Description

These fall maple pecan sticky buns with brown butter glaze are a forgiving, one-bowl recipe that yields gooey, rich buns perfect for breakfast, dessert, or a weeknight treat. They are pantry-friendly, make-ahead capable, and require minimal equipment.

Ingredients

Scale

3 cups (375g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 packet) instant yeast
1 cup (240ml) warm whole milk
4 tablespoons (60g) unsalted butter, melted
1 large egg, room temperature
1 teaspoon salt
1/4 cup (60g) unsalted butter, softened (for filling)
1 cup (200g) brown sugar
2 teaspoons ground cinnamon
1 cup (120g) chopped pecans
1/4 cup (60g) unsalted butter (for glaze)
1 1/2 cups (180g) powdered sugar, sifted
2 tablespoons (30ml) pure maple syrup
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a large bowl, whisk together flour, sugar, instant yeast, and salt. Make a well in the center.
Pour in warm milk, melted butter, and egg. Mix with a wooden spoon or stand mixer on low until a shaggy dough forms.
Knead the dough for 5-7 minutes until smooth and elastic. If too sticky, add flour; if too dry, add milk.
Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 30 minutes until puffy.
While dough rises, mix softened butter, brown sugar, cinnamon, and chopped pecans in a small bowl.
Grease a 9×13 inch baking pan generously.
Punch down risen dough and roll out on a floured surface into a 12×16 inch rectangle.
Spread the butter-brown sugar mixture evenly over the dough, leaving a border at the edges.
Roll dough tightly from the long end like a jelly roll. Pinch seam to seal.
Cut into 12 equal slices and place cut-side up in the prepared pan, spacing 1 inch apart.
Cover pan and let buns rise for 20 minutes until puffy and touching.
Preheat oven to 350°F (175°C) during the last 10 minutes of rising.
Bake for 25-30 minutes until golden brown. Cover loosely with foil if tops brown too quickly.
While buns bake, brown 1/4 cup butter in a small saucepan over medium heat until amber and nutty. Remove from heat and cool for 2 minutes.
Whisk browned butter, powdered sugar, maple syrup, vanilla, and pinch of salt until smooth.
Let buns cool in pan for 5 minutes, then invert onto a serving platter.
Drizzle warm brown butter glaze over the top and serve warm.

Notes

Brown butter carefully as it burns quickly. Use light-colored pans to monitor color change. Ensure milk is lukewarm, not hot, to avoid killing yeast. Grease the pan well to prevent sticking. Glaze buns while warm, not hot, for best adhesion. Can be made ahead and refrigerated overnight before baking.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 380
Sugar: 28
Sodium: 220
Fat: 16
Saturated Fat: 8
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: sticky buns, maple pecan buns, brown butter glaze, one bowl recipe, fall baking, easy breakfast, weeknight dinner, make ahead buns