Maple Pecan Sticky Buns

Ingredients

• 4 cups Bread Flour (sifted)
• 1 cup Warm Milk (about 110°F, helps activate yeast)
• 2 tsp Active Dry Yeast (proofed in warm milk with a pinch of sugar)
• ¼ cup Granulated Sugar (divided: 2 tbsp for dough, 2 tbsp for filling)
• ½ cup Unsalted Butter (softened, plus extra 2 tbsp for filling)
• 1 Large Egg (room temperature)
• 1 tsp Salt (fine sea salt)
• ½ cup Maple Syrup (pure grade A)
• ¾ cup Brown Sugar (packed)
• 1 cup Pecan Halves (roughly chopped)
• 1 tsp Vanilla Extract
• ½ tsp Ground Cinnamon

Instructions

1. Proof the Yeast

   In the large mixing bowl combine warm milk, 2 tbsp granulated sugar, and active dry yeast. Stir gently and let sit 5‑10 minutes until foamy.

   Time: PT10M

2. Mix the Dough

   Add bread flour, softened butter, remaining 2 tbsp sugar, egg, and salt to the yeast mixture. Mix on low speed 2 minutes, then on medium speed 5 minutes until a smooth, elastic dough forms.

   Time: PT7M

3. First Rise

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled, about 60 minutes.

   Time: PT1H

   Temperature: 75°F

4. Prepare the Sticky Filling

   While the dough rises, melt 2 tbsp butter in a small saucepan over medium heat. Add brown sugar, maple syrup, vanilla, cinnamon, and a pinch of salt. Stir until the sugar dissolves, then add pecan halves and coat them. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium

5. Shape the Buns

   Turn the risen dough onto a lightly floured surface. Punch down gently, then roll into a 12‑inch rectangle about ½‑inch thick. Spread the remaining 2 tbsp softened butter over the surface, then sprinkle the maple‑pecan mixture evenly.

   Time: PT15M

6. Cut and Arrange

   Using a sharp knife or dental floss, cut the rolled dough into 8 equal pieces. Place each piece seam‑side down in the prepared 9‑x‑13‑inch baking dish. Drizzle any remaining sticky mixture over the tops.

   Time: PT5M

7. Second Rise

   Cover the pan loosely with foil and let the buns rise for another 30 minutes until puffy.

   Time: PT30M

   Temperature: 75°F

8. Bake

   Preheat the oven to 350°F. Bake the buns for 20‑25 minutes, until golden brown and the caramel is bubbling.

   Time: PT25M

   Temperature: 350°F

9. Cool and Serve

   Allow the sticky buns to cool in the pan for 10 minutes before serving. Serve warm, optionally with extra maple syrup.

   Time: PT10M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (use 1 cup + 2 tbsp per cup)
• Instead of Warm Milk: Plant‑based milk (almond, oat)
• Instead of Active Dry Yeast: Instant yeast (use 1½ tsp)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter: Margarine
• Instead of Large Egg: Egg substitute (¼ cup flaxseed meal + ¾ cup water)
• Instead of Salt: Kosher salt (reduce to ¾ tsp)
• Instead of Maple Syrup: Honey (use ½ cup)
• Instead of Brown Sugar: Dark brown sugar
• Instead of Pecan Halves: Walnuts
• Instead of Vanilla Extract: Maple extract
• Instead of Ground Cinnamon: Nutmeg (¼ tsp)

Equipment Needed

• Large Mixing Bowl
• Stand Mixer with Dough Hook
• 9‑x‑13‑inch Baking Dish
• Parchment Paper (optional)
• Small Saucepan
• Spatula
• Pastry Brush (optional)
• Oven

Critical Steps — Do Not Skip

• Proofing the yeast to ensure it is active.
• Preparing the caramel filling without burning.
• Second rise for a fluffy interior.

Chef Tips from the Video

• Use pure Grade A maple syrup for the best flavor; artificial syrups can taste overly sweet.
• Chill the dough for 15 minutes after the first rise to make rolling easier.
• For extra shine, brush the tops with a little melted butter right after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently before serving.

Freezer: Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and bake 5‑10 minutes.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Prepare the dough and filling the night before, refrigerate the dough overnight, and bake fresh in the morning.
• The caramel can be made up to 2 days ahead; keep it refrigerated and reheat gently before using.

Frequently Asked Questions