Servings 12 servings
Ingredients
For the sticky bun dough:
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup plus 1 Tablespoon sugar, divided
- 2 1/2 teaspoons (one 3/4-oz.) packet active dry yeast
- 4 1/4 cups all-purpose flour, plus more for rolling out dough
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the filling:
- 3 Tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 1 1/2 Tablespoons ground cinnamon
For the topping:
- 2 cups pecans
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup whole milk
- 1/4 cup maple syrup
- 1/2 teaspoon kosher salt
Instructions
Make the sticky bun dough:
- Warm the milk and butter on the stovetop or in the microwave until it is warm but not hot to the touch (it should be below 110°F). Add 1 tablespoon of sugar and the yeast to the milk, stirring to combine, then set it aside for 5 minutes.
- In a stand mixer fitted with the dough hook attachment, mix together the flour, cinnamon, salt and remaining ½ cup sugar. Add the yeast mixture and eggs and mix for 8 minutes until the dough is smooth. (The dough will be slightly tacky.) Place the dough in a clean, greased bowl and cover it with plastic wrap. Place the bowl in a warm, dark place to proof until it has doubled in size, about 1 hour.
- Grease a 9×13-inch baking dish with butter.
- Lightly flour your work surface then scrape the dough out, and using a rolling pin, roll the dough into roughly a 12×20-inch rectangle that is 1/4-inch thick.
Make the filling:
- Brush the melted butter generously over the dough.
- In a small bowl, whisk together the brown sugar, sugar and cinnamon then sprinkle it atop the melted butter. Starting at the long edge of the rectangle, roll the dough up into a tight log, then using a sharp knife, slice the log into 12 2-inch rounds and set them aside.
Make the topping:
- Spread the pecans in an even layer in the greased baking pan.
- In a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. Cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute.
- Remove the mixture from the heat and pour it atop the pecans.
- Arrange the sliced rolls atop the filling then cover the pan with plastic wrap and let it rest until doubled in size, about 30 minutes.
- Preheat the oven to 350°F.
- Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes.
- Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.) Let the sticky buns sit for 10 minutes then serve.
Video
Gooey Maple Pecan Sticky Buns (Better Than Cinnabon!)
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Notes
- Overnight Instructions: If you want to prep the sticky buns a day ahead, follow the recipe until you’ve arranged the sliced rolls in the pan (before the second rise). Cover the pan tightly and refrigerate overnight. The next day, let the pan sit at room temperature while your oven preheats, then bake as directed. You may need to add a few extra minutes to the bake time since the dough is starting cold.
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