These are soft, buttery cinnamon rolls baked over a maple-pecan caramel so that, once inverted, the buns are coated in a glossy layer of pure maple syrup, brown sugar, butter, and toasted pecans.
Yield: 12 sticky buns
Prep time: About 35 minutes, plus rising
Bake time: 25–30 minutes
Total time: About 2½–3 hours
Dough
- ¾ cup whole milk, warmed to about 105–110°F
- 2¼ teaspoons active dry yeast, 1 standard packet
- ¼ cup pure Maine maple syrup
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon fine salt
- 3¾ to 4¼ cups all-purpose flour
Cinnamon Filling
- 5 tablespoons unsalted butter, softened
- ½ cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine salt
- 2 tablespoons pure maple syrup
Maple-Pecan Sticky Topping
- 8 tablespoons unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup pure maple syrup
- ¼ cup heavy cream
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- 1½ cups pecans, roughly chopped
- Optional: ¼ teaspoon cinnamon
Make the Dough
In the bowl of a stand mixer, combine the warm milk, yeast, and maple syrup. Let stand for about 5–10 minutes, until the yeast looks foamy.
Add the eggs, melted butter, vanilla, salt, and 3¾ cups flour.
Using the dough hook, mix on low until the ingredients come together. Increase to medium-low and knead for 6–8 minutes. Add additional flour a tablespoon or two at a time only if necessary. The finished dough should be soft and slightly tacky, but it should pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise in a warm place for 60–90 minutes, or until roughly doubled in size.
Make the Maple-Pecan Topping
While the dough rises, melt the butter in a saucepan over medium-low heat.
Add the brown sugar, maple syrup, heavy cream, and salt. Stir until smooth and allow the mixture to gently simmer for about 1–2 minutes. Do not cook it into a thick caramel; it will continue cooking in the oven.
Remove from the heat and stir in the vanilla.
Pour the maple caramel evenly into a greased 9 × 13-inch baking dish.
Scatter the chopped pecans evenly over the caramel.
Fill and Roll the Buns
In a small bowl, combine the brown sugar, cinnamon, and salt.
Turn the risen dough onto a lightly floured surface and roll it into approximately a 12 × 18-inch rectangle.
Spread the softened butter over the dough, leaving about ½ inch bare along one long edge.
Drizzle the 2 tablespoons maple syrup lightly over the butter.
Sprinkle the cinnamon-sugar mixture evenly over the surface.
Starting with the long edge, roll the dough tightly into an 18-inch log. Pinch the seam closed.
Cut into 12 equal buns, roughly 1½ inches wide each.
Arrange the buns cut-side-up over the maple-pecan mixture in the baking dish.
Second Rise
Cover loosely and allow the buns to rise for 30–45 minutes, until noticeably puffy and beginning to touch one another.
Meanwhile, preheat the oven to 350°F.
Bake
Bake for 25–30 minutes, until the tops are deep golden brown.
For the softest result, the center buns should register around 190°F internally.
If the tops begin browning too quickly, loosely cover the pan with foil for the final 5–10 minutes.
The Important Part: Flip Them
Allow the sticky buns to cool in the pan for only 5–8 minutes.
Place a large serving platter, sheet pan, or cutting board over the baking dish. Using oven mitts, carefully invert the entire pan.
Let the baking dish sit upside down over the buns for about 30 seconds so the warm maple-pecan caramel can run down over them.
Lift the pan away.
Spoon any remaining pecans or maple caramel from the baking dish back over the buns.
Serving
Serve warm while the topping is still soft and gooey.
For an especially maple-forward presentation, drizzle each warm bun with another ½–1 teaspoon of pure maple syrup just before serving. That final uncooked drizzle preserves more of the distinct maple aroma than simply increasing the syrup in the baked caramel.
Make-Ahead Option
Prepare the recipe through the point where the sliced buns are placed in the baking dish. Cover tightly and refrigerate overnight.
The next morning, remove them from the refrigerator and let them stand at room temperature for approximately 45–75 minutes, until puffy. Then bake normally.
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