Maple-Glazed Pecan and Brown Sugar Cinnamon Bun
This maple-glazed pecan and brown sugar cinnamon bun makes a show-stopping centerpiece for a holiday or weekend brunch.
Yield: 8 servings
  • 1 cup pecans, chopped
  • ⅓ cup dark brown sugar
  • ½ tsp cinnamon
  • 4 tbsp unsalted butter, melted
  • 1 large egg, lightly beaten
  • 2 tbsp maple syrup
For the sticky bun dough
  • 1 cup milk
  • 4 tbsp unsalted butter, chopped
  • 2¼ tsp active dried yeast
  • 3½ cups all purpose flour
  • ½ cup sugar
  • 1 large egg
  1. To make the sticky bun dough, combine the milk and butter in a small saucepan over low heat. Cook until the butter is completely melted and the milk is lukewarm, stirring occasionally. Pour into a measuring cup and stir in the yeast to activate it. Allow to sit for 5 minutes. If the mixture starts to become foamy, then the yeast is ready to use.
  2. Place the flour, sugar, egg, and yeast-milk mixture into the bowl of a stand mixer fitted with the hook attachment. Mix on low speed until the dough starts to come together, about 5 minutes. Increase speed to medium-high and then mix for another 4-5 minutes, or until smooth. Transfer the dough to a greased bowl and cover with plastic wrap or a damp towel. Allow to rise in a warm place until doubled in size, about 1.5 hours.
  3. While the dough is rising, stir together the pecans, sugar, and cinnamon in a small bowl. Set aside.
  4. Once the dough is ready, roll it out on a lightly floured work surface to a 20x12-inch rectangle. Brush with the melted butter and sprinkle with the pecan mixture. Cut the dough into 6 equal strips. Roll one strip up tightly, then place on top of the end of another strip and roll again. Repeat with the remaining dough until all of the strips are used to create one large spiral. Place in a lightly greased 10-inch pie plate or springform pan. Cover with plastic wrap and allow it to rest in a warm place for 30 minutes.
  5. Heat oven to 325F. Brush the bun with the lightly beaten egg and bake for 40-45 minutes, or until golden and cooked through. Allow to cool for 10 minutes, then brush with the maple syrup. Serve warm.
Recipe from Donna Hay
Recipe by Joanne Eats Well With Others at