Maple-Pecan Sticky Buns

Gooey-good and sticky-sweet, these rolls boast a rich spiral of cinnamon and nuts!


Basic Sweet Yeast Dough:
1 (1/4-oz.) pkg. active dry yeast (1 tbsp.)
1 teaspoon sugar
1/4 cup warm water (110°F, 45°C)
1/3 cup sugar
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup dairy sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 to 3 3/4 cups all-purpose or bread flour
Maple Topping:
1/2 cup Crown Maple Syrup
1/2 cup packed brown sugar
1/3 cup butter
1/4 teaspoon salt
Cinnamon-Nut Filling:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup toasted finely chopped pecans


In a large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in water. Let stand until foamy, 5 to 10 minutes. Add 1/3 cup sugar, eggs, butter, sour cream, vanilla, salt and 1 ½ to 2 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 4 to 6 minutes or until smooth. Dough will feel soft and buttery, but not sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 ½ hours. Shape and bake as directed in specific recipes. Makes 2 loaves or 24 rolls.

Prepare Basic Sweet Yeast Dough as directed through first rising. Punch down dough; knead 30 seconds. Cover and let stand 10 minutes. Butter an 18-inch length of waxed paper; set aside. Generaously grease a 13” x 19” baking pan. Prepare Maple Topping; pour into prepared pan. Sprinkle evenly with 1 cup chopped pecans; set aside. Prepare Cinnamon-Nut Filing; set aside. On a lightly floured surface, roll out dough to a 24: x 12: rectangle. Spread with butter, leaving ½ inch not buttered on 1 long side. Sprinkle evenly with Cinnamon-Nut Filling. Beginning on buttered long side, roll up tightly, jelly-roll fashion. Pinch seam to seal. Cut roll into 24 eaqual slices. Arrange rolls cut-side down in prepared baking pan. Cover with buttered waxed paper. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Preheat oven to 350°F (175°C). Bake 30 to 35 minutes or until golden brown. Let stand in pan 1 minute; invert baked rolls onto a platter or a wire rack set over waxed paper. Spoon any topping remaining in pan over rolls. Let stand 5 minutes. Serve warm. Separate rolls by gently pulling apart with 2 forks. Makes 24 rolls.

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