Maple Pecan Sticky Buns are swirled with cinnamon, drenched with maple syrup and topped with pecans and a maple syrup glaze. Serve these to your family for breakfast or give them as a gift this holiday season.
Maple Pecan Sticky Buns
There are two types of families: sticky bun families and cinnamon roll families. Our family, in general, is a cinnamon roll kind of family. You know how much we love cinnamon rolls from posts like our apple butter rolls and Reese’s peanut butter rolls. We’ve even made things like cinnamon roll pancakes and definitely don’t forget cinnamon roll cheesecake one. My mom and I love, love, LOVE cinnamon rolls!
My dad loves cinnamon rolls too, but he likes nuts so he really likes sticky buns. When we finally agreed to step away from our beloved cinnamon rolls to make him some Maple Pecan Sticky Buns, he instantly fell in love with them. I don’t know if we’ll ever be allowed to make regular cinnamon rolls again! Mom and I are texture eaters, so crunchy nuts with soft bread doesn’t sound good to us all the time. But when we actually tasted these rolls, we agreed they were quite good! Even though I don’t love nuts, I didn’t care when I tried these sticky buns. I mean, the nuts were drenched in maple syrup layered on top of a sweet roll! What could possibly go wrong?
Difference Between Cinnamon Rolls and Sticky Buns
Maybe you didn’t know there was a difference between cinnamon rolls and sticky buns. The two classic sweets are very similar, but also very unique. A sticky bun is made just like a cinnamon roll, except you put some type of syrup (in this case, maple syrup) at the bottom of the pan before you put the rolls in. The only place I’ve really seen them before we made them was at Amish stores and restaurants. There is an Amish buffet right by my grandma’s house, and we always take much more than we can eat! I’ve always passed by the sticky buns, though, because of the nuts on top. If you don’t like just eating nuts, then I understand how these might scare you away. But they really didn’t bother me, mostly because all I was tasting was sugary syrup that was baked inside these gooey rolls.
I love making this recipe because you get to flip these rolls upside down. Don’t let that scare you- it’s not that hard. It’s actually quite fun. We’ve posted other upside-down recipes, like upside-down cake and upside-down pie. Flipping it upside-down is really easy- all you have to do is flip the pan over onto a cookie sheet or pretty serving plate that the rolls can fit onto, and the rolls will come right out onto the pan.
Another thing you’ll need to know about this recipe is that it is going to be a slightly sticky dough. Do not give in to the temptation to add more flour when you are initially mixing the dough. A bit more flour will get added when you roll the dough. It is crucial to not put in any more flour than you need to, so that your sticky bun will be as soft as possible!
Along with my dad, I too have found a new love. These soft, sticky, sweet buns are definitely going to be made in our house again soon!
Maple Pecan Sticky Buns
- 1 1/2 cups plus 2 tablespoons flour
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons sugar
- 1 1/2 teaspoons active dry yeast
- 1/4 cup butter (4 tablespoons)
- 2 large egg yolks at room temperature
- 3 tablespoons butter softened
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 1-2 tablespoons milk
- 1/2 teaspoon maple flavoring
- Extra butter for buttering the pan
- In a medium size bowl, sift together the fflour, cinnamon and salt. Set aside.
- Warm the milk (Anywhere from 110-115 degrees fahrenheit; Milk should not be hot to touch.). Add the sugar, yeast and butter. Let this mixture sit for 5 minutes until the yeast is activated and frothy. Add the wet ingredients to the dry ingredients. Add the egg yolks and mix well, beating with a mixer (using the dough hook attachment) for 3-5 minutes. You can also knead the mixture by hand. Cover the dough and allow it to rise in a warm spot for about 30 minutes or until it has doubled.
- After the dough has rise, roll it out into a 10x8" rectangle. Srpead with the softened butter, then sprinkle with brown sugar and cinnamon. Roll up as you would for a jelly roll. Slice the roll into 9 pieces.
- To prepare your 8x8 baking pan, spread the bottom and sides of the pan with a coating of butter. Pour in 1/2 cup pure maple syrup into the bottom of the empty pan. Place the rolls, cut side up, into the pan. Cover the rolls with plastic wrap and allow them to rise again until doubled, about another 30 minutes.
- Preheat the oven to 400 degrees and bake the rolls for 12-13 minutes.
- Once the rolls are baked, invert the rolls onto a plate or cookie sheet. Sprinkle the rolls with the chopped pecans.
- In a small bowl, combine the ingredients for the glaze, adding enough milk to make it the consistency for drizzling. Drizzle the glaze on the top of the rolls.
- Serve warm.