and pecan glaze, this recipe is a treat your family and guests will love. Whether served for a weekend breakfast or a special occasion, these buns will become a favorite in your recipe rotation.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Warm water | 1/4 cup |
| Dry yeast | 1 teaspoon |
| Old-fashioned oats | 1/3 cup |
| Granulated sugar | 1/3 cup |
| Brown sugar (divided) | 1 cup |
| Butter (divided) | 3 tablespoons |
| Lemon peel (rind of 1 lemon) | 1 lemon |
| Salt | 1 1/2 teaspoons |
| Egg | 1 large |
| Egg yolk | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 3 cups |
| Pure maple syrup | 1/4 cup |
| Pecans (divided) | 1 1/4 cups |
| Raisins | 1/2 cup |
| Ground cinnamon | 1/2 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 569.6 kcal |
| Fat | 22 g |
| Saturated Fat | 8.8 g |
| Cholesterol | 68.2 mg |
| Sodium | 400.9 mg |
| Carbohydrates | 87.1 g |
| Fiber | 3.2 g |
| Sugar | 45 g |
| Protein | 8.4 g |
Instructions:
1. Prepare the Dough
- Begin by placing the warm water in a small bowl.
- Sprinkle the dry yeast over the water, followed by 1 teaspoon of sugar. Stir gently to combine. Let the mixture sit for about 8 minutes until the yeast has dissolved and the mixture is frothy.
2. Make the Oat Mixture
- In a large bowl, combine the old-fashioned oats, 1/3 cup of sugar, 3 tablespoons of butter, lemon peel, and salt.
- In a small saucepan, heat the milk over medium heat until small bubbles begin to form around the edges of the pan.
- Pour the hot milk over the oat mixture, stirring until the butter melts and the sugar dissolves. Let the mixture cool for about 10 minutes.
3. Add Eggs and Yeast
- Once the oat mixture has cooled, add the egg, egg yolk, vanilla extract, and the dissolved yeast mixture. Stir well to combine.
- Gradually add in 3 cups of all-purpose flour, mixing until a dough begins to form.
- Use a wooden spoon to beat the batter for 100 strokes. If you’re feeling playful, get your husband involved!
4. Knead the Dough
- After beating the dough, cover the bowl with plastic wrap and let it rest for 10 minutes.
- Slowly add more flour, ¼ cup at a time, until the dough forms a soft and sticky consistency. Turn the dough out onto a floured surface and gently knead until it is smooth but slightly sticky, about 8 minutes.
- Lightly oil a large bowl, place the dough inside, and turn it once to coat with oil. Cover the bowl with plastic wrap and then with a towel. Let the dough rise in a warm, draft-free place until it has doubled in size, about 1 ½ hours.
5. Make the Maple Topping
- While the dough is rising, prepare the maple topping. Butter two 13×9-inch glass baking dishes.
- In a medium saucepan, combine the maple syrup and 3 tablespoons of butter. Stir over medium heat until the butter melts.
- Remove from the heat and stir in 1 cup of brown sugar until fully combined. Pour half of the topping into each prepared baking dish, tilting the dishes to evenly coat the bottom.
- Sprinkle half of the pecans into each dish and set aside to cool.
6. Prepare the Filling
- In a food processor, combine the remaining 1/4 cup of pecans, 1/4 cup of brown sugar, raisins, and ground cinnamon. Pulse until the pecans are finely chopped. Set aside.
7. Shape the Buns
- When the dough has doubled in size, turn it out onto a floured surface (be careful not to punch it down). Roll the dough gently with your hands to flatten it slightly.
- Use your hands to stretch the dough into a 12×18-inch rectangle.
- Brush the dough evenly with the remaining 3 tablespoons of melted butter.
- Sprinkle the prepared filling evenly over the dough, leaving a ½-inch plain border on one long side.
8. Roll and Cut the Dough
- Starting from the long side opposite the plain border, roll the dough tightly into a log. Pinch the seam to seal.
- Using a large knife, score the log into 12 equal pieces.
- Cut along the scores to create individual buns.
9. Arrange the Buns
- Carefully arrange 6 buns, cut side up, in each prepared baking dish. Gently press down on each bun with your palms to flatten them slightly.
- If you’re preparing the buns ahead of time, you can refrigerate them overnight at this point. If you’re baking right away, let the buns rise in a warm, draft-free area until they are light and puffy, about 50 minutes (or about 1 hour and 15 minutes if refrigerated).
10. Bake the Buns
- Position a rack in the center of your oven and preheat to 375°F (190°C).
- Bake the buns uncovered for about 25 minutes, until the tops are golden brown and the maple topping bubbles thickly. Be sure to rotate the dishes halfway through the baking time for even cooking.
11. Turn Out the Buns
- Once baked, remove the dishes from the oven. Immediately place a large baking sheet over one of the dishes. Using oven mitts, grasp the dish and baking sheet together and flip them over to release the buns and topping onto the baking sheet.
- Repeat with the second dish and another baking sheet. Let the buns cool for about 5 minutes before serving.
12. Serve
- Serve the buns hot for the best flavor. These sticky buns can also be frozen for later enjoyment. They’re best eaten within two weeks. To reheat frozen buns, bake them at 375°F (190°C) for about 15 minutes, covered, until heated through.
Enjoy these scrumptious Maple Pecan Sticky Buns as a perfect treat for breakfast, brunch, or any special occasion. With their sweet and sticky maple glaze, toasted pecans, and soft dough, these buns are sure to become a favorite in your home. Whether served fresh or warmed from the freezer, they’re guaranteed to bring comfort and smiles to every bite.
