Pin It Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
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:
- Warm and enjoy.
Pin It Notes
For extra flavor, add a dash of nutmeg to the filling. Substitute walnuts for pecans if preferred. Leftovers can be reheated gently in the microwave or oven. Pairs well with a hot cup of coffee or chai.
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
Nutritional Information
Calories 410, Total Fat 20 g, Carbohydrates 53 g, Protein 6 g per serving
Pin It 
Enjoy these sticky buns fresh and share with loved ones for a perfect weekend treat.
Recipe FAQs
- → How do I make the dough soft and tender?
Use lukewarm milk and melted butter, knead the dough until smooth and elastic, then allow sufficient rising time for a soft texture.
- → Can I substitute pecans with another nut?
Yes, walnuts can be used as a substitute for pecans in both the filling and the glaze.
- → What’s the purpose of the maple glaze?
The glaze adds a sweet, sticky topping enriched with butter, brown sugar, maple syrup, and pecans for flavor and texture contrast.
- → How long should the buns rise before baking?
After shaping, let the buns rise about 30 minutes until puffy to ensure a light, airy crumb.
- → Can these be reheated if leftover?
Yes, leftovers reheat gently in a microwave or oven to restore warmth and softness.