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Maple Pecan Sticky Buns

Course Breakfast, Dessert
Prep Time 45 minutes
Cook Time 40 minutes
Proofing Time 2 hours 30 minutes
Servings 12 sticky buns

Ingredients

**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 ⅓ 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!