Print

Small Batch Maple Pecan Sticky Buns

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These small batch maple pecan sticky buns feature pillowy milk bread rolls baked over a gooey maple-pecan caramel, then flipped to reveal a glossy, sticky topping. Ideal for cozy mornings and small gatherings, they’re soft, sweet, and irresistible.

  • Author: Sophia
  • Prep Time: 50 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 buns
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

  • Tangzhong:
    • 2 tbsp bread flour
    • 1/4 cup whole milk
  • Dough:
    • 1/3 cup whole milk (warm)
    • 1 tbsp dark brown sugar
    • 1 tsp active dry yeast
    • 1 egg
    • 1 1/2 cups bread flour
    • 1/4 tsp salt
    • 3 tbsp unsalted butter, softened
  • Maple Pecan Topping:
    • 3 tbsp unsalted butter
    • 1/4 cup pure maple syrup
    • 1/4 cup dark brown sugar
    • Pinch of salt
    • 1/2 cup chopped pecans
  • Filling:
    • 2 tbsp unsalted butter, melted
    • 1/4 cup dark brown sugar
    • 1 tsp ground cinnamon

Instructions

  1. Make the tangzhong: Whisk flour and milk in a small saucepan and cook over medium heat, stirring constantly until a thick paste forms. Let cool.
  2. Make the dough: In a stand mixer, combine the tangzhong, warm milk, sugar, and yeast. Let sit 5 minutes. Add egg, flour, and salt. Knead until smooth. Add softened butter and knead 15–20 minutes, until the dough passes the windowpane test.
  3. First rise: Shape dough into a ball and place in a greased bowl. Cover and let rise until doubled, about 1 hour.
  4. Make topping: Melt butter, maple syrup, brown sugar, and salt in a saucepan. Pour over pecans in a parchment-lined 8×8 pan.
  5. Roll and fill: Roll dough into a rectangle (about 9×12 inches). Brush with melted butter, sprinkle with cinnamon sugar, and roll tightly. Cut into 6 pieces.
  6. Second rise: Arrange rolls over the pecan topping. Cover and let rise 30–40 minutes.
  7. Bake: Preheat oven to 350°F (175°C). Brush tops with milk or cream. Bake for 20–25 minutes, until golden brown.
  8. Flip and serve: Cool for 5 minutes, then invert onto a serving plate. Serve warm.

Notes

  • Use instant yeast if preferred—no proofing needed.
  • Skip pecans for a nut-free version or substitute with walnuts.
  • Add spices like nutmeg or cardamom to the filling for variation.
  • Can be prepped ahead by refrigerating after the first rise.

Nutrition

Find it online: https://savorymomskitchen.com/small-batch-maple-pecan-sticky-buns/