Print

Sticky Pecan Maple Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 60 reviews

These sticky buns are a decadent, homemade treat featuring a soft, buttery dough enriched with eggs and milk, wrapped around a cinnamon-sugar and nutmeg filling, then topped with a rich pecan caramel sauce. Perfect for brunch or a special occasion, they offer a delightful balance of sweet, nutty, and warmly spiced flavors, baked until golden and gooey.

Ingredients

Dough

  • 3/4 cup warm whole milk (115-125°F) (non-dairy milk or 2% milk can be used)
  • 1 Tablespoon + 1 teaspoon instant yeast
  • 1/3 cup granulated sugar
  • 2 teaspoons salt
  • 5 large eggs (room temperature)
  • 1/2 cup (1 stick) very soft unsalted butter
  • 3 cups bread flour
  • 2 cups all-purpose flour (divided: 1 1/4 cups initially, plus up to 3/4 cup if needed)

Pecan Topping

  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup light brown sugar (packed)
  • 2/3 cup heavy cream (or whole milk as substitute)
  • 1/3 cup pure maple syrup
  • 1 1/2 cups chopped pecans
  • 1/2 teaspoon salt

Filling

  • 1/2 cup (1 stick) very soft unsalted butter
  • 3/4 cup light brown sugar (packed)
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, yeast, sugar, salt, eggs, soft butter, bread flour, and 1 1/4 cups of all-purpose flour. Mix on low speed until combined, then increase to medium-high and mix for 4-5 minutes until flour is fully incorporated.
  2. Adjust dough consistency: If the dough is too sticky, gradually add the remaining 3/4 cup all-purpose flour one tablespoon at a time until the dough just slaps the sides of the bowl and barely sticks to the bottom. Avoid adding too much flour to keep the dough moist.
  3. First rise: Lightly grease a large bowl with olive oil or nonstick spray. Transfer the dough and turn to coat evenly. Cover loosely with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1-2 hours.
  4. Prepare pecan topping: In a small saucepan over medium heat, melt butter and brown sugar together. Remove from heat, let cool 10-15 minutes, then whisk in maple syrup, heavy cream, chopped pecans, and salt. Set aside.
  5. Roll out dough: Once risen, turn dough onto a lightly floured surface and roll into a 12×18 inch rectangle, about 1/4 inch thick, ensuring even thickness.
  6. Add filling: Spread softened butter evenly over the dough. In a bowl, combine brown sugar, cinnamon, and nutmeg, then sprinkle evenly over buttered dough, covering all edges.
  7. Form rolls: Roll the dough lengthwise into a log, pinching edges to seal. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces about 1 1/2 inches each.
  8. Arrange and rise again: Grease a 9×13-inch baking dish with nonstick spray. Pour the pecan caramel sauce evenly into the bottom, then place rolls cut side up on top. Cover with plastic wrap or towel and let rise for 30 minutes to 1 hour, or refrigerate overnight. If refrigerated, allow rolls to sit at room temperature for 45 minutes before baking.
  9. Preheat oven: Position oven rack in middle and preheat to 350°F.
  10. Bake: Bake rolls for 24-28 minutes until edges are golden brown and the internal temperature of the center rolls reaches 175°F.
  11. Cool and serve: Let sticky buns cool slightly in pan, then invert onto a cooling rack or serving platter so the pecan caramel topping covers the buns. Serve warm.

Notes

  • For a warm rising environment, place the covered dough in an oven with the light on or near a warm spot in the kitchen.
  • Using unflavored dental floss to cut the rolls helps create clean edges without squishing the dough.
  • Rising the rolls overnight in the fridge enhances flavor and texture; just allow them time to come to room temperature before baking.
  • The pecan topping can be prepared ahead of time and kept at room temperature.
  • Substitutions for dairy: non-dairy milks can be used, heavy cream can be replaced by whole milk with slightly different richness.

Find it online: https://justsosavory.com/sticky-pecan-maple-cinnamon-rolls-recipe/