Maple Pecan Sticky Buns
Fluffy cinnamon buns baked over a rich maple caramel filled with pecans. You will be in breakfast/dessert heaven as soon as you flip these beauties over...
Servings: 6
Ingredients
The Dough...
- 1/2 cup of whole milk
- 1 1/2 teaspoons of active dry yeast
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 3 tablespoons of butter, melted and slightly cooled
- 2 cups of bread flour
- 1/2 teaspoon of salt
The Filling...
- 3 tablespoons of butter, softened
- 1/3 cup of brown sugar, packed
- 1 teaspoon of ground cinnamon
The Maple Pecan Topping...
- 1 1/4 cups of pecans, chopped
- 6 tablespoons of butter
- 1/2 cup of brown sugar, packed
- 1/4 cup of pure maple syrup
- 1 tablespoon of heavy cream
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of pure vanilla extract
- a pinch of salt
Instructions
Make the dough...
- In a small dish, whisk 1 1/2 teaspoons of active dry yeast and about 1/2 teaspoon of granulated sugar into 1/2 cup of warm whole milk. Set aside for about 5 minutes or until frothy
- In a large bowl, add 1 cup of the bread flour along with 1 large egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1/4 cup of granulated sugar and the yeast mixture and mix until smooth
- Add the remaining cup of bread flour and mix until a soft dough forms
- Transfer the dough onto a lightly floured surface and knead until soft, smooth and elastic
- Transfer the dough into a lightly oiled bowl and roll it over a few times to ensure that the outer surface is lightly coated
- Cover the bowl and let the dough rest in a warm place for 60-90 minutes or until doubled in size
Prep the maple pecan topping...
- Place a 10" oven safe saucepan over medium heat and bring 6 tablespoons of butter, 1/2 cup of brown sugar, packed, 1/4 cup of pure maple syrup, 1 tablespoon of heavy cream, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of pure vanilla extract and a pinch of salt up to a low simmer
- Simmer for 2 minutes and transfer off of the heat
- Spread 1 1/4 cups of chopped pecans over the mixture and set aside to cool for now
Prep the rolls...
- Transfer the dough onto a lightly floured surface and gently roll into an evenly thick rectangle about 10” wide and 12” long
- Spread 3 tablespoons of softened butter over the surface
- Combine 1/3 cup of brown sugar and a teaspoon of ground cinnamon and sprinkle with evenly over the butter
- Roll the dough tightly from the longer end
- Use a sharp knife or unscented dental floss to divide the roll into 6 even portions
- Place the rolls over the maple pecan mixture
- Cover the baking dish with plastic wrap and let the rolls rest in a warm place for about 45 minutes
Bake & serve...
- Preheat your oven to 350°
- Once the rolls are nice and puffy, uncover and bake in a 350° oven for 24-26 minutes or until the rolls are golden brown
- Transfer the rolls out of the oven and let them rest for 5-10 minutes
- Carefully invert the rolls onto a serving dish and enjoy warm