October in Harpswell brings a noticeable shift in pace. Fishing boats return to shore earlier in the day. The coastal landscape transitions into muted golds, reds and browns. Kitchens become spaces for more thoughtful preparation as the weather cools. It’s a great time to focus on recipes that are a bit more involved, recipes that highlight local ingredients and reward the time you spend on them — like maple pecan sticky buns.
Sticky buns often are seen as a decadent treat. The version I make emphasizes clean, high-quality ingredients that are easily found in Maine. The recipe starts with a basic yeast dough that is kneaded in a stand mixer to build structure while keeping the dough soft and tender. The filling is a simple mix of butter, cinnamon and brown sugar.
The buns are coated with a sauce made from local maple syrup and pecans. This combination adds natural sweetness and a satisfying texture. As the buns bake, the syrup caramelizes and creates a glossy glaze that seeps into the dough, forming a thick, flavorful topping. I’ve also noticed that the sauce helps the buns stay moist, even through the next day.
Harpswell and the Midcoast provide plenty of chances to source ingredients locally. Although Maine’s maple syrup season is several months away, you still can buy syrup from local sugarhouses and retailers. This keeps the regional flavor intact. While pecans aren’t grown in Maine, they are available from suppliers who focus on quality and sustainable sourcing. This lets home bakers support ethical practices.
One practical benefit of maple pecan sticky buns is their flexibility. You can prepare the dough ahead of time, refrigerate it overnight and shape it the next morning before baking. This makes the recipe approachable for home cooks who also work on boats, tend gardens or manage seasonal businesses alongside their household duties. After baking, the buns are versatile enough to serve for breakfast, as an afternoon snack or as a cozy dessert.
Beyond the recipe itself, this baking approach highlights a few simple principles: Focus on quality ingredients, practice precise techniques and use local resources whenever possible. Maple pecan sticky buns show that fall baking can be efficient, thoughtful and steeped in local flavors.
For Harpswell residents, October offers a chance to reset routines, explore reliable recipes and incorporate regional ingredients into everyday meals. Maple pecan sticky buns are a practical yet indulgent way to celebrate the season. They’re a treat that complements the crisp coastal air and the slower, more mindful pace of life during this time of year.
Maple pecan sticky buns
Makes: 12 servings
Total time: About 4 hours
Dough ingredients:
- 1.5 cups milk
- 1/2 cup heavy cream
- 1.5 teaspoons dry instant yeast
- 1/2 cup sugar
- 3 eggs
- 5 3/4 cups bread flour, plus more for dusting
- 7 tablespoons butter, softened
- 1/2 teaspoon salt
Cinnamon filling:
- 1/2 cup packed brown sugar
- 2 tablespoons cinnamon
- 3 tablespoons butter, melted
Maple pecan sticky sauce:
- 12 tablespoons butter
- 2/3 cup maple syrup
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 2 cups chopped pecans
Directions:
In the bowl of a stand mixer, combine all the dough ingredients except the butter. Mix the dough on low speed until incorporated, about 3 minutes. Add in softened butter and increase the speed slightly, mixing for 10 minutes until the dough comes together. Cover the bowl with plastic wrap and let it proof for 2 hours.
Move the dough to the fridge for 2 hours or overnight. Remove the dough from the fridge, sprinkle a clean work surface with flour, and roll the dough into a rectangle, roughly 27 inches by 17 inches and 1/3-inch thick. Make sure there is enough flour underneath the dough to prevent it from sticking to the counter.
Spread the melted butter all over the dough, then sprinkle the brown sugar and cinnamon all over the surface. Starting with the short end of the rectangle, roll the dough tightly. Cut this larger roll into 1.5-inch-thick rolls. Set aside while making the sauce.
Combine the butter, maple syrup and brown sugar in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves and mixture thickens slightly. Stir in salt. Remove from heat.
Pour sauce into 9-by-13-inch baking pan. Lift the pan and tilt to coat the sides. It will fall back down, but the butter will remain on the sides. Sprinkle chopped pecans on top of the sauce and arrange buns. Cover with plastic wrap and let proof for 1.5 hours.
Preheat oven to 335 degrees. Bake for 15 minutes, then lower the temperature to 325 degrees and bake for another 15 minutes or until golden brown. Remove from oven and cool 5 minutes. While buns are still warm, place a piece of parchment paper on top, cover with a baking sheet, and carefully flip the dish onto the sheet while wearing hot gloves. Lift the baking dish to see the sticky buns. Enjoy!
