Save Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.
This recipe quickly became a weekend favorite in our family for its sweet, aromatic flavor and soft texture.
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:
- Serve warm and enjoy.
Save This recipe often brings our family together for leisurely weekend mornings filled with laughter and sticky fingers.
Tips for Storage
Store leftovers in an airtight container at room temperature for up to two days or freeze for longer storage.
Variations
Try substituting walnuts for pecans or add a dash of nutmeg to the filling for extra flavor.
Serving Suggestions
Pairs wonderfully with a hot cup of coffee or chai tea to start your day right.
Save 
Enjoy these sticky buns warm for the best flavor and texture every time.
Recipe FAQs
- → How do I achieve a tender dough texture?
Ensure the dough is kneaded well until smooth and elastic, and allow it to rise until doubled to develop a light, tender crumb.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative, offering a slightly different but complementary flavor and texture.
- → What’s the best way to keep the rolls sticky and moist?
Baking the rolls on top of the maple glaze ensures they soak up the syrup, keeping them moist and sticky.
- → How long should the rolls rise before baking?
Allow the dough to rise once until doubled, then after shaping, let the rolls rise again for about 30 minutes to become puffy.
- → Can these buns be reheated?
Yes, gently warming in the microwave or oven helps retain softness and restores their sticky glaze topping.