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Irresistible Maple Pecan Sticky Buns That Melt in Your Mouth

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Learn how to make delicious Maple Pecan Sticky Buns. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk, warm (about 110°F)
  • 1/4 cup unsalted butter, melted, plus extra for greasing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup (grade A dark amber recommended)
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups pecans, toasted and roughly chopped
  • Optional: 1 teaspoon ground cinnamon for the filling

Substitution tips: If you don’t have whole milk on hand, 2% works fine, or use a non-dairy milk like almond or oat, just make sure it’s warm to activate the yeast properly. For the pecans, walnuts can be a lovely substitute, bringing their own rustic touch to the mix.

Instructions

  1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for 5-10 minutes until foamy. This step reminds me of Mama Lu’s patience — good things take time, and yeast is no exception.
  2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center, then add the melted butter, egg, vanilla extract, and the yeast mixture.
  3. Stir together until a sticky dough forms. Transfer to a floured surface and knead gently for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
  4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. This slow rise is where the magic happens — I like to let it rise near a sunny window, just like Mama Lu’s kitchen always seemed to catch the morning light.
  5. While the dough rises, prepare the sticky topping: melt the softened butter in a saucepan over low heat. Stir in the brown sugar and maple syrup until smooth and bubbling. Pour this mixture evenly into a greased 9×13 inch baking pan.
  6. Sprinkle the toasted pecans evenly over the syrup mixture. The toasty aroma will fill your kitchen — a scent that brings me right back to those Blue Ridge afternoons.
  7. Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle roughly 16×12 inches.
  8. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and, if using, cinnamon. Roll the dough tightly from the long edge into a log.
  9. Cut the log into 12 equal slices and place them cut-side down into the prepared pan, nestling them close together.
  10. Cover and let rise again for 30-45 minutes until puffy.
  11. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown and bubbly.
  12. Allow the buns to cool in the pan for 10 minutes, then carefully invert onto a serving platter. The sticky maple-pecan glaze will coat the buns beautifully, just like Mama Lu’s syrupy drizzles on Sunday mornings.

Find it online: https://claracooking.com/maple-pecan-sticky-buns/