Maple Pecan Sticky Buns Irresistible and Easy Recipe

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- 2 cups all-purpose flour - 1/2 cup whole milk, warmed - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1 large egg - 1 teaspoon vanilla extract - 1 cup pecans, chopped - 1/2 cup brown sugar, packed - 1/4 cup maple syrup To make the best Maple Pecan Sticky Buns, you need a few key items. All-purpose flour is the base of the dough. It gives the buns their soft texture. Whole milk and yeast work together to make the dough rise. Warm milk activates the yeast, making it bubbly and alive. Granulated sugar and brown sugar add sweetness and help with the sticky topping. - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg You can add ground spices like cinnamon and nutmeg for extra flavor. These spices make the buns taste warm and cozy. Toppings like maple syrup and whole pecans finish the buns perfectly. Drizzling extra maple syrup on top makes them even more delicious. Whole pecans add a nice crunch and look great too. These ingredients are simple, yet they create a treat that feels special. Maple Pecan Sticky Buns are easy to make and great for sharing. 1. Start by combining warm milk and yeast in a small bowl. Let it sit for 5-10 minutes until it looks frothy. This means the yeast is ready to work. 2. In a larger mixing bowl, whisk together the flour, granulated sugar, and salt. These dry ingredients form the base of your dough. 3. Next, add the melted butter, egg, vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix everything until a dough starts to form. It's okay if it is a bit sticky. 4. Now, knead the dough on a floured surface for about 5-7 minutes. You want it smooth and elastic. Then, place it in a lightly greased bowl. Cover it with a clean towel and let it rise in a warm spot for about 1 hour. It should double in size. 1. While the dough rises, prepare the sticky topping. In a saucepan over low heat, combine the brown sugar, maple syrup, and chopped pecans. 2. Stir occasionally until the sugar melts and everything blends well. This mixture will create that sweet, gooey topping. Once done, remove it from the heat and set it aside. 1. Once the dough has risen, punch it down gently. Roll it out into a rectangle, about 12x18 inches, on a floured surface. 2. Brush the surface of the dough with melted butter. Then sprinkle the brown sugar, cinnamon, and nutmeg evenly across it. This adds a warm, spicy flavor. 3. Carefully roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces. 4. Pour the sticky pecan mixture into a greased 9x13 inch baking dish. Place the dough pieces on top, cut side up, so they soak up all that goodness. 5. Cover the dish and let the buns rise for another 30 minutes. This helps them become fluffy. 6. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they turn a lovely golden brown. 7. After baking, let the buns cool in the pan for about 5 minutes. Then, invert them onto a serving platter. Enjoy the sweet aroma and the delicious sticky topping! - Ensuring the right yeast activation: Start by mixing warm milk and yeast. Let it sit for 5-10 minutes until it looks frothy. This shows that the yeast is alive and ready to work. If it doesn't froth, the yeast may be old, so try again with fresh yeast. - Optimal kneading techniques: Knead the dough for 5-7 minutes on a floured surface. Push the dough away, fold it back, and repeat. Kneading helps develop gluten, making the buns light and fluffy. If the dough sticks to your hands, add a bit more flour. - Achieving the perfect golden-brown finish: Bake the buns at 350°F (175°C) for 25-30 minutes. Keep an eye on them. They should be golden brown on top. If they darken too fast, cover them with foil. - Cooling and inverting tips: Let the buns cool in the pan for 5 minutes. This helps the sticky topping set. Then, carefully invert the pan onto a serving platter. If any topping sticks to the pan, scrape it out and drizzle it over the buns. {{image_2}} You can change the flavor of your sticky buns by using different nuts. Try walnuts or almonds for a nutty twist. They add a different crunch and taste. You can also add dried fruits like cranberries or cherries. These fruits bring a sweet and tart flavor. Mixing in fruits can make your sticky buns even more special. If you need a gluten-free version, swap the all-purpose flour. Use a gluten-free baking blend instead. Make sure it has a good mix of starches and flours. This will help your buns rise and taste great. You might want to add a bit of xanthan gum. This helps mimic the texture of gluten. To make a vegan version of these sticky buns, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or oat milk instead of whole milk. For the butter, switch to a vegan butter or coconut oil. These changes keep the texture nice and the flavor rich. To keep your Maple Pecan Sticky Buns fresh, follow these tips: - Room Temperature: Store them in an airtight container for up to 2 days. This keeps them soft. - Refrigeration: If you need to store them longer, place them in the fridge. They will last about a week in an airtight container. - Freezing: For longer storage, you can freeze the buns. Wrap them tightly in plastic wrap and then in foil. They can last up to 3 months in the freezer. To enjoy your sticky buns again, reheat them correctly: - Microwave: Place a bun on a microwave-safe plate. Heat for about 15-20 seconds. This warms it up quickly. - Oven: Preheat your oven to 350°F (175°C). Wrap the buns in foil and heat for 10-15 minutes. This method keeps them soft and fresh. - Toaster Oven: Heat at 350°F (175°C) for about 5-10 minutes. It gives a nice texture and warmth. Each method helps maintain the buns' gooey texture and flavor. Enjoy them warm for the best experience! You can use instant yeast or a sourdough starter. Instant yeast does not need to be proofed. You can mix it directly with the dry ingredients. If you choose to use a sourdough starter, remember, it adds great flavor. Use about 1 cup of starter and reduce the flour and liquid slightly in your recipe. This makes for a tasty twist in your sticky buns. To make your sticky topping even stickier, add more maple syrup or brown sugar. You could also use a little corn syrup. Heat the topping longer before pouring it into the dish. This helps to melt the sugar fully. Also, make sure to pour it warm, so it sticks better to the buns. Adding a pinch of salt can enhance the flavor, too. Yes, you can prepare the dough in advance. After kneading, cover it tightly and place it in the fridge. It can sit overnight and rise slowly. This method improves the flavor and makes for a nice texture. The next day, take it out, let it warm up for about 30 minutes, and then shape it. Maple Pecan Sticky Buns last about 2-3 days at room temperature in an airtight container. If you want them to last longer, you can freeze them. Just wrap each bun in plastic wrap, then place them in a freezer bag. They can stay good for up to 3 months. When ready to eat, thaw and reheat them in the oven for a warm treat. In this post, we explored how to make delicious Maple Pecan Sticky Buns. We covered essential and optional ingredients, step-by-step instructions, and helpful tips. You can play with flavors by trying different nuts or fruits. If needed, you can also make gluten-free or vegan versions. Lastly, I shared storage tips to keep your buns fresh. Enjoy baking these sticky treats, and happy eating! You now have all the tools to impress family and friends.

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a warm, gooey treat? My Maple Pecan Sticky Buns recipe combines sweet maple syrup and crunchy pecans for a delightful dessert you can’t resist. Plus, it’s easier to make than you think! Whether you’re a seasoned baker or just starting out, I’ll walk you through each step. Get ready to impress your family and friends with these sticky, buttery delights!

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Ingredients

Essential Ingredients for Maple Pecan Sticky Buns

– 2 cups all-purpose flour

– 1/2 cup whole milk, warmed

– 1/4 cup granulated sugar

– 1/4 cup unsalted butter, melted

– 1 packet (2 1/4 tsp) active dry yeast

– 1/2 teaspoon salt

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup pecans, chopped

– 1/2 cup brown sugar, packed

– 1/4 cup maple syrup

To make the best Maple Pecan Sticky Buns, you need a few key items. All-purpose flour is the base of the dough. It gives the buns their soft texture. Whole milk and yeast work together to make the dough rise. Warm milk activates the yeast, making it bubbly and alive. Granulated sugar and brown sugar add sweetness and help with the sticky topping.

Optional Ingredients

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

You can add ground spices like cinnamon and nutmeg for extra flavor. These spices make the buns taste warm and cozy. Toppings like maple syrup and whole pecans finish the buns perfectly. Drizzling extra maple syrup on top makes them even more delicious. Whole pecans add a nice crunch and look great too.

These ingredients are simple, yet they create a treat that feels special. Maple Pecan Sticky Buns are easy to make and great for sharing.

Step-by-Step Instructions

Preparing the Dough

1. Start by combining warm milk and yeast in a small bowl. Let it sit for 5-10 minutes until it looks frothy. This means the yeast is ready to work.

2. In a larger mixing bowl, whisk together the flour, granulated sugar, and salt. These dry ingredients form the base of your dough.

3. Next, add the melted butter, egg, vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix everything until a dough starts to form. It’s okay if it is a bit sticky.

4. Now, knead the dough on a floured surface for about 5-7 minutes. You want it smooth and elastic. Then, place it in a lightly greased bowl. Cover it with a clean towel and let it rise in a warm spot for about 1 hour. It should double in size.

Making the Sticky Topping

1. While the dough rises, prepare the sticky topping. In a saucepan over low heat, combine the brown sugar, maple syrup, and chopped pecans.

2. Stir occasionally until the sugar melts and everything blends well. This mixture will create that sweet, gooey topping. Once done, remove it from the heat and set it aside.

Assembling and Baking

1. Once the dough has risen, punch it down gently. Roll it out into a rectangle, about 12×18 inches, on a floured surface.

2. Brush the surface of the dough with melted butter. Then sprinkle the brown sugar, cinnamon, and nutmeg evenly across it. This adds a warm, spicy flavor.

3. Carefully roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces.

4. Pour the sticky pecan mixture into a greased 9×13 inch baking dish. Place the dough pieces on top, cut side up, so they soak up all that goodness.

5. Cover the dish and let the buns rise for another 30 minutes. This helps them become fluffy.

6. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they turn a lovely golden brown.

7. After baking, let the buns cool in the pan for about 5 minutes. Then, invert them onto a serving platter. Enjoy the sweet aroma and the delicious sticky topping!

Tips & Tricks

Tips for Perfecting the Dough

– Ensuring the right yeast activation: Start by mixing warm milk and yeast. Let it sit for 5-10 minutes until it looks frothy. This shows that the yeast is alive and ready to work. If it doesn’t froth, the yeast may be old, so try again with fresh yeast.

– Optimal kneading techniques: Knead the dough for 5-7 minutes on a floured surface. Push the dough away, fold it back, and repeat. Kneading helps develop gluten, making the buns light and fluffy. If the dough sticks to your hands, add a bit more flour.

Baking Tips

– Achieving the perfect golden-brown finish: Bake the buns at 350°F (175°C) for 25-30 minutes. Keep an eye on them. They should be golden brown on top. If they darken too fast, cover them with foil.

– Cooling and inverting tips: Let the buns cool in the pan for 5 minutes. This helps the sticky topping set. Then, carefully invert the pan onto a serving platter. If any topping sticks to the pan, scrape it out and drizzle it over the buns.

Variations

Flavor Variations

You can change the flavor of your sticky buns by using different nuts. Try walnuts or almonds for a nutty twist. They add a different crunch and taste. You can also add dried fruits like cranberries or cherries. These fruits bring a sweet and tart flavor. Mixing in fruits can make your sticky buns even more special.

Gluten-Free Option

If you need a gluten-free version, swap the all-purpose flour. Use a gluten-free baking blend instead. Make sure it has a good mix of starches and flours. This will help your buns rise and taste great. You might want to add a bit of xanthan gum. This helps mimic the texture of gluten.

Vegan Version

To make a vegan version of these sticky buns, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or oat milk instead of whole milk. For the butter, switch to a vegan butter or coconut oil. These changes keep the texture nice and the flavor rich.

Storage Info

How to Store

To keep your Maple Pecan Sticky Buns fresh, follow these tips:

– Room Temperature: Store them in an airtight container for up to 2 days. This keeps them soft.

– Refrigeration: If you need to store them longer, place them in the fridge. They will last about a week in an airtight container.

– Freezing: For longer storage, you can freeze the buns. Wrap them tightly in plastic wrap and then in foil. They can last up to 3 months in the freezer.

Reheating Methods

To enjoy your sticky buns again, reheat them correctly:

– Microwave: Place a bun on a microwave-safe plate. Heat for about 15-20 seconds. This warms it up quickly.

– Oven: Preheat your oven to 350°F (175°C). Wrap the buns in foil and heat for 10-15 minutes. This method keeps them soft and fresh.

– Toaster Oven: Heat at 350°F (175°C) for about 5-10 minutes. It gives a nice texture and warmth.

Each method helps maintain the buns’ gooey texture and flavor. Enjoy them warm for the best experience!

FAQs

What can I substitute for active dry yeast?

You can use instant yeast or a sourdough starter. Instant yeast does not need to be proofed. You can mix it directly with the dry ingredients. If you choose to use a sourdough starter, remember, it adds great flavor. Use about 1 cup of starter and reduce the flour and liquid slightly in your recipe. This makes for a tasty twist in your sticky buns.

How can I make my sticky buns stickier?

To make your sticky topping even stickier, add more maple syrup or brown sugar. You could also use a little corn syrup. Heat the topping longer before pouring it into the dish. This helps to melt the sugar fully. Also, make sure to pour it warm, so it sticks better to the buns. Adding a pinch of salt can enhance the flavor, too.

Can I prepare dough in advance?

Yes, you can prepare the dough in advance. After kneading, cover it tightly and place it in the fridge. It can sit overnight and rise slowly. This method improves the flavor and makes for a nice texture. The next day, take it out, let it warm up for about 30 minutes, and then shape it.

How long do Maple Pecan Sticky Buns last?

Maple Pecan Sticky Buns last about 2-3 days at room temperature in an airtight container. If you want them to last longer, you can freeze them. Just wrap each bun in plastic wrap, then place them in a freezer bag. They can stay good for up to 3 months. When ready to eat, thaw and reheat them in the oven for a warm treat.

In this post, we explored how to make delicious Maple Pecan Sticky Buns. We covered essential and optional ingredients, step-by-step instructions, and helpful tips. You can play with flavors by trying different nuts or fruits. If needed, you can also make gluten-free or vegan versions. Lastly, I shared storage tips to keep your buns fresh. Enjoy baking these sticky treats, and happy eating! You now have all the tools to impress family and friends.

- 2 cups all-purpose flour - 1/2 cup whole milk, warmed - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1 large egg - 1 teaspoon vanilla extract - 1 cup pecans, chopped - 1/2 cup brown sugar, packed - 1/4 cup maple syrup To make the best Maple Pecan Sticky Buns, you need a few key items. All-purpose flour is the base of the dough. It gives the buns their soft texture. Whole milk and yeast work together to make the dough rise. Warm milk activates the yeast, making it bubbly and alive. Granulated sugar and brown sugar add sweetness and help with the sticky topping. - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg You can add ground spices like cinnamon and nutmeg for extra flavor. These spices make the buns taste warm and cozy. Toppings like maple syrup and whole pecans finish the buns perfectly. Drizzling extra maple syrup on top makes them even more delicious. Whole pecans add a nice crunch and look great too. These ingredients are simple, yet they create a treat that feels special. Maple Pecan Sticky Buns are easy to make and great for sharing. 1. Start by combining warm milk and yeast in a small bowl. Let it sit for 5-10 minutes until it looks frothy. This means the yeast is ready to work. 2. In a larger mixing bowl, whisk together the flour, granulated sugar, and salt. These dry ingredients form the base of your dough. 3. Next, add the melted butter, egg, vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix everything until a dough starts to form. It's okay if it is a bit sticky. 4. Now, knead the dough on a floured surface for about 5-7 minutes. You want it smooth and elastic. Then, place it in a lightly greased bowl. Cover it with a clean towel and let it rise in a warm spot for about 1 hour. It should double in size. 1. While the dough rises, prepare the sticky topping. In a saucepan over low heat, combine the brown sugar, maple syrup, and chopped pecans. 2. Stir occasionally until the sugar melts and everything blends well. This mixture will create that sweet, gooey topping. Once done, remove it from the heat and set it aside. 1. Once the dough has risen, punch it down gently. Roll it out into a rectangle, about 12x18 inches, on a floured surface. 2. Brush the surface of the dough with melted butter. Then sprinkle the brown sugar, cinnamon, and nutmeg evenly across it. This adds a warm, spicy flavor. 3. Carefully roll the dough tightly from the long side into a log. Slice the log into 12 equal pieces. 4. Pour the sticky pecan mixture into a greased 9x13 inch baking dish. Place the dough pieces on top, cut side up, so they soak up all that goodness. 5. Cover the dish and let the buns rise for another 30 minutes. This helps them become fluffy. 6. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they turn a lovely golden brown. 7. After baking, let the buns cool in the pan for about 5 minutes. Then, invert them onto a serving platter. Enjoy the sweet aroma and the delicious sticky topping! - Ensuring the right yeast activation: Start by mixing warm milk and yeast. Let it sit for 5-10 minutes until it looks frothy. This shows that the yeast is alive and ready to work. If it doesn't froth, the yeast may be old, so try again with fresh yeast. - Optimal kneading techniques: Knead the dough for 5-7 minutes on a floured surface. Push the dough away, fold it back, and repeat. Kneading helps develop gluten, making the buns light and fluffy. If the dough sticks to your hands, add a bit more flour. - Achieving the perfect golden-brown finish: Bake the buns at 350°F (175°C) for 25-30 minutes. Keep an eye on them. They should be golden brown on top. If they darken too fast, cover them with foil. - Cooling and inverting tips: Let the buns cool in the pan for 5 minutes. This helps the sticky topping set. Then, carefully invert the pan onto a serving platter. If any topping sticks to the pan, scrape it out and drizzle it over the buns. {{image_2}} You can change the flavor of your sticky buns by using different nuts. Try walnuts or almonds for a nutty twist. They add a different crunch and taste. You can also add dried fruits like cranberries or cherries. These fruits bring a sweet and tart flavor. Mixing in fruits can make your sticky buns even more special. If you need a gluten-free version, swap the all-purpose flour. Use a gluten-free baking blend instead. Make sure it has a good mix of starches and flours. This will help your buns rise and taste great. You might want to add a bit of xanthan gum. This helps mimic the texture of gluten. To make a vegan version of these sticky buns, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or oat milk instead of whole milk. For the butter, switch to a vegan butter or coconut oil. These changes keep the texture nice and the flavor rich. To keep your Maple Pecan Sticky Buns fresh, follow these tips: - Room Temperature: Store them in an airtight container for up to 2 days. This keeps them soft. - Refrigeration: If you need to store them longer, place them in the fridge. They will last about a week in an airtight container. - Freezing: For longer storage, you can freeze the buns. Wrap them tightly in plastic wrap and then in foil. They can last up to 3 months in the freezer. To enjoy your sticky buns again, reheat them correctly: - Microwave: Place a bun on a microwave-safe plate. Heat for about 15-20 seconds. This warms it up quickly. - Oven: Preheat your oven to 350°F (175°C). Wrap the buns in foil and heat for 10-15 minutes. This method keeps them soft and fresh. - Toaster Oven: Heat at 350°F (175°C) for about 5-10 minutes. It gives a nice texture and warmth. Each method helps maintain the buns' gooey texture and flavor. Enjoy them warm for the best experience! You can use instant yeast or a sourdough starter. Instant yeast does not need to be proofed. You can mix it directly with the dry ingredients. If you choose to use a sourdough starter, remember, it adds great flavor. Use about 1 cup of starter and reduce the flour and liquid slightly in your recipe. This makes for a tasty twist in your sticky buns. To make your sticky topping even stickier, add more maple syrup or brown sugar. You could also use a little corn syrup. Heat the topping longer before pouring it into the dish. This helps to melt the sugar fully. Also, make sure to pour it warm, so it sticks better to the buns. Adding a pinch of salt can enhance the flavor, too. Yes, you can prepare the dough in advance. After kneading, cover it tightly and place it in the fridge. It can sit overnight and rise slowly. This method improves the flavor and makes for a nice texture. The next day, take it out, let it warm up for about 30 minutes, and then shape it. Maple Pecan Sticky Buns last about 2-3 days at room temperature in an airtight container. If you want them to last longer, you can freeze them. Just wrap each bun in plastic wrap, then place them in a freezer bag. They can stay good for up to 3 months. When ready to eat, thaw and reheat them in the oven for a warm treat. In this post, we explored how to make delicious Maple Pecan Sticky Buns. We covered essential and optional ingredients, step-by-step instructions, and helpful tips. You can play with flavors by trying different nuts or fruits. If needed, you can also make gluten-free or vegan versions. Lastly, I shared storage tips to keep your buns fresh. Enjoy baking these sticky treats, and happy eating! You now have all the tools to impress family and friends.

Maple Pecan Sticky Buns

Indulge in the sweet delight of Maple Pecan Sticky Buns! This recipe is the perfect blend of warm dough, rich maple syrup, and crunchy pecans, making it an irresistible treat for breakfast or brunch. Follow our easy step-by-step instructions to create these sticky, gooey buns that everyone will love. Ready to get baking? Click through to explore the full recipe and make your kitchen smell amazing!
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Ingredients
  

2 cups all-purpose flour

1/2 cup whole milk, warmed

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 packet (2 1/4 tsp) active dry yeast

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla extract

1 cup pecans, chopped

1/2 cup brown sugar, packed

1/4 cup maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions
 

In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.

    In a mixing bowl, whisk together the flour, granulated sugar, and salt.

      Add the melted butter, egg, vanilla extract, and the frothy milk-yeast mixture into the dry ingredients. Mix until a dough forms.

        Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

          While the dough is rising, prepare the sticky topping. In a saucepan over low heat, combine the brown sugar, maple syrup, and chopped pecans. Stir occasionally until the sugar has melted and the mixture is well combined. Remove from heat and set aside.

            Once the dough has risen, punch it down and roll it out onto a floured surface into a rectangle (about 12x18 inches).

              Brush the surface of the dough with melted butter, then sprinkle with brown sugar, cinnamon, and nutmeg, spreading evenly.

                Roll the dough tightly from the long side into a log, then slice it into 12 equal pieces.

                  Pour the sticky pecan mixture into a greased 9x13 inch baking dish and arrange the dough pieces on top, cut side up.

                    Cover the dish and let the buns rise for another 30 minutes.

                      Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until golden brown.

                        Allow the buns to cool in the pan for about 5 minutes before inverting them onto a serving platter.

                          Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12

                            - Presentation Tips: Serve warm, drizzled with additional maple syrup and garnished with whole pecans for an aesthetically pleasing touch.

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