Dough:
- 1 ¼ cups (310 mL) 2% milk, warmed to just above body temperature (105°F)
- 2 ¼ tsp (8 g) instant dry yeast
- ¼ cup (50 g) sugar
- 1 large egg, at room temperature
- ¼ cup (60 g) unsalted butter, melted
- 3 ½ cups (525 g) all-purpose flour
- ¾ tsp (4 g) salt
Filling:
- ⅔ cup (140 g) packed light brown sugar
- 1 Tbsp (9 g) ground cinnamon
- 3 Tbsp (45 g) unsalted butter, melted
Goo:
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- ½ cup (125 mL) maple syrup
1 ½ cups (150 g) chopped pecans
Step 1: Make the Dough
Combine the milk, yeast, and sugar in the bowl of a stand mixer fitted with the dough hook. Let sit for a few minutes to activate the yeast. Add the egg, melted butter, flour, and salt, and mix on low speed until the dough forms. Increase speed to medium and knead for 3 minutes (or knead by hand for about 5 minutes until smooth and elastic).
Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 90 minutes to 2 hours.
Step 2: Prepare the Filling
Mix the brown sugar and cinnamon in a small bowl. Set aside. Melt the butter and keep it ready for brushing onto the dough.
Step 3: Make the “Goo”
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and maple syrup, whisking until smooth. Remove from heat and fold in the pecans. Pour the goo into a greased 9 x 13-inch baking pan, spreading it evenly across the bottom.
Step 4: Roll, Fill, and Assemble
Once the dough has risen, roll it out onto a lightly floured surface into an 18 x 12-inch rectangle. Brush the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly across the surface. Roll the dough tightly from the long side into a log, then slice it into 12 equal pieces.
Place the slices cut-side down into the prepared pan with the goo. Cover with plastic wrap or a tea towel and let rise for another hour.
Step 5: Bake
Preheat the oven to 350°F (180°C). Once the buns have risen, uncover them and bake for 30–40 minutes, until golden brown and bubbling.
Step 6: Cool and Invert
Allow the buns to cool in the pan for 15 minutes (to let the goo settle). Then, invert the pan onto a large serving platter so the gooey, pecan-laden top is revealed.
If you want to enjoy these sticky buns first thing in the morning, here’s my pro tip: Prepare the buns up to the point of slicing the dough and placing them into the pan with the goo. Cover the pan tightly and refrigerate overnight.
In the morning, place the pan directly from the fridge into a cold oven. Set the temperature to 350°F (175°C) and bake for 45 minutes. By the time the oven comes to temperature, the buns will have risen beautifully.
These buns are indulgent, comforting, and perfect for sharing—whether it’s a family brunch or just because it’s Tuesday.
