These buns use whole spelt flour, which gives the dough a gentle nuttiness without making it heavy. The crumb stays soft even the next day, which is rare for a homemade yeasted bun.
The maple glaze is simple: butter, maple syrup, and a pinch of salt, cooked briefly before the pecans go in. It sets into a sticky, pull-apart coating once the buns flip out of the pan.
Spelt dough is slightly more extensible than wheat dough, so it rolls out easily and doesn’t spring back. That makes shaping the buns straightforward, even if you don’t bake often.
You can prepare the dough the night before, refrigerate it overnight, and bake in the morning. The slow cold rise builds a slightly deeper flavor in the dough.
Why You’ll Love This Recipe
- Whole spelt dough stays soft and tender for two days.
- Maple glaze sets into a clean, pull-apart sticky layer.
- Overnight cold rise option means minimal morning prep.
- Toasted pecans add crunch against the soft spelt crumb.
Ingredient Notes
- Whole spelt flour: Whole spelt gives a nuttier, slightly denser crumb than white spelt. You can use white spelt for a lighter texture, but reduce the liquid by about 15 ml.
- Instant dried yeast: Instant yeast goes directly into the flour without proofing. If using active dry yeast, dissolve it in the warm milk first and let it sit for 5 minutes before adding.
- Maple syrup: Use Grade A dark maple syrup for a stronger caramel note. Lighter Grade A syrup works but the glaze will be milder in flavor.
- Unsalted butter: Used in both the dough and the glaze. For a dairy-free version, substitute a good-quality plant-based block butter in equal amounts in both.
- Pecans: Toast them in a dry pan for 3 to 4 minutes before using. Raw pecans work but toasted ones have a deeper, slightly bitter edge that holds up against the sweet glaze.
- Whole milk: Full-fat milk keeps the dough rich and soft. Oat milk is a reliable dairy-free substitute here and doesn’t noticeably change the texture.
Spelt Sticky Maple Pecan Buns
Description
Whole spelt flour keeps the dough tender and slightly nutty, which balances the richness of the maple-butter glaze and toasted pecans pressed into every layer.
Ingredients
Spelt Dough
Maple Pecan Glaze
Filling
Instructions
Make the Dough
- Whisk the whole spelt flour, instant yeast, salt, and sugar together in a large bowl or the bowl of a stand mixer.
- Add the warm milk, softened butter, and egg. Mix with a dough hook on medium speed for 6 to 8 minutes, or knead by hand for 10 minutes, until the dough is smooth and slightly tacky but pulls away from the bowl.
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rise at room temperature for 1 to 1.5 hours until doubled, or refrigerate overnight for a slow rise.
Make the Maple Pecan Glaze
- Melt the butter in a small saucepan over medium heat. Add the maple syrup, brown sugar, and salt. Stir and cook for 2 minutes until the sugar dissolves and the mixture looks glossy.
- Remove from heat and stir in the toasted chopped pecans. Pour the glaze evenly into a greased 23 x 33 cm baking pan. Set aside.
Fill and Shape the Buns
- Mix the softened butter, brown sugar, cinnamon, and finely chopped pecans for the filling in a small bowl until combined.
- Turn the risen dough onto a lightly floured surface. Roll it out to a 35 x 25 cm rectangle, working gently to avoid tearing.
- Spread the filling evenly over the dough, leaving a 1 cm border along the far long edge.
- Roll the dough tightly from the near long edge toward the far edge, forming an even log. Press the seam gently to seal.
- Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss. Place the pieces cut-side down in the pan on top of the glaze.
- Cover loosely with plastic wrap and let the buns rise for 45 minutes at room temperature until noticeably puffed. If the dough was refrigerated overnight, allow 1 to 1.5 hours.
Bake and Invert
- Heat the oven to 180 C / 355 F. Remove the plastic wrap from the pan.
- Bake the buns for 28 to 32 minutes until deep golden on top and the internal temperature reads 88 to 90 C / 190 to 194 F on an instant-read thermometer.
- Remove from the oven and let the buns rest in the pan for exactly 5 minutes. Place a large board or tray over the pan and invert firmly in one motion.
- Lift the pan away slowly so the glaze and pecans settle on top. Serve warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 40mg14%
- Sodium 185mg8%
- Potassium 210mg6%
- Total Carbohydrate 52g18%
- Dietary Fiber 4g16%
- Sugars 22g
- Protein 7g15%
- Vitamin A 320 IU
- Calcium 55 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 1.5 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 195 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not add flour if the spelt dough feels slightly tacky - that stickiness keeps the crumb soft after baking.
- Refrigerate the shaped buns overnight for a slow rise and slightly more complex flavor in the finished bun.
- Pour the full glaze into the pan base before loading the buns - do not reserve any for drizzling later.
- Invert the buns onto a tray or board within 5 minutes of pulling from the oven before the maple glaze sets hard.
- Toasting the pecans is optional but raises the depth of flavor noticeably against the sweet maple base.
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