Maple Pecan Sticky Buns

Soft and fluffy buns filled with a decadent sticky maple pecan caramel sauce. An irresistible Canadian treat perfect for breakfast or brunch.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.41/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Bread

Cuisine:

British

Ingredients

Servings

3.3cupsAll-purpose flour(plus more for dusting)

£0.65

2.3teaspoonsInstant yeast

£0.30

0.3cupGranulated sugar

£0.10

1teaspoonSalt

£0.01

1cupMilk(warmed to 110-115°F)

£0.40

0.3cupUnsalted butter(melted)

£0.65

1largeEgg

£0.30

0.5cupUnsalted butter(softened)

£0.65

0.5cupBrown sugar(packed)

£0.20

2teaspoonsGround cinnamon

£0.15

0.5cupUnsalted butter

£0.65

0.5cupMaple syrup(real maple syrup is best)

£2.50

0.5cupBrown sugar(packed)

£0.20

0.3cupHeavy cream

£0.50

1cupPecans(roughly chopped)

£4.00

Total Cost

£11.26

£1.41 per serving

Instructions

1.
In a large bowl, whisk together 3 cups flour, yeast, sugar, and salt.
2.
In a separate bowl, combine warm milk, melted butter, and egg. Add wet ingredients to dry ingredients and mix until a shaggy dough forms.
3.
Gradually add the remaining 1/4 cup flour, if needed, until the dough is smooth and slightly sticky. Knead for 5-7 minutes until elastic.
4.
Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5.
While dough is rising, prepare the filling: In a small bowl, combine softened butter, brown sugar, and cinnamon.
6.
Prepare the caramel sauce: In a saucepan, melt butter over medium heat. Add maple syrup and brown sugar. Bring to a simmer, stirring constantly until sugar is dissolved. Simmer for 2 minutes, then remove from heat and stir in heavy cream and pecans.
7.
Pour caramel sauce into the bottom of a greased 9x13 inch baking pan.
8.
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12x16 inch rectangle.
9.
Spread the filling evenly over the dough. Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.
10.
Using a sharp knife or dental floss, cut the log into 12 equal slices.
11.
Place the buns, cut-side up, in the prepared baking pan on top of the caramel sauce. Cover and let rise for 30-45 minutes.
12.
Preheat oven to 350°F (175°C).
13.
Bake for 25-30 minutes, or until golden brown and cooked through. If the tops are browning too quickly, tent with foil.
14.
Let cool in the pan for 5-10 minutes. Invert the pan onto a serving platter to release the sticky buns.
15.
Serve warm and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (140g)

650 kcal / 2720 kJ

Carbs

78g

30% of RDA

Fat

35g

50% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

45 g

50% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra flavor, toast the pecans before adding them to the caramel sauce.

If you don't have instant yeast, you can use active dry yeast. Bloom it in the warm milk for 5-10 minutes before adding to the dry ingredients.

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave before serving.

Cooking Equipment

Oven

Stove

9x13 inch baking pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For extra flavor, toast the pecans before adding them to the caramel sauce.

If you don't have instant yeast, you can use active dry yeast. Bloom it in the warm milk for 5-10 minutes before adding to the dry ingredients.

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave before serving.

Maple Pecan Sticky Buns

Ingredients

Instructions