Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall maple pecan sticky buns - featured image

Fall Maple Pecan Sticky Buns

  • Author: Elena
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

Easy, budget-friendly homemade sticky buns with a rich brown butter maple glaze and toasted pecans. Perfect for weekend breakfasts or brunches.

Ingredients

Scale
  • 1 packet (2.25 tsp) active dry yeast
  • 1 cup warm milk (about 110°F)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 to 3.5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • ¼ cup unsalted butter, softened (for filling)
  • 1 cup pecans, chopped
  • ½ cup unsalted butter (for glaze)
  • 2 cups confectioners’ sugar
  • 3 tablespoons real maple syrup
  • 2–3 tablespoons heavy cream
  • ¼ tsp salt (for glaze)

Instructions

  1. In a large bowl or stand mixer, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, egg, and salt to the yeast mixture. Beat on medium speed for 2 minutes.
  3. Add flour one cup at a time. Switch to a dough hook or knead by hand for 5-7 minutes until the dough is soft, smooth, and slightly sticky.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
  5. While dough rises, mix brown sugar and cinnamon. Melt ¼ cup butter for the filling and chop pecans.
  6. Punch down risen dough and roll out on a floured surface into a 12×16 inch rectangle.
  7. Spread softened butter over the dough, leaving a ½ inch border. Sprinkle with brown sugar-cinnamon mixture and chopped pecans.
  8. Roll dough tightly into a log and pinch the seam to seal.
  9. Brush a 9×13 inch baking pan with butter. Cut the log into 12 equal slices and place them in the pan, cut side up.
  10. Cover loosely and let buns rise again for 30 minutes.
  11. Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes until golden brown.
  12. While buns bake, melt ½ cup butter in a saucepan over medium heat until it foams, crackles, and turns brown with a nutty aroma. Remove from heat.
  13. Whisk confectioners’ sugar, maple syrup, heavy cream, and ¼ tsp salt into the brown butter until smooth.
  14. Let buns cool in the pan for 5-10 minutes.
  15. Place a serving platter over the pan and quickly flip to invert the buns.
  16. Drizzle warm brown butter glaze over the buns and serve immediately.

Notes

Ensure yeast is not expired and milk is warm (not hot) to activate it. Do not skip the second rise for fluffy buns. Brown butter carefully as it burns quickly. Use dental floss to cut buns cleanly if preferred. Best served warm; leftovers can be reheated in the microwave.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bun
  • Calories: 450
  • Sugar: 40
  • Sodium: 350
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 65
  • Fiber: 2
  • Protein: 6

Keywords: sticky buns, maple pecan buns, breakfast recipe, weekend brunch, homemade bread, fall recipes, budget baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plateku.com/fall-maple-pecan-sticky-buns-easy-family-budget-recipe/