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Irresistible Maple Pecan Sticky Buns Recipe with Brown Butter Caramel Sauce

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Soft, fluffy sticky buns with a perfect balance of maple sweetness, toasted pecans, and a rich brown butter caramel sauce. Ideal for brunch or special occasions, these buns impress with their nutty depth and gooey texture.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 4 tablespoons unsalted butter (57g), melted and slightly cooled
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 cup light brown sugar (220g), packed
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter (57g), softened
  • 1 cup chopped pecans (100g), toasted
  • 6 tablespoons unsalted butter (85g), browned
  • ½ cup pure maple syrup (120ml)
  • ½ cup light brown sugar (110g)
  • ½ cup heavy cream (120ml), warmed
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup extra chopped pecans (50g) for topping (optional)

Instructions

  1. Activate the yeast by stirring warm milk (110°F/43°C) with granulated sugar and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. Make the dough by combining flour and salt in a large bowl or stand mixer. Add melted butter, egg, and yeast mixture. Mix and knead for 8-10 minutes (or 12 minutes by hand) until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  4. Toast pecans in a dry skillet over medium heat for 4-5 minutes until fragrant. Mix brown sugar and cinnamon for the filling. Set softened butter aside.
  5. Brown the butter in a saucepan over medium heat until golden and nutty. Stir in maple syrup and brown sugar, simmer for 2-3 minutes. Remove from heat and whisk in warm cream, vanilla, and salt. Set aside to cool slightly.
  6. Punch down the risen dough and roll out on a floured surface into a 15×10-inch rectangle. Spread softened butter evenly, then sprinkle cinnamon sugar mixture and toasted pecans on top.
  7. Roll dough tightly from the long edge into a log. Pinch seam to seal and cut into 12 equal slices about 1 ½ inches thick.
  8. Pour half of the caramel sauce into a greased 9×13-inch baking pan. Arrange rolls cut-side up close together. Cover loosely and let rise for 30-45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Bake rolls for 30-35 minutes until golden brown and bubbly. Tent with foil if browning too fast after 20 minutes.
  10. Remove from oven and let cool 5 minutes. Invert pan onto serving tray so caramel coats buns. Sprinkle extra pecans on top if desired. Serve warm or at room temperature.

Notes

Watch the butter carefully when browning to avoid burning. Milk temperature should be about 110°F to activate yeast properly. If dough is sticky while rolling, dust lightly with flour but avoid over-flouring. Caramel sauce thickens as it cools; warm gently before serving if needed. Dough can be prepared ahead and refrigerated overnight. Rolls can be frozen after second rise and baked from frozen with extra baking time.

Nutrition

Keywords: sticky buns, maple pecan sticky buns, brown butter caramel sauce, brunch recipe, sweet rolls, homemade sticky buns, pecan sticky buns

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