Maple Pecan Sticky Roll Recipe

Warm milk and activate yeast

Heat the milk in a small saucepan until warm but not hot (about 100–110°F / 38–43°C). Remove from heat and stir in 2 tablespoons granulated sugar and the 3 tablespoons butter until melted. In a small bowl, combine the warm water and active dry yeast; sprinkle yeast over water and let sit 5–8 minutes until foamy.

Whisk the eggs in a small bowl. In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the warmed milk mixture, the foamy yeast, whisked eggs, 3 1/2 cups all-purpose flour and 1 teaspoon salt. Mix on low until a shaggy dough forms, then increase speed to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of warm water.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

While the dough rises, make the filling. In a medium bowl, beat 4 tablespoons softened butter with 1 cup brown sugar until combined. Stir in 1/2 cup maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 cup finely chopped pecans. The mixture should be spreadable but not runny — if too loose, chill briefly to firm.

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick.

Spread the maple pecan filling evenly over the dough, leaving a 1/2-inch border along the long edge nearest you. Sprinkle an additional 2–3 tablespoons of chopped pecans evenly over the filling if you want extra crunch.

Starting from the long edge farthest from you, tightly roll the dough into a log. Pinch the seam to seal and trim the ends for even slices. Using unflavored dental floss or a sharp serrated knife, cut the log into 9 to 12 equal rolls (for 9 large rolls, cut into 9 pieces; for smaller, 12).

Prepare a 9x13-inch baking pan by greasing it lightly. Place the rolls cut-side up in the pan, leaving a little room between them to expand. Cover loosely with plastic wrap or a towel and let rise a second time until puffy, about 30–45 minutes.

Preheat oven to 350°F (175°C). While the rolls are proofing, make the sticky maple glaze: in a small saucepan over medium heat, melt 6 tablespoons butter with 3/4 cup maple syrup and 1/2 cup light brown sugar, stirring until sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes. Stir in 1/4 cup heavy cream, 1 teaspoon vanilla extract and 1/8 teaspoon kosher salt; simmer another 1 minute until slightly thickened. Remove from heat and stir in 1/2 cup chopped pecans for the topping.

Pour about two-thirds of the warm sticky maple glaze into the bottom of the prepared baking pan, spreading evenly. This will create the caramelized bottom sticky layer. Arrange the risen rolls on top of the glaze. Bake in the preheated oven for 22–28 minutes, until the rolls are golden brown and an inserted toothpick into the center dough comes out clean or with a few moist crumbs.

Remove the pan from the oven and immediately invert the pan onto a large rimmed baking sheet or serving platter: place the platter face down over the pan, then carefully flip so the rolls are now right-side up and the glaze is on top. If you prefer presentation with glaze on top but want to keep the round spiral on display, simply spoon remaining glaze over the top of the baked rolls instead of flipping. Spoon any remaining warm glaze over the rolls and sprinkle extra chopped pecans on top.

If you want a sweeter, decorative drizzle, whisk 1/2 cup powdered sugar with about 1 tablespoon maple syrup until smooth and pourable. Drizzle lightly over cooled (but still warm) rolls just before serving.

Serve warm. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven 8–10 minutes or microwave briefly to soften the glaze.