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

Tips for success

For the best results, use high-quality ingredients. The brioche dough should be fresh and not dried out. If the dough is too cold, it will be hard to slice; allow it to sit at room temperature for 15 minutes.

When grating the blonde chocolate, use a box grater and grate firmly but carefully. The shavings should be fine so they melt quickly. If you prefer a more intense chocolate flavor, use dark chocolate instead, but note that the caramel notes will be different.

The caramel sauce can be store-bought or homemade. If using store-bought, choose a thick, buttery caramel. To make your own, melt sugar with butter and cream. The brown butter is easy to make: melt butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty.

Be careful not to burn it. The maple cream cheese glaze should be smooth and pourable; if it is too thick, add a splash of milk. Warm it gently before pouring.

Variations

• Pecan Praline Buns: Replace the blonde chocolate with a pecan praline topping. Mix 1/2 cup brown sugar, 1/4 cup butter, and 1 cup chopped pecans. Spread in the pan instead of caramel. Omit the chocolate and proceed with the recipe.
• Chocolate Chip Sticky Buns: Use semi-sweet chocolate chips instead of blonde chocolate. Add 1/2 cup chips to the topping. The chocolate will melt into gooey pockets. Keep the maple glaze or switch to a vanilla glaze.
• Apple Cinnamon Sticky Buns: Add 1 cup diced apples tossed with cinnamon to the pan before arranging the buns. Omit the chocolate. The apples soften and add a fruity sweetness. Use a caramel sauce with a hint of cinnamon.
• Salted Caramel Sticky Buns: Use a salted caramel sauce and sprinkle flaky sea salt over the buns before baking. Omit the blonde chocolate or use a dark chocolate. The salt balances the sweetness and enhances the nutty flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Freezer

Freeze unbaked assembled buns for up to 2 months. Bake from frozen, adding 10 minutes.

Reheat

Reheat baked buns in a 350°F (175°C) oven for 5–10 minutes until warm and sticky.

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

If the glaze becomes too sticky, you can reheat the buns in the microwave for a few seconds. For longer storage, refrigerate for up to 5 days, but the texture will be denser. Bring to room temperature or reheat before serving.

You can assemble the sticky buns up to 12 hours ahead. Slice the dough, arrange in the pan, add the pecans and chocolate, and brush with brown butter. Cover the pan tightly with plastic wrap and refrigerate.

When ready to bake, remove from the refrigerator, let sit at room temperature for 30 minutes, then bake as directed. The caramel and glaze can also be made ahead and stored separately. Reheat the glaze gently before using.

Serving ideas

Serve these sticky buns warm, straight from the oven, for the best pull-apart texture. The glaze should be glossy and slightly melted. Use a spatula to lift individual buns, making sure to scoop up the caramel and pecans from the bottom of the pan. These buns are perfect for a brunch table, a holiday breakfast, or a dessert with a scoop of vanilla ice cream.

To reheat leftovers, place them in a 350°F (175°C) oven for 5–10 minutes, or microwave individual buns for 20 seconds. The caramel will become gooey again. If the glaze has set, you can drizzle a little warm maple syrup over the top. These buns are best enjoyed fresh, but they are still delicious the next day. Pair them with coffee or tea for a comforting treat.

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

Instructions

1. Place the spiral brioche dough log on a clean cutting board. Using a sharp chef's knife, slice the log into thick, even rounds, about 1 1/2 inches thick. Each round should show the cinnamon swirl. Set the rounds aside. Chop the pecans into small pieces and set them aside in a bowl.
2. Take the block of golden caramel blonde chocolate and grate it on the large holes of a box grater. Grate directly over a plate or bowl to create a fluffy pile of chocolate shavings. Be careful not to grate your fingers; use a firm grip on the chocolate block.
3. Pour the caramel sauce into the bottom of a 9x13-inch baking pan. Spread it evenly to coat the entire bottom. The caramel will create a sticky, sweet base for the buns as they bake.
4. Place the sliced brioche rounds tightly in the caramel-lined pan, cut side up. They can touch each other; they will expand and pull apart after baking. Sprinkle the chopped pecans evenly over the buns, pressing them gently into the dough. Then sprinkle the grated blonde chocolate over the top.
5. Melt the brown butter until it is liquid and fragrant. Using a pastry brush, generously brush the tops and sides of the brioche rounds with the melted brown butter. Make sure each bun is coated, as the butter will help the buns brown and add a nutty flavor.
6. Preheat the oven to 350°F (175°C). Place the pan in the oven and bake the sticky buns for 25 to 30 minutes, until the dough is cooked through and the tops are golden brown. The caramel will bubble around the edges and the buns will puff up.
7. Remove the pan from the oven and let it cool for 5 minutes. While still warm, pour the warm maple cream cheese glaze over the buns, spreading it gently with a spatula. Use a spatula to lift a warm flaky portion of the sticky buns, making sure to scoop up the caramel and pecans from the bottom of the pan.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g

Sugar

30 g

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