Maple Pecan Sticky Buns


Sweet Yeast Dough Yeast Ingredients:

Sweet Yeast Dough Moist Ingredients:

Sweet Yeast Dough Dry Ingredients:

Oil For Bowl:

Butter For Spreading:

Maple Topping:

Pecans for Maple Topping:

Cinnamon Nut Filling:


  1. In a large work bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Add moist ingredients.
  3. Add salt, cinnamon, and 2 cups of the flour.
  4. Using a hand mixer, or a mixing paddle on a stand mixer, mix on medium speed for 2 minutes.
  5. Remove the mixer/paddle blades from the mixer and insert a dough hook.
  6. Add in enough of the remaining flour to make a soft dough. The dough will feel soft and buttery, but not sticky.
  7. Place dough in an oiled bowl, turning to coat all sides with the oil.
  8. Cover with a slightly damp towel.
  9. Let dough rise in a warm place, free from drafts, until doubled in bulk, about 1½ hours.
  10. While the dough is rising prepare the toasted pecans for the filling.
  11. Preheat oven to 350°.
  12. Spread the ½ cup finely chopped pecans for the filling out on a baking pan.
  13. Bake in the oven for 6 to 10 minutes until golden brown, stirring often.
  14. Turn off oven, remove pecans from oven and set aside to cool.
  15. After the dough has risen, punch down and knead for 30 seconds.
  16. Cover and let stand for 10 minutes.
  17. Butter an 18-inch length of waxed paper; set aside.
  18. Generously grease a 13x9-inch rectangular baking pan.
  19. Combine maple topping ingredients in a small saucepan.
  20. Cook maple topping ingredients over medium heat, stirring occasionally, until mixture begins to simmer.
  21. Pour maple topping into prepared 13x9-inch baking pan.
  22. Sprinkle evenly with 1 cup chopped pecans; set aside.
  23. On a lightly floured surface, roll out dough to a 24-inch by 12-inch rectangle.
  24. Spread 3 tablespoons of room temperature butter over the rectangle, leaving ½" unbuttered on one of the long sides.
  25. In a small bowl, combine the cinnamon nut filling ingredients: ⅔ cup brown sugar, 1 teaspoon ground cinnamon, and ½ cup toasted pecans.
  26. Sprinkle the filling mixture over the buttered surface of the rolled out dough.
  27. Beginning on buttered long side, roll up tightly, jelly-roll fashion.
  28. Pinch seams to seal.
  29. Cut roll into 24 equal slices.
  30. Arrange cut-side down in the prepared pan so that you have 6 rows of buns down the long side of the pan and 4 buns in each row.
  31. Cover with buttered wax paper.
  32. Let rise in warm place, free from drafts, until doubled in bulk; about 1 hour.
  33. Preheat oven to 350°.
  34. Bake 30 to 35 minutes or until golden brown.
  35. Let stand in pan for 1 minute.
  36. Invert baked rolls onto a platter or wire rack set over waxed paper (to catch drips).
  37. Spoon any topping remaining in the pan over the rolls.
  38. Let stand 5 minutes.
  39. Serve warm.


Makes 24 rolls.

DO AHEAD TECHNIQUE: Make the dough a day before serving. After second rise, place covered rolls in refrigerator and leave overnight. Uncover and let stand at room temperature for 30 minutes before baking.

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Recipe from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).