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fall toasted pecan sticky buns - featured image

Fall Toasted Pecan Sticky Buns

  • Author: Julia
  • Total Time: 3 hours 15 minutes
  • Yield: 12 servings 1x

Description

Soft, pillowy sticky buns loaded with spiced toasted pecans and drenched in a rich maple brown butter glaze. This recipe offers a cozy, autumnal brunch experience with a perfect balance of sweet and nutty flavors.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 packets (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) warm milk
  • ¼ cup (50g) granulated sugar (for dough)
  • ¼ cup (57g) unsalted butter, melted (for dough)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, softened (for pan)
  • 1 cup (200g) dark brown sugar
  • 1 ½ cups (170g) raw pecan halves
  • 2 teaspoons ground cinnamon
  • ¼ cup (50g) granulated sugar (for filling)
  • ½ cup (113g) unsalted butter (for glaze)
  • ½ cup (120ml) real maple syrup
  • 1 ½ cups (180g) powdered sugar, sifted
  • ¼ teaspoon salt (for glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely, then chop roughly.
  2. In a stand mixer bowl, combine warm milk, ¼ cup sugar, and yeast. Let sit for 5 minutes until foamy.
  3. Add melted butter, eggs, salt, and half of the flour. Mix on low. Gradually add remaining flour until dough pulls away from sides.
  4. Knead on medium-low with dough hook for 5-7 minutes until smooth and elastic. Dough should be soft and slightly tacky.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  6. While dough rises, melt ½ cup softened butter in a 9×13-inch baking dish. Sprinkle dark brown sugar evenly over butter, then scatter toasted pecans on top.
  7. Punch down risen dough and roll into a 12×16 inch rectangle on a floured surface.
  8. Spread remaining ¼ cup softened butter over dough, leaving a ½-inch border. Mix cinnamon and ¼ cup sugar, then sprinkle over butter.
  9. Roll dough tightly into a log from the long side opposite the border. Pinch seam to seal.
  10. Cut log into 12 even buns using dental floss or a serrated knife. Place cut-side up in prepared pan.
  11. Cover loosely and let rise again for 30-45 minutes until puffy.
  12. Bake at 350°F (175°C) for 25-30 minutes until golden brown. Check doneness with a toothpick.
  13. While buns bake, brown ½ cup butter in a skillet until amber and nutty. Remove from heat.
  14. Whisk in maple syrup, powdered sugar, salt, and vanilla until smooth. Let cool for 5 minutes.
  15. Let baked buns cool in pan for 5 minutes, then invert onto a serving platter.
  16. Pour warm glaze over hot buns immediately.

Notes

Toast pecans to release natural oils and add smoky depth. Use dental floss to cut buns without squishing them. Invert buns while warm to prevent caramel from hardening. Ensure milk is warm (105-115°F) but not hot to avoid killing yeast. For make-ahead, assemble through second rise, cover, and refrigerate overnight.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bun
  • Calories: 450
  • Sugar: 40
  • Fat: 18
  • Saturated Fat: 8
  • Carbohydrates: 65
  • Fiber: 2
  • Protein: 6

Keywords: sticky buns, pecan sticky buns, fall breakfast, maple brown butter glaze, homemade pastries, brunch recipe, toasted pecans, yeast dough

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Find it online: https://mealuv.com/fall-toasted-pecan-sticky-buns-best-easy-recipe/