Description
A budget-friendly, simple recipe for fall maple pecan sticky buns that uses pantry staples to create soft, sweet, and sticky breakfast treats for a fraction of the cost of bakery versions.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (240ml) warm milk (about 110°F)
- 4 tablespoons (60g) unsalted butter, melted (for dough)
- 1 large egg, room temperature
- 6 tablespoons (85g) unsalted butter (for topping)
- 1 cup (200g) packed brown sugar
- ½ cup (120ml) maple syrup
- 1 cup (100g) pecan halves or pieces
Instructions
- Activate the yeast: Warm milk to 110°F. In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, and remaining sugar to the yeast mixture. Stir well. Add flour and salt, starting with 3 cups. Mix until shaggy, then gradually add the remaining ½ cup flour until the dough is soft, slightly tacky, and pulls away from the sides.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 5-6 minutes.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Make the topping: While dough rises, melt 6 tablespoons of butter in a 9×13-inch baking dish. Sprinkle brown sugar evenly over the butter, drizzle with maple syrup, and scatter pecans on top.
- Shape the buns: Punch down the risen dough. Roll into a 12×16 inch rectangle. Brush with melted butter (optional), roll tightly into a jelly roll, and pinch seam to seal. Cut into 12 equal pieces and place cut-side up in the prepared baking dish.
- Second rise: Cover the pan loosely and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes of rising.
- Bake: Bake for 25-30 minutes until golden brown. If browning too fast, cover loosely with foil.
- The flip: Let cool for 5 minutes. Place a large plate over the pan, hold firmly, and flip. The buns should slide out coated in syrup. Drizzle any extra syrup from the pan over the tops and serve warm.
Notes
For best results, do not rush the rising process. Cheap butter works fine in the dough as it provides texture rather than flavor. Pecans are optional but add nice crunch. Dough can be frozen after shaping for later use. Leftovers store at room temperature for 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 25
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: sticky buns, maple pecan buns, budget breakfast, fall baking, easy sticky buns, homemade bakery style, cheap breakfast recipe