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Maple Pecan Sticky Buns

These Maple Pecan Sticky Buns are a warm, gooey treat combining sweet maple syrup, crunchy pecans, and a subtle smoky hint. Perfect for brunch or any special occasion!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Comfort Food, Easy, Maple, Nutty, Pecan, Sticky Buns, Sweet, Yeast Bread
Servings: 9 servings

Ingredients

For the Dough:

  • 2 cups All-Purpose Flour
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/4 cup Unsalted Butter softened
  • 1 Large Egg
  • 1/2 cup Milk (whole or preferred variety, warmed to about 110°F)
  • 2 teaspoons Active Dry Yeast

For the Filling:

  • 1/2 cup Pecans chopped and toasted
  • 1/4 cup Turkey Bacon cooked and crumbled
  • a few tablespoons Brown Sugar for filling
  • a pinch Cinnamon for filling

For the Topping:

  • 1/2 cup Maple Syrup
  • Cooking Spray to grease baking dish

Instructions

Activate the Yeast

  • Warm milk to about 110°F until warm but not hot. Sprinkle active dry yeast and 1 teaspoon brown sugar over milk. Let sit 5-10 minutes until foamy.

Prepare the Dough

  • In a large bowl, combine flour, remaining brown sugar, salt, and cinnamon. Add softened butter, egg, and yeast mixture. Stir until sticky dough forms; add flour if too sticky.

Knead and Rise

  • Knead dough on floured surface 8-10 minutes until smooth and elastic or 5 minutes in stand mixer. Place in greased bowl, cover, and let rise 1-1.5 hours until doubled.

Prepare the Filling

  • Toast pecans in dry skillet until fragrant. Cook turkey bacon until crisp and crumble. Mix pecans, turkey bacon, brown sugar, and cinnamon.

Roll and Fill

  • Punch down risen dough. Roll into 12x8 inch rectangle. Spread softened butter over dough, then sprinkle filling evenly.

Shape the Buns

  • Roll dough tightly from long edge into a log. Slice into 9 equal pieces. Spray baking dish with cooking spray and place buns cut side up.

Add the Maple Glaze and Second Rise

  • Pour maple syrup over buns. Cover and let rise 30-40 minutes until puffy.

Bake

  • Preheat oven to 350°F (175°C). Bake buns 25-30 minutes until golden. Tent with foil if tops brown too quickly.

Cool and Serve

  • Remove buns from oven and let cool slightly. Invert baking dish onto plate to coat buns with sticky glaze. Serve warm and enjoy.

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Stand Mixer with Dough Hook (optional)
  • Rolling Pin
  • Baking Dish (9x9 inch or similar)
  • Pastry Brush
  • Kitchen Towel or Plastic Wrap

Notes

  • For dairy-free options, substitute milk with almond, oat, or soy milk.
  • Omit turkey bacon or use plant-based bacon for a vegetarian version.
  • Store leftovers in an airtight container up to 2 days at room temperature or 5 days refrigerated.
  • Freeze unbaked shaped rolls for up to 1 month; thaw overnight before baking.
  • If dough is too sticky, add flour a tablespoon at a time until manageable.