Description
A small-batch recipe yielding four perfect, gooey, maple-drizzled sticky buns, crafted specifically for one or two people with zero waste and a quick rise time.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons granulated sugar
- ½ cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ teaspoon salt
- 3 tablespoons unsalted butter (for caramel)
- ½ cup packed brown sugar
- 2 tablespoons real maple syrup (for caramel)
- ¼ cup chopped pecans, toasted
- ½ cup powdered sugar (for glaze)
- 1 tablespoon real maple syrup (for glaze)
- 1–2 teaspoons milk (for glaze)
- Pinch of salt (for glaze)
Instructions
- Activate yeast: Combine warm milk and 1 teaspoon sugar in a small bowl, sprinkle yeast on top, and let sit for 5-10 minutes until foamy.
- Mix dough: In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.
- Knead dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 30-45 minutes until doubled.
- Prepare caramel: While dough rises, melt 3 tablespoons butter in a saucepan. Stir in brown sugar and 2 tablespoons maple syrup until smooth and bubbly. Pour into the bottom of a 6-inch round pan and sprinkle with chopped pecans.
- Shape buns: Punch down risen dough and roll into an 8×10 inch rectangle. Spread remaining 2 tablespoons melted butter over dough. Roll tightly into a log, pinch seam, and cut into four equal pieces. Place cut-side up in the prepared pan.
- Second rise: Cover pan and let buns rise for 20-30 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Brush tops with melted butter if desired. Bake for 20-25 minutes until golden brown and cooked through.
- Glaze and invert: Whisk powdered sugar, 1 tablespoon maple syrup, milk, and salt for glaze. Let buns cool in pan for 5 minutes, then invert onto a serving plate. Drizzle with glaze while warm.
Notes
Toast pecans in a dry skillet for 2-3 minutes before adding to enhance flavor. Use real maple syrup, not pancake syrup. For make-ahead, assemble buns the night before, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: sticky buns, small batch recipe, maple pecan buns, fall baking, easy breakfast, gluten-free option, dairy-free option