Description
Soft, buttery layers of bread coated in maple-cinnamon sugar and chopped pecans, baked until golden and drizzled with maple glaze. A stunning treat for breakfast, brunch, or holiday gatherings.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ½ tsp salt
- ¾ cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
For the Filling:
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ½ cup chopped pecans
- 2 tbsp pure maple syrup
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tbsp milk, as needed
Instructions
- Make the dough: In a large bowl, whisk flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until a dough forms. Knead 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Prepare filling: In a bowl, mix melted butter, brown sugar, cinnamon, pecans, and maple syrup.
- Shape bread: Punch down dough and roll into a 12×20-inch rectangle. Spread filling evenly over dough. Cut into strips, stack them, then cut into squares. Place stacks upright in a greased loaf pan.
- Second rise: Cover and let rise 30–40 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake 35–40 minutes, covering with foil if top browns too quickly.
- Glaze: Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over warm bread before serving.
Notes
- Bread is best served warm so the layers pull apart easily.
- For extra crunch, sprinkle more pecans on top before baking.
- Can be prepped ahead: refrigerate assembled loaf overnight, then bake fresh in the morning.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American
