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Perfect Maple Pecan Sticky Buns with Brown Butter Glaze

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Rich, gooey maple pecan sticky buns crowned with a nutty brown butter glaze, perfect for cozy weekend mornings or brunch gatherings.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240ml) whole milk, warmed (about 110°F/43°C)
  • ¼ cup (57g) unsalted butter, melted
  • ⅓ cup (67g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • ½ cup (100g) brown sugar (light or dark)
  • 2 teaspoons cinnamon
  • ¼ cup (57g) unsalted butter, softened
  • 1 cup (120g) toasted pecans, roughly chopped
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (120ml) pure maple syrup (Grade A recommended)
  • ⅓ cup (67g) brown sugar
  • ¾ cup (90g) toasted pecans, chopped
  • ½ cup (113g) unsalted butter, browned
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk (110°F/43°C) with active dry yeast and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, remaining sugar, eggs, and salt to yeast mixture. Slowly mix in flour about 1 cup at a time until sticky dough forms. Knead 8-10 minutes until smooth and elastic.
  3. First rise: Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  4. Prepare sticky topping: Melt butter in small saucepan over medium heat. Add maple syrup and brown sugar, stir until combined and bubbling. Remove from heat, stir in chopped toasted pecans. Pour evenly into greased baking pan.
  5. Roll out dough: Punch down dough and roll into 16×12-inch rectangle on floured surface. Spread softened butter evenly over dough. Mix brown sugar and cinnamon, sprinkle over butter. Scatter chopped toasted pecans on top.
  6. Shape buns: Roll dough tightly from long edge into log. Cut into 12 equal pieces (~1 ½ inches thick). Place cut-side down in prepared pan over sticky topping, leaving space between each.
  7. Second rise: Cover pan loosely with plastic wrap and let buns rise 30-45 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake buns 30-35 minutes until golden brown and bubbly. Tent with foil if tops brown too quickly.
  9. Cool and glaze: Cool buns in pan 10 minutes, then invert onto serving plate so sticky topping is on top. Prepare brown butter glaze by melting butter until golden and nutty, whisk in powdered sugar, maple syrup, vanilla, and salt until smooth. Drizzle over warm buns.

Notes

Toast pecans fresh to enhance flavor. Watch butter closely when browning for glaze to avoid burning. If dough is too sticky when rolling, dust lightly with flour but avoid over-flouring to prevent dryness. Cover buns loosely with foil if tops brown too fast during baking. Dough can be made the night before after first rise and refrigerated. Freeze shaped buns before second rise for later baking.

Nutrition

Keywords: maple pecan sticky buns, brown butter glaze, sticky buns recipe, breakfast buns, pecan sticky buns, maple syrup dessert

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