Ingredients
For the Dough:
-
4 cups all-purpose flour
-
1 packet (2 1/4 tsp) active dry yeast
-
1 cup warm milk (110°F/45°C)
-
1/4 cup granulated sugar
-
1/3 cup unsalted butter, melted
-
2 large eggs
-
1/2 teaspoon salt
For the Maple Pecan Filling:
-
1/2 cup unsalted butter, softened
-
1 cup brown sugar, packed
-
2 tablespoons ground cinnamon
-
1 cup chopped pecans
For the Maple Pecan Topping:
-
1/2 cup unsalted butter
-
3/4 cup brown sugar, packed
-
1/4 cup pure maple syrup
-
1 cup pecan halves
Instructions
-
Prepare the Dough: In a large bowl, dissolve yeast in warm milk. Let it sit for 5 minutes. Add sugar, melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1-1.5 hours, or until doubled in size.
-
Make the Topping: In a saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup. Simmer for 2-3 minutes. Pour the mixture into a greased 9×13-inch baking dish and sprinkle pecan halves over the top.
-
Prepare the Filling: In a bowl, mix softened butter, brown sugar, and cinnamon.
-
Assemble the Buns: Roll out dough into a 16×12-inch rectangle. Spread filling evenly over the dough and sprinkle chopped pecans. Roll up tightly from the long side and cut into 12 equal slices.
-
Second Rise: Place slices cut-side down in the prepared baking dish. Cover and let rise for 45 minutes, or until puffy.
-
Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes until golden brown. Let cool for 5 minutes, then invert onto a serving tray.
Notes
-
Use fresh, high-quality maple syrup for the best flavor.
-
Don’t rush the rise time; a well-risen dough makes fluffier buns.
-
Cut rolls evenly for uniform baking.
-
Use a sharp serrated knife for clean slices.
-
Invert the buns while warm so the sticky topping coats them perfectly.
-
For extra gooey buns, add a drizzle of warm maple syrup before serving.
- Prep Time: 30minutes
- Cook Time: 35minutes