Description
These fall maple pecan sticky buns are the ultimate crowd-pleaser for holiday brunches, featuring a tender yeast dough, a boozy bourbon brown butter glaze, and crunchy toasted pecans.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup whole milk, warm (110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour
- ½ cup unsalted butter, melted (for filling)
- 1 cup packed brown sugar
- ¼ cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1 ½ cups pecan halves, toasted
- ½ cup unsalted butter (for glaze)
- 2 cups confectioners’ sugar, sifted
- 2–3 tablespoons heavy cream
- 2 tablespoons bourbon
- Pinch of flaky sea salt
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, eggs, and salt to the yeast mixture. Beat on medium-low until combined. Gradually add flour, then knead on medium for 5-7 minutes until soft and slightly tacky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare pan and filling: While dough rises, toast pecans in a dry skillet for 5 minutes. Mix brown sugar and cinnamon. Grease a 9×13 inch pan, pour maple syrup in the bottom, and sprinkle half the pecans over the syrup.
- Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread melted butter over the dough, leaving a border. Sprinkle with brown sugar-cinnamon mixture and remaining pecans. Roll tightly into a log, seal seam, and cut into 12 pieces using dental floss or a serrated knife.
- Second rise: Place buns cut-side up in the prepared pan. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
- Make the glaze: While buns bake, brown ½ cup butter in a saucepan until amber and nutty. Remove from heat, whisk in bourbon, then add confectioners’ sugar and heavy cream until smooth.
- Assemble and serve: Let buns cool in pan for 10 minutes. Invert onto a serving platter so caramel pours over them. Drizzle with warm bourbon glaze and sprinkle with flaky sea salt. Serve warm.
Notes
For make-ahead instructions, assemble buns and refrigerate overnight. Let sit at room temperature for 30-45 minutes to rise before baking. Store leftovers in an airtight container at room temperature for up to 2 days. Do not freeze glazed buns.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 480
- Sugar: 42
- Sodium: 280
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 65
- Fiber: 3
- Protein: 7
Keywords: sticky buns, maple pecan buns, holiday brunch, bourbon glaze, yeast dough, fall recipes, breakfast pastry, make-ahead brunch