St Pierre Bakery has an exciting hack for all the home bakers out there: Maple Pecan Sticky Buns made with their delicious Brioche Slider Rolls. This quick and easy recipe will have your kitchen filled with the warm scent of cinnamon, maple, and buttery goodness.
Instead of the usual dough preparation, these sticky buns use St Pierre’s soft and fluffy brioche rolls as the base. The light sweetness and soft texture of the brioche allow it to soak up the rich maple caramel sauce beautifully. This recipe offers a little Parisian flair while keeping things simple enough for any baking level.
The sliders are doused in a glossy, homemade maple caramel sauce made from butter, maple syrup, brown sugar, and cream, and then sprinkled with pecans for that perfect crunch. Once baked and inverted, these buns emerge golden, sticky, and irresistible.
Whether you’re craving a sweet treat for breakfast or looking to wow guests at a weekend brunch, these Maple Pecan Sticky Buns are the way to go. Serve them warm with a side of whipped cream for an extra indulgent touch.
Maple Pecan Sticky Buns Recipe
Ingredients:
- 1 pack St Pierre Brioche Sliders
- 1 tsp ground cinnamon
- 1 cup pecan nuts
For the Maple Caramel Sauce
- 1 stick/4 oz salted butter
- ½ cup maple syrup
- ⅔ cup light brown sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (or whipping cream)
Directions:
- Preheat the oven to 375°F.
- Find an ovenproof baking dish that will fit the sliders in snugly. Place the dish on an oven tray then grease it with a little butter.
- Toss the pecan nuts in the cinnamon and then scatter evenly on the base of the dish. Set to one side.
- Add all the ingredients for the sauce into a heavy based saucepan and bring to a gentle bubble. Simmer for 5 minutes until smooth, glossy and slightly thickened. Carefully pour the sauce over the nuts in the dish.
- Turn the sliders over and place top-sides down onto the maple sauce, nestling them in slightly. Leave for 5 minutes and then cover loosely with aluminum foil and pop in the oven for 20-25 minutes.
- Remove the foil and place a large serving plate over the top of the dish so it’s completely covered.
- Using oven gloves, carefully invert the dish and plate together so the buns are the right way up and allow the sticky maple buns to fall out onto the plate.