Maple Pecan Sticky Buns with Blonde Chocolate Tips, FAQ & printable recipe

Tips for success

For the best results, use high-quality brioche dough. If the dough is too soft, chill it in the freezer for 10–15 minutes before slicing.

This will make cutting easier and help the rolls hold their shape. When grating the blonde chocolate, use a coarse grater to get nice shavings that will melt into the rolls without disappearing.

To make the maple cream cheese glaze, beat softened cream cheese with maple syrup and a little powdered sugar until smooth.

Warm it gently before pouring so it spreads easily. If the glaze is too thick, add a splash of milk. For extra flavor, add a pinch of cinnamon or nutmeg to the glaze.

Variations

• Chocolate Hazelnut: Replace the blonde chocolate with chopped hazelnuts and spread a layer of chocolate hazelnut spread over the dough before slicing. Omit the maple glaze and use a simple powdered sugar glaze instead.
• Apple Cinnamon: Add a layer of sautéed apples and cinnamon sugar to the dough before rolling. Use apple cider glaze instead of maple. Top with toasted walnuts.
• Salted Caramel: Sprinkle flaky sea salt over the caramel lining before adding the rolls. Use a salted caramel sauce and finish with a drizzle of extra caramel and a pinch of salt.
• Citrus Glaze: Add orange zest to the maple cream cheese glaze for a bright, citrusy twist. Replace the pecans with pistachios for a different nutty flavor.

Storage and make-ahead

Fridge

Refrigerate leftover sticky buns in an airtight container for up to 5 days. Reheat in the microwave or oven before serving.

Freezer

Freeze unbaked assembled sticky buns for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a few minutes.

Reheat

Reheat individual buns in the microwave for 20–30 seconds, or in a 350°F (175°C) oven for 5–10 minutes until warmed through.

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. To keep them moist, cover with plastic wrap or a lid.

For longer storage, refrigerate for up to 5 days. Let them come to room temperature or reheat in the microwave for 20–30 seconds before serving.

The sticky buns can be assembled up to 12 hours ahead. Prepare the rolls in the pan, cover with plastic wrap, and refrigerate. When ready to bake, let them sit at room temperature for 30 minutes, then bake as directed. You may need to add a few extra minutes to the baking time.

Serving ideas

Serve the sticky buns warm, directly from the pan, with a spatula to lift out each portion. The caramel and glaze will be gooey and delicious.

Pair with a cup of coffee or a glass of cold milk for a comforting breakfast or brunch. The buns are also delicious with a dollop of whipped cream or a scoop of vanilla ice cream.

For a pretty presentation, invert the pan onto a serving platter so the caramel pecan topping is on top. Let it sit for a few minutes to allow the caramel to drip down. Garnish with extra pecans and a drizzle of maple syrup. These buns are best enjoyed the same day they are baked.

Frequently asked questions

Recipe card

Maple Pecan Sticky Buns with Blonde Chocolate

Prep 25 minCook 30 minTotal 55 minServes 8

Ingredients

• 1 log spiral brioche dough (store-bought or made ahead)
• 1 cup pecans, chopped
• 4 oz blonde chocolate (caramel chocolate), grated
• 1/2 cup caramel sauce
• 1/4 cup melted brown butter
• 1/2 cup maple cream cheese glaze

Instructions

1. Slice the spiral brioche dough log into thick, even cinnamon roll rounds, about 1 inch thick. Chop the pecans into small pieces. Grate the blonde chocolate on a box grater into a pile of shavings.
2. Spread the caramel sauce evenly over the bottom of a baking pan, ensuring full coverage.
3. Place the brioche cinnamon roll rounds tightly in the caramel-lined pan, cut side up. They can touch; they will expand during baking.
4. Brush the tops of the rolls generously with melted brown butter, making sure to cover the exposed dough.
5. Sprinkle the chopped pecans and grated blonde chocolate evenly over the rolls, pressing lightly so they adhere.
6. Bake in a preheated 350°F (175°C) oven for 25–30 minutes, until the rolls are golden brown and the caramel is bubbling.
7. Remove the pan from the oven and immediately pour the warm maple cream cheese glaze over the hot rolls. Let stand for 5 minutes, then lift out a portion with a spatula and serve warm.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

65 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.