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Maple Sticky Buns with Pecans

Maple Sticky Buns with Pecans
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Maple Sticky Buns with Pecans are a delightfully sweet and gooey breakfast treat featuring tender dough wrapped around a rich cinnamon filling, topped with a luscious maple glaze and crunchy toasted pecans. Perfect for sharing, these buns bring homemade comfort and balanced flavors to your morning.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup warm milk (about 110°F / 43°C)
  • ½ cup unsalted butter, melted
  • 1 teaspoon salt

Filling Ingredients

  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 tablespoons ground cinnamon

Maple Pecan Glaze

  • ½ cup pure maple syrup
  • ¼ cup unsalted butter
  • 1 cup pecans, chopped and toasted

Instructions

  1. Prepare the Dough: Activate the yeast by stirring it into warm milk with a pinch of sugar. When frothy, combine with flour, sugar, eggs, melted butter, and salt. Knead until smooth and elastic. Let rise in a warm spot, covered, until doubled in size (1 to 2 hours).
  2. Make the Filling: Mix brown sugar, melted butter, and ground cinnamon together until well combined to form a gooey, cinnamon-sweet filling.
  3. Shape the Buns: Roll the dough into a large rectangle. Spread the cinnamon sugar filling evenly over the dough. Carefully roll into a log and cut into even slices 1 to 1½ inches thick.
  4. Prepare Maple Pecan Glaze: Gently heat maple syrup and butter together in a saucepan. Stir in chopped toasted pecans and pour the mixture into the bottom of the baking pan to form a sticky glaze base.
  5. Assemble and Bake: Place bun slices cut side down onto the glaze in the pan. Allow buns to rise a second time briefly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden and cooked through.
  6. Cool and Invert: Let buns cool for 10 minutes, then carefully flip the pan onto a heatproof serving dish so the maple pecan glaze coats the tops of the buns.

Notes

  • Use fresh active dry yeast for the best rise and texture.
  • Toast pecans lightly to enhance their flavor and oils.
  • Keep cinnamon sugar filling even to prevent leaking during baking.
  • Use room temperature milk and eggs for smoother dough.
  • Cover dough during rising to prevent drying out.
  • Generously butter or line the pan with parchment to prevent sticking if not inverting.

Nutrition

Keywords: maple sticky buns, pecans, cinnamon rolls, breakfast pastry, maple syrup dessert

Find it online: https://marygourmet.com/maple-sticky-buns-with-pecans/