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

Tips for success

For the best texture, serve the sticky buns warm, straight from the oven. The caramel and glaze are most luscious when warm. If making ahead, reheat individual portions in the microwave for 15 to 20 seconds or in a 300°F (150°C) oven for 5 minutes.

The buns can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, cover them with plastic wrap or a lid.

When grating the blonde chocolate, use a coarse grater for larger shavings that melt beautifully. If the chocolate is too soft, chill it for 10 minutes beforehand.

The maple cream cheese glaze can be made in advance and stored in the refrigerator; warm it gently before using. For an extra touch, sprinkle a few chopped pecans on top after glazing.

Variations

• Chocolate Chip Sticky Buns: Replace the blonde chocolate with semisweet chocolate chips. Sprinkle them over the buns before baking for a classic chocolate-caramel combination. The chips will melt into gooey pockets.
• Spiced Pecan Sticky Buns: Toss the chopped pecans with 1/2 teaspoon of ground cinnamon and a pinch of nutmeg before sprinkling over the buns. The warm spices enhance the maple and caramel flavors.
• Bourbon Maple Glaze: Stir 1 tablespoon of bourbon into the maple cream cheese glaze before pouring. The bourbon adds a smoky depth that pairs well with the pecans and caramel. Omit for a non-alcoholic version.
• Apple Cinnamon Sticky Buns: Add a layer of thinly sliced apples over the caramel before arranging the buns. The apples soften during baking and add a fruity note that complements the maple and pecan.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual buns in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.

Freezer

Wrap the baked, cooled buns tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm.

Reheat

Reheat in a 300°F (150°C) oven for 10 minutes, or microwave individual buns for 15-20 seconds, until warm and gooey.

Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The caramel and glaze will thicken as they cool.

To reheat, microwave individual buns for 15 to 20 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. Avoid overheating, as the glaze can become too runny.

The sticky buns can be assembled up to 12 hours ahead. Prepare the pan with caramel, arrange the sliced dough, brush with brown butter, and cover tightly with plastic wrap. Refrigerate until ready to bake, then let sit at room temperature for 30 minutes before baking. You may need to add 5 minutes to the baking time if starting from cold.

Serving ideas

Serve the sticky buns warm as a decadent breakfast or brunch centerpiece. They pair beautifully with a cup of coffee or a glass of cold milk.

The combination of maple, caramel, and pecan is rich and satisfying, so a single bun is often enough. For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness.

To present, lift each bun out with a spatula, letting the caramel and glaze drip, and place on individual plates. Garnish with extra pecan halves if desired. The buns are best enjoyed fresh, but they can also be served at room temperature. If serving later, reheat gently to restore the gooey texture.

Frequently asked questions

Recipe card

Maple Pecan Sticky Buns with Blonde Chocolate

Prep 20 minCook 30 minTotal 50 minServes 8

Ingredients

• 1 log spiral brioche dough (cinnamon roll style)
• 1 cup pecans, chopped
• 1/2 cup caramel sauce (store-bought or homemade)
• 4 oz golden caramel blonde chocolate
• 1/4 cup brown butter, melted
• 1/2 cup maple cream cheese glaze, warm

Instructions

1. Slice the spiral brioche dough log into thick, even rounds about 1 1/2 inches wide. 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. Place the brioche rounds tightly together in the pan, cut sides facing up. Sprinkle the chopped pecans over and between the rolls.
3. Brush the tops and sides of the brioche rounds with the melted brown butter, making sure to get some between the rolls.
4. Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes, until the buns are puffed and golden brown and the caramel is bubbling at the edges.
5. Sprinkle the grated blonde chocolate shavings over the hot buns right after they come out of the oven, letting them melt slightly into the crevices.
6. Warm the maple cream cheese glaze until pourable. Pour it evenly over the warm buns, letting it drip down between the rolls.
7. Lift one warm, flaky portion out of the pan with a spatula, letting the caramel and glaze cling to the bun. Serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

58 g

Fat

26 g

Fiber

2 g

Sugar

32 g

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