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Sticky Maple Pecan Rolls pinterest

Sticky Maple Pecan Rolls

These golden-brown spirals of buttery dough, generously coated with maple syrup and crunchy pecans, represent the pinnacle of breakfast indulgence. Whether you're hosting a brunch gathering or simply treating yourself to a cozy Sunday morning delight, this maple pecan sticky buns recipe promises to transform ordinary mornings into memorable experiences with its irresistible aroma and flavor.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Sticky Buns, Maple Pecan Rolls, Cinnamon Rolls, Breakfast Pastry, Homemade Rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 12 rolls
Calories: 540kcal

Equipment

  • 9x13 inch Baking Pan
  • Stand Mixer (optional)
  • Rolling Pin
  • Saucepan
  • Instant-read Thermometer (optional)

Ingredients

For the Dough

  • 4 cups all-purpose flour substitute up to 1 cup with whole wheat flour for added nutrition
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 teaspoon salt
  • 1 cup warm milk 105-115°F
  • 1/3 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

For the Filling

  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 1 cup chopped pecans toast them for enhanced flavor

For the Sticky Maple Glaze

  • 1 cup pure maple syrup Grade A Dark for robust flavor
  • 1/2 cup packed brown sugar
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves for topping
  • 1/2 teaspoon vanilla extract

Instructions

  • Begin by combining the warm milk and yeast in a large bowl, allowing it to sit for 5 minutes until foamy and activated. Add the melted butter, sugar, eggs, and vanilla, whisking until well combined.
  • Gradually incorporate the flour and salt, mixing until a soft dough forms. Stop adding flour when the dough feels slightly sticky but pulls away from the sides of the bowl.
  • Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when lightly pressed with your fingertip.
  • Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm location for about 1 hour, or until doubled in size.
  • While the dough rises, make the sticky topping by combining the maple syrup, brown sugar, butter, and salt in a saucepan over medium heat. Stir consistently until the mixture comes to a gentle boil, then simmer for 2 minutes until slightly thickened.
  • Remove from heat, stir in the vanilla extract, and pour into a greased 9×13-inch baking pan. Arrange the pecan halves decoratively on top of the syrup mixture.
  • Mix the brown sugar, cinnamon, and nutmeg in a small bowl for the filling. After the dough has doubled, punch it down and roll it out on a lightly floured surface to a 16×20-inch rectangle.
  • Spread the softened butter evenly across the surface, leaving a 1/2-inch border along one long edge. Sprinkle the cinnamon-sugar mixture over the butter, followed by the chopped pecans, pressing lightly to adhere.
  • Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal.
  • Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1.5 inches thick. Arrange the rolls cut-side up on top of the prepared maple-pecan mixture in the baking pan.
  • Cover with plastic wrap and let rise for 30-45 minutes, or until noticeably puffy. During this second rise, preheat your oven to 350°F.
  • Bake the rolls for 25-30 minutes, or until golden brown and the internal temperature reaches 190°F. Tent with aluminum foil after 15 minutes if the tops are browning too quickly.
  • Once baked, allow the rolls to cool in the pan for exactly 5 minutes.
  • Place a large serving platter or baking sheet over the pan and carefully flip to invert the rolls. Allow the sticky maple glaze to drip down the sides for a minute before removing the baking pan. Serve warm.

Notes

For a dairy-free version, substitute butter with coconut oil and milk with almond or oat milk.
To test if yeast is active, it should foam within 5-10 minutes when mixed with warm liquid and a pinch of sugar.
For make-ahead preparation, refrigerate the rolls overnight after arranging them in the pan, then bring to room temperature for 30-45 minutes before baking.
If the caramel hardens before you can invert the rolls, place the pan back in the oven for 2-3 minutes to soften.

Nutrition

Calories: 540kcal | Carbohydrates: 68g | Protein: 7g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 240mg | Fiber: 3g | Sugar: 38g
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