Description
These fall caramel pecan sticky buns with maple glaze are the ultimate comfort treat, featuring pillowy yeast-risen dough, a warm sticky caramel sauce, and a rich maple glaze. Perfect for weekend brunch or special occasions.
Ingredients
Scale
- 1 cup warm milk (240ml)
- 2 packets active dry yeast (14g)
- 1/4 cup granulated sugar (50g)
- 1/4 cup melted salted butter (57g)
- 2 large eggs, room temperature
- 4 to 4 1/2 cups all-purpose flour (500-560g)
- 1 teaspoon salt
- 1 cup packed brown sugar (200g)
- 1/2 cup softened butter (113g)
- 1 1/2 cups pecan halves (150g)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup powdered sugar (120g)
- 3–4 tablespoons maple syrup
- 1–2 tablespoons heavy cream
- Pinch of salt
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter and eggs to the yeast mixture. Gradually add flour and salt. Knead for 6-8 minutes until smooth and elastic (passing the windowpane test).
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare the pan: Melt butter and brown sugar in a saucepan until bubbling. Pour into a 9×13 inch baking dish and sprinkle with toasted pecans.
- Shape the buns: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter mixture over the dough, then sprinkle with cinnamon and nutmeg. Roll tightly into a log, cut into 12 rolls, and place cut-side down in the prepared pan.
- Second rise: Cover and let rise for 45-60 minutes until puffed. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
- Glaze and serve: Whisk powdered sugar, maple syrup, heavy cream, and salt for the glaze. Wait 5 minutes after baking, then flip the pan onto a serving platter to release the caramel. Drizzle with glaze and serve immediately.
Notes
Toast pecans lightly in a dry pan for 3-4 minutes to enhance flavor. Use dental floss to cut the dough for clean slices without squishing. For make-ahead, assemble and refrigerate overnight, then bake in the morning. Flip buns while warm to prevent caramel from hardening.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: sticky buns, caramel pecan buns, maple glaze, fall breakfast, brunch recipe, yeast dough, homemade pastries