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

Tips for success

For the best texture, serve the sticky buns warm, as the caramel and glaze are most fluid and the brioche is soft. If making ahead, reheat individual buns in the microwave for 20 seconds or in a 300°F oven for 10 minutes to revive the gooeyness.

To prevent the glaze from becoming too thick, store it separately and warm it before pouring. When grating the chocolate, use a coarse grater for larger shavings that melt slowly, creating pockets of chocolate.

If you prefer a stronger maple flavor, add a teaspoon of maple extract to the glaze. To ensure the pecans stay crunchy, toast them lightly before adding. For a more decadent version, drizzle extra caramel sauce over the top before serving.

The buns are best enjoyed the same day, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a quick treat.

Variations

• Chocolate Hazelnut: Swap the blonde chocolate for milk chocolate and replace pecans with chopped hazelnuts. Add a teaspoon of hazelnut extract to the glaze for a nutty twist.
• Bourbon Maple: Stir 2 tablespoons of bourbon into the maple cream cheese glaze for a boozy kick. Reduce the maple syrup slightly to balance the flavors.
• Cinnamon Roll Classic: Omit the blonde chocolate and pecans, and instead sprinkle ground cinnamon over the brown butter. Use a vanilla cream cheese glaze instead of maple.
• Salted Caramel: Add 1/2 teaspoon of flaky sea salt to the caramel sauce before lining the pan. The salt will enhance the sweetness and add a savory crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving to restore softness and gooey caramel.

Freezer

Freeze unbaked assembled buns for up to 2 months. Bake from frozen, adding 10 minutes to the baking time. Thaw baked buns and reheat in the oven.

Reheat

Reheat individual buns in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes. Cover with foil to prevent over-browning.

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. The caramel and glaze may become firm, so reheat before serving.

For longer storage, keep them in the refrigerator for up to 5 days. To reheat, microwave each bun for 20-30 seconds or warm in a 300°F oven for 10 minutes. If the glaze has thickened, add a splash of milk to loosen it.

The sticky buns can be assembled up to 8 hours before baking. Prepare the pan with caramel and arrange the sliced dough, then cover and refrigerate.

When ready to bake, let the pan sit at room temperature for 30 minutes before placing in the oven. The glaze can also be made ahead and stored in the refrigerator; warm it gently before using. This is perfect for a stress-free brunch.

Serving ideas

Serve these sticky buns warm, straight from the pan, with a spatula to lift each portion. The caramel will stretch, and the buns will be soft and flaky. Pair them with a cup of strong coffee or a glass of cold milk to balance the sweetness. For a brunch spread, place the pan in the center of the table and let everyone pull their own bun.

These buns are also delicious with a dollop of creme fraiche or a scoop of vanilla ice cream for dessert. If you have leftovers, they can be served cold, but they are best reheated. Garnish with extra chopped pecans and a drizzle of maple syrup for a final touch. The contrast of textures and temperatures makes each bite satisfying.

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

Instructions

1. Slice the spiral brioche dough log into thick, even rounds, about 1 inch thick. Chop the pecans into coarse pieces. Grate the golden caramel blonde chocolate on a box grater into a pile of fine shavings.
2. Spread the caramel sauce evenly over the bottom of a baking pan. Arrange the brioche cinnamon roll rounds tightly in the pan, cut sides up, so they touch each other.
3. Brush the tops of the rolls generously with melted brown butter, making sure to get it into the crevices.
4. Bake in a preheated 350°F (175°C) oven until the rolls are golden brown and cooked through, about 25-30 minutes. The internal temperature of the dough should reach 190°F (88°C) for a fully baked brioche.
5. While the buns are still warm, sprinkle the grated blonde chocolate shavings over the top, then scatter the chopped pecans evenly.
6. Warm the maple cream cheese glaze slightly until pourable, then pour it evenly over the warm rolls, letting it seep into the layers.
7. Let the buns rest for a few minutes, then lift a warm, flaky portion with a spatula, ensuring you get the gooey caramel from the bottom. Serve immediately.

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.