Ingredients
Scale
**For the Dough:**
- 1 ¼ cups milk (300 ml)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar (for blooming the yeast)
- 4 ¾ cups all-purpose flour (spooned and leveled (593 g))
- 1 ½ teaspoons salt
- 2 tablespoons sugar
- 2 eggs (whisked)
- ½ cup unsalted butter (softened (112 g))
- 1 tablespoon vanilla
**For the Filling:**
- ¾ cup unsalted butter (softened (168 g))
- 1 â…“ cups brown sugar (293 g)
- 2 tablespoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
**For the Maple Pecan Sticky Topping:**
- ¾ cup unsalted butter (softened (168 g))
- 1 tablespoon vanilla
- 1 ½ cups brown sugar (330 g)
- ½ cup maple syrup (120 ml)
- ¼ cup heavy cream (60 ml)
- ¼ teaspoon salt
- 1 cup chopped pecans (112 g)
Instructions
**For the Dough:**
- Heat the milk to 105-110°F. Bloom the yeast by mixing the yeast, sugar, and lukewarm milk together. Let it sit for 10 minutes until foamy.
- In a stand mixer, mix the flour, salt, and sugar.
- Add the eggs, softened butter, and vanilla. Mix until combined.
- Add the milk and yeast mixture and blend until everything is well mixed. Switch to a dough hook and knead for 5-7 minutes on medium speed until the dough pulls away from the sides and forms a smooth, slightly sticky ball.
- Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours until doubled in size.
**For the Filling:**
- Mix the softened butter, brown sugar, cinnamon, nutmeg, and salt together.
**For the Maple Pecan Sticky Topping:**
- Mix the softened butter, vanilla, brown sugar, maple syrup, heavy cream, and salt together.
- Spread the sticky topping evenly on the bottom of a greased 9 x 13-inch casserole dish. Sprinkle the chopped pecans on top.
**Assembling and Baking the Sticky Buns:**
- Once the dough has risen, press it down to release the air and roll it out on a floured surface into an 18 x 12-inch rectangle.
- Spread the filling evenly over the dough. Roll the dough into a long log and cut into 1 ½-inch wide buns, yielding about 12 buns.
- Place the buns in the prepared dish with the sticky topping. Cover loosely with greased plastic wrap and let them proof in a warm place for about an hour until doubled in size.
- Preheat the oven to 350°F.
- Once proofed, bake the buns for 40-45 minutes until golden brown.
- Let the buns cool for 5 minutes, then flip them onto a large serving tray to reveal the sticky topping.
- Serve and enjoy! Store leftovers in an airtight container or Ziploc bag for up to three days. Rewarm before serving for the best taste!