Description
Irresistible maple pecan sticky buns promise comfort straight from grandma’s kitchen, delivering warm, gooey goodness with each delectable bite. Maple-glazed pastries will transport breakfast lovers to a sweet morning paradise where indulgence meets home-baked perfection.
Ingredients
Scale
Maple Pecan Sticky Buns
Main Ingredients:
- 4 cups (500 g) all-purpose flour
- 2 large eggs, room temperature
- 1 cup (240 ml) warm milk (about 110F/43C)
- 2 ¼ teaspoons (1 packet) active dry yeast
Filling and Topping Ingredients:
- ½ cup (100 g) brown sugar
- 2 teaspoons ground cinnamon
- 1 cup (100 g) pecan halves
- ½ cup (120 ml) maple syrup
Wet and Binding Ingredients:
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, softened
- 4 tablespoons (60 g) unsalted butter, softened
- ½ cup (115 g) unsalted butter
- ½ teaspoon salt
Instructions
- Awaken the yeast by combining warm milk, yeast, and a portion of sugar in a mixing vessel. Allow the mixture to become frothy and bubbly, indicating active fermentation.
- Incorporate remaining sugar, eggs, softened butter, flour, and salt into the yeast mixture. Knead the dough thoroughly until achieving a smooth, elastic consistency with a glossy surface.
- Transfer the dough to a greased container, drape with a clean cloth, and position in a draft-free, warm environment. Let the dough expand and rise until its volume doubles.
- Craft the maple pecan caramel by melting butter in a saucepan. Introduce brown sugar and maple syrup, stirring until the mixture transforms into a silky, bubbling liquid.
- Pour the caramel into a prepared baking dish, creating an even layer. Scatter pecans across the caramel surface, ensuring uniform distribution.
- Dust a work surface with flour and roll the dough into a rectangular shape. Spread softened butter evenly, then sprinkle the brown sugar and cinnamon mixture across the entire surface.
- Carefully roll the dough from the longest edge, creating a tight cylindrical log. Slice the log into twelve equal segments.
- Arrange the rolled sections cut-side down atop the caramel and pecan base. Cover with a lightweight cloth and allow a second rising period.
- Preheat the oven to 350F. Bake the sticky buns until they develop a rich, golden-brown exterior, approximately 25-30 minutes.
- Remove from the oven and immediately invert the baking dish onto a serving platter, allowing the caramel and pecans to drape over the buns.
Notes
- Activate yeast with warm milk just above body temperature to ensure proper fermentation and maximum rise.
- Knead dough thoroughly to develop gluten, creating a soft and stretchy texture that results in tender sticky buns.
- Let dough rise in a draft-free, warm environment like near a preheated oven to accelerate yeast activity and improve volume.
- Cover rising dough with a damp cloth to prevent surface from drying out and forming a crusty layer.
- Use room temperature butter when spreading filling to ensure even distribution and easier spreading across the dough.
- Cut rolls with a sharp serrated knife or dental floss for clean, precise slices without squishing the delicate dough.
- Allow sufficient resting time between rising stages to develop complex flavors and achieve optimal texture.
- Test doneness by inserting a toothpick in the center of the buns – it should come out clean with no raw dough.
- Invert baking dish immediately after baking to prevent caramel from hardening and allow sticky sauce to coat buns evenly.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for extended freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg