Ahhhhh you guys!!! I am so so SO excited to share this recipe with you all! Maple Pecan Sticky Buns are soft and fluffy buns with a cinnamon and maple filling topped with a sticky candied maple pecans and more maple syrup! Honestly, this may just have topped my favourites list!
I based these buns off my cinnamon rolls recipe. My cinnamon buns are unbelievably easy to make and turn out amazing every single time! (I should know, I’ve made them a dozen times!)
After discovering the deliciousness that is candied maple pecans in my candid maple pecan chocolate chip cookies, I just knew I wanted an excuse – any excuse! – to make candied maple pecans again.
What better way than combining cinnamon buns with candied maple pecans? The only difference with the candied maple pecans in the cookies and the ones for these buns are the fact that we use more of everything but especially the maple syrup as we want these sticky and we want more ‘sauce’.
To make the buns, I followed my cinnamon bun recipe exactly. Only when we come to the filling do we change it up.
For the filling we cut down the amount of melted butter and we still use a mixture of cinnamon and brown sugar, but we cut down the brown sugar a touch and pour over more maple syrup. We want these to taste like maple! I also added a thin line of the candied maple pecans at the beginning edge of the dough so when we roll the dough you get a pecan in each bun middle.
If you want to take the sticky buns one step further, you could even top these with the cinnamon roll icing. That way you have maple pecans and a sweet, cheesecake type topping!
These Maple Pecan Sticky Buns are the perfect dessert, breakfast or brunch. They can be made the night before, just cover the baking dish with the buns in with clingfilm and bake the next day for a special breakfast. For me, these are going to be the perfect Christmas breakfast!
Maple Pecan Sticky Buns are soft and fluffy buns with a cinnamon and maple filling topped with candied maple pecans and more maple syrup.
- 1 Cup Luke Warm Milk (250mL)
- 40 g Butter, Melted (2 Tbsp.)
- 2 Tbsp Sugar
- 1 Large Egg
- 1 Tbsp Dry Active Yeast
- 3 Cups All-purpose Flour (360g)
- 1 tsp Salt
- 1 and 1/4 Cups Pecans, Lightly Chopped
- 1/4 Cup Coconut Oil
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 2/3 Cup Maple Syrup
- 50 g Butter, Melted (1/4 Cup)
- 2 Tbsp Cinnamon
- 1/2 Cup Brown Sugar
- 1/4 Cup Maple Syrup
In a bowl combine the luke-warm milk, melted butter, sugar, egg and yeast.
Add the flour and salt and using a dough hook on a stand mixer, mix on low speed to incorporate the flour into the dough. Turn onto medium speed and mix until the dough begins to pull away from the sides of the bowl.
The mixture will be soft and slightly sticky but not stick to your hands.
Transfer the dough to a lightly greased mixing bowl and cover with a towel and let rise in a warm, dry place until it doubles or nearly doubles in size. (Around about an hour).
While the dough is rising mix together the cinnamon and brown sugar together and set aside.
Chop the pecans roughly. Some small, some larger and some you can leave whole.
Place a fry pan on a medium to high heat and place the coconut oil, salt, maple syrup, vanilla extract and pecans into the fry pan and fry for five minutes. Stir constantly so the pecans don't burn.
Pour onto non stick paper and spread out to allow them to cool completely.
Once the dough has risen, punch down the dough and turn out onto a floured bench.
Roll the dough into a large rectangle. I roll into a large, thin rectangle. You could roll it smaller and thicker less rolls in each bun.
Brush the dough with the 50g of melted butter and sprinkle the brown sugar mixture on top of the melted butter. Pour over the 1/4 cup of maple syrup.
Here you can place a thin line of a few of the candied maple pecans at the beginning of your rectangle of dough so you get a candied pecan in the middle of each bun. (Or skip this step).
Roll up tightly lengthwise so you have one long roll.
Use a sharp knife to cut the dough into around 12 pieces
Place the buns onto a lightly greased 9x13 pan and cover to let them rise for 30 to 45 minutes. (Mine didn't rise too much so don't be alarmed if they don't double in size).
Preheat oven to 160°C or 325°F and top the buns with the remaining candied pecans and bake the rolls for around 12-15 minutes.
The buns should be just lightly golden on top.
Drizzle the buns with extra maple syrup if you want more 'sauce'. Serve fresh from the oven or allow them to cool and eat cold.
You can make these the night before and cook them in the morning. Just make sure you cover the baking pan with the buns in with cling film.
You could top the buns with the cinnamon bun icing if you wish.