Description
Rich, sweet, and sticky homemade buns made with real maple syrup and toasted pecans. This quick-bake recipe requires no yeast rising time and comes together in under 30 minutes for a perfect weeknight dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup whole milk (room temperature)
- 1 large egg (room temperature)
- ¼ cup unsalted butter (melted, for dough)
- ½ cup pure maple syrup
- ½ cup packed brown sugar
- ¼ cup unsalted butter (for glaze)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- Pinch of salt (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cast-iron skillet or baking dish and scatter pecan halves evenly across the bottom.
- In a small saucepan or microwave-safe bowl, combine maple syrup, brown sugar, ¼ cup melted butter, cinnamon, vanilla, and a pinch of salt. Heat over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Pour evenly over the pecans in the prepared pan.
- In a large bowl, whisk together flour, instant yeast, granulated sugar, and ½ teaspoon salt. In a separate small bowl, whisk warm milk, egg, and remaining melted butter.
- Pour wet ingredients into dry ingredients. Stir with a wooden spoon or hands until a shaggy dough forms. Do not overmix.
- Cover the bowl with plastic wrap or a damp towel and let rest at room temperature for 10 minutes.
- Divide the dough into 6-8 equal pieces and roll each into a rough ball. Place dough balls on top of the sticky glaze in the pan, spacing them out slightly.
- Bake for 15-18 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Let buns cool in the pan for 5 minutes. Place a large plate upside down over the skillet and quickly flip the pan over so the buns fall onto the plate, covered in glaze.
- Serve warm.
Notes
Use real maple syrup, not pancake syrup, for the best flavor. Toasting pecans beforehand adds nutty depth. Do not overbake as buns continue to cook after removal from the oven. The glaze is molten hot when flipping, so use oven mitts. These freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 65
- Fiber: 2
- Protein: 6
Keywords: sticky buns, maple pecan buns, weeknight dessert, quick bread, fall recipes, easy baking, cast iron dessert