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Overhead view of glossy maple pecan sticky buns on a white platter, pecans and caramel pooling on a wood table

Soft Maple Pecan Sticky Buns with Pure Maple Caramel

Soft yeast buns baked cut side up on maple caramel and toasted pecans, then flipped to serve. Makes 12, with an overnight option.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 buns
Course: Brunch
Cuisine: American
Calories: 536
Ingredients Method Notes

Ingredients
  

Dough
  • 240 ml whole milk (1 cup); warmed to 110 F / 43 C
  • 7 g instant yeast (2 1/4 tsp)
  • 50 g granulated sugar (1/4 cup)
  • 2 large eggs room temperature
  • 60 g unsalted butter (4 tbsp); melted and cooled slightly
  • 500 g all-purpose flour (about 4 cups); plus extra for dusting
  • 1 1/2 tsp fine sea salt
Maple caramel
  • 150 g pecan halves (1 1/2 cups); 100 g kept whole, 50 g chopped for the filling
  • 85 g unsalted butter (6 tbsp)
  • 130 g light brown sugar (2/3 cup); packed
  • 80 ml pure maple syrup (1/3 cup)
  • 60 ml heavy cream (1/4 cup)
  • 1/4 tsp fine sea salt
Filling
  • 85 g unsalted butter (6 tbsp); softened
  • 100 g light brown sugar (1/2 cup); packed
  • 1 tbsp ground cinnamon
  • 1/4 tsp fine sea salt

Method
 

Dough
  1. Whisk the warm milk (110 F / 43 C), yeast, and 1 tbsp of the sugar in the bowl of a 5-quart / 4.7 L stand mixer. Let it sit for 5 minutes until foamy. Add the remaining sugar, eggs, melted butter, flour, and salt, then mix with the dough hook on low for 2 minutes and medium-low for 8 minutes, until the dough is smooth and tacky but pulls cleanly off the sides.
  2. Scrape down the hook, cover the mixer bowl with plastic wrap, and let the dough rise in a warm spot for 60 minutes, until doubled in size.
Caramel and filling
  1. Toast all 150 g pecans in a dry 2-quart / 1.9 L saucepan over medium heat for 4 to 5 minutes, shaking often, until fragrant. Tip them onto a board and chop 50 g of them. Leave the other 100 g whole.
  2. In the same saucepan, melt 85 g butter with 130 g brown sugar, the maple syrup, cream, and 1/4 tsp salt over medium heat, stirring, until it bubbles. Simmer for 2 minutes, then pour into a 23 x 33 cm / 9 x 13-inch baking dish and scatter the whole pecans over the top.
  3. Mash the softened 85 g butter with 100 g brown sugar, the cinnamon, 1/4 tsp salt, and the chopped pecans in a small bowl until spreadable.
Shape and bake
  1. Dust the counter lightly with flour, turn out the dough, and roll it into a 30 x 45 cm / 12 x 18-inch rectangle about 6 mm thick. Spread the filling over it, leaving a 1 cm border along one long edge. Roll up tightly from the opposite long edge, pinch the seam closed, and cut the log into 12 pieces about 3.75 cm / 1.5 inches wide. Set them cut side up on the caramel in 3 rows of 4.
  2. Cover the dish loosely with plastic wrap and let the buns rise for 45 minutes, until puffy and touching. During the last 15 minutes, heat the oven to 175 C / 350 F with a rack in the middle.
  3. Set the dish on a 33 x 46 cm / 13 x 18-inch sheet pan to catch drips. Bake for 28 to 32 minutes, until deep golden and a bun in the center reads 190 F / 88 C. If the pecans darken before then, tent the dish loosely with foil.
  4. Cool the dish on a rack for 10 minutes. Run a knife around the edge, set a 35 cm / 14-inch rimmed platter on top, and flip in one motion. Don't wait longer than 10 minutes, because the caramel sets and glues the buns to the dish. If that happens, warm the dish in the oven for 3 minutes. Scrape the remaining caramel and pecans over the buns.

Notes

  • Weigh the flour. The dough should feel soft and tacky after kneading, not dry.
  • Toast the pecans first so they stay crisp under the caramel.
  • Flip the dish within 10 minutes of leaving the oven, while the caramel is still loose.
  • Overnight option: refrigerate shaped buns 8 to 14 hours, then rest 45 minutes before baking.