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Best Spiced Maple Pecan Sticky Buns Recipe with Brown Butter Glaze

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These sticky buns combine soft, fluffy dough with spiced maple pecans and a rich brown butter glaze, creating a cozy, seasonal treat perfect for breakfasts or brunches.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), sifted
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/4 cup granulated sugar (50 g)
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • 1/4 cup unsalted butter (57 g), melted, plus extra for brushing
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 3/4 cup brown sugar (150 g), packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/3 cup maple syrup (80 ml), real maple syrup
  • 1 cup chopped pecans (120 g), toasted lightly
  • 3 tablespoons unsalted butter (43 g), softened
  • 6 tablespoons unsalted butter (85 g), browned
  • 1 cup powdered sugar (120 g), sifted
  • 2 tablespoons maple syrup (30 ml)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: Warm the whole milk to about 110°F (43°C). In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: Add melted butter, eggs, salt, and half of the flour (about 2 cups/240 g) to the yeast mixture. Mix well using a stand mixer on low or a wooden spoon. Gradually add remaining flour until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  4. Prepare the filling: Toast chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. In a small bowl, mix brown sugar, cinnamon, nutmeg, ginger, softened butter, and maple syrup until combined.
  5. Roll and fill the dough: Punch down the dough. Roll into a 16×12 inch rectangle on a floured surface. Spread filling evenly over dough, leaving a small border. Sprinkle toasted pecans over filling.
  6. Shape the buns: Roll dough tightly from the long edge into a log. Cut into 12 equal slices (about 1.5 inches thick). Arrange rolls cut side up in a greased 9×13-inch pan, leaving space between them.
  7. Second rise: Cover pan loosely and let rolls rise until puffy and nearly doubled, about 45 minutes. Preheat oven to 350°F (175°C) during last 15 minutes of rising.
  8. Bake: Bake buns on middle rack for 25-30 minutes until golden brown and bubbly. Tent with foil if tops brown too quickly.
  9. Make the brown butter glaze: Melt butter in a small saucepan over medium heat, swirling occasionally, until golden brown and nutty aroma appears (about 5 minutes). Remove from heat. Whisk in powdered sugar, maple syrup, vanilla extract, and a pinch of salt until smooth.
  10. Glaze and serve: Let buns cool 5 minutes after baking, then drizzle glaze generously over the top. Serve warm.

Notes

Milk temperature is crucial for yeast activation; it should feel warm but not hot. Knead dough until smooth and elastic but avoid adding too much flour to keep buns soft. Toast pecans just before adding to filling for best flavor. Brown butter carefully to avoid burning. Use a serrated knife and gentle sawing motion to cut rolls cleanly.

Nutrition

Keywords: sticky buns, maple pecan sticky buns, brown butter glaze, spiced sticky buns, breakfast recipe, brunch recipe, homemade sticky buns

Find it online: https://tempotaste.com/best-spiced-maple-pecan-sticky-buns-recipe-with-brown-butter-glaze-easy-and-perfect/