Gooey, Sweet, and IrresistibleThese Maple-Pecan Sticky Buns are everything you want in a breakfast treat — soft, fluffy rolls filled with cinnamon-sugar, baked in a gooey maple syrup base, and finished with a rich maple glaze and toasted pecans. They’re indulgent yet surprisingly easy thanks to a store-bought hot roll mix. Perfect for weekend brunch, holiday mornings, or whenever you need a sweet pick-me-up!
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Yield: 16 buns
Hands-on time: 20 minutes
Total time: 1 hour 30 minutesWhy You’ll Love This Recipe
- Uses a shortcut hot roll mix for foolproof results
- Double maple flavor in the syrup and glaze
- Gooey caramel-pecan topping that everyone fights over
- Make-ahead friendly — assemble the night before and bake fresh
- Bakery-worthy but doable at home
Yield: Makes 16 rolls
Hands-on:20 Minutes
Total:1 Hour, 30 Minutes
Ingredients
Hands-on:20 Minutes
Total:1 Hour, 30 Minutes
Ingredients
Sticky Bun Syrup *see below
1 (16-oz.) package hot roll mix
3 tablespoons butter, melted
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
Maple Glaze *see below
1/2 cup chopped toasted pecans
Preparation
1 (16-oz.) package hot roll mix
3 tablespoons butter, melted
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
Maple Glaze *see below
1/2 cup chopped toasted pecans
Preparation
1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
3. Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
Maple-Pecan Sticky Buns 1
4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
5. Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
6. Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
TRY THIS TWIST! Apple-Cinnamon Sticky Rolls: Peel and chop 2 Granny Smith apples (about 3 cups chopped). Place apples in a small microwave-safe bowl, and pour 1 cup apple juice over apples. Cover tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Prepare recipe as directed, sprinkling apples over brown sugar mixture before rolling up.
Sticky Bun Syrup
Gooey Sticky Bun Syrup coats the bottom of our Maple-Pecan Sticky Buns, making them extra indulgent.
Ingredients
2/3 cup powdered sugar
1/4 cup butter, melted
2 tablespoons maple syrup
1 egg white
Preparation
1/4 cup butter, melted
2 tablespoons maple syrup
1 egg white
Preparation
Whisk together powdered sugar, melted butter, maple syrup, and egg white until smooth.
Maple Glaze
Finish Maple-Sticky Buns with a brushing of indulgent Maple Glaze over the top of the warm buns.
Ingredients
3 tablespoons butter
1/4 cup firmly packed dark brown sugar
2 tablespoons maple syrup
Pinch of salt
3 tablespoons milk
Preparation
1/4 cup firmly packed dark brown sugar
2 tablespoons maple syrup
Pinch of salt
3 tablespoons milk
Preparation
Melt butter in a small, heavy saucepan over medium heat. Whisk in brown sugar, maple syrup, and a pinch of salt until blended. Whisk in milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.
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