Description
These Maple Pecan Sticky Buns are soft, fluffy, and loaded with a cinnamon-spiced filling and a rich maple pecan topping. Perfect for a weekend brunch or special occasion, these sticky buns combine the warmth of cinnamon, butter, and brown sugar with the nutty crunch of pecans, all baked to golden perfection.
Ingredients
Dough
- 4 1/2 – 5 cups all purpose flour
- 1/4 cup (50g) granulated sugar
- 2 packets instant yeast (4 1/2 tsp)
- 3/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup (250ml) water
- 1/2 cup (118ml) milk
- 5 tbsp Danish Creamery European Style Sea Salted Butter, sliced
- 1 large egg
Filling
- 1/4 cup (55g) Danish Creamery European Style Sea Salted Butter, room temperature
- 1/2 cup (100g) light brown sugar, packed
- 2 tbsp ground cinnamon
Maple Pecan Topping
- 3/4 cup (185g) Danish Creamery European Style Sea Salted Butter
- 1/2 cup (160g) pure maple syrup
- 1 cup (200g) light brown sugar, packed
- 1/2 tsp kosher salt
- 1 tbsp vanilla extract
- 2 cups pecan halves, chopped
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, instant yeast, kosher salt, and ground cinnamon to evenly distribute dry ingredients for the dough.
- Warm Liquids: In a heat-safe glass, combine water, milk, and sliced butter. Microwave for 30 to 45 seconds until warm to the touch but not hot, allowing some butter to remain unmelted.
- Combine Wet and Dry: Pour the warm liquid mixture into the dry ingredients along with the egg, mixing with a wooden spoon to start forming dough.
- Add More Flour: Mix in 2 more cups of flour; the dough will become thick and sticky.
- Incorporate Remaining Flour: Add 1/2 cup flour and mix until dough turns shaggy and harder to stir, then set aside the spoon and begin kneading by hand.
- Knead Dough: Add another 1/4 cup flour as needed; knead until dough forms a soft, smooth, and tacky mass. Test by pressing a finger into dough; if it sticks, add up to another 1/4 cup flour and knead again.
- Rest Dough: Shape the dough into a ball and let it rest uncovered for 10 minutes; it should puff up noticeably but not double in size.
- Roll Out Dough: Place dough on a lightly floured surface and pat into a rough rectangle, then roll into a 14x16 inch rectangle.
- Spread Filling: Evenly spread room temperature butter on the dough leaving a 1/4 inch border, then sprinkle brown sugar and cinnamon evenly over the butter layer.
- Roll Dough Log: Beginning at the 16-inch end, roll the dough tightly into a log, then gently squeeze the log ends to compact it.
- Cut Rolls: Use unflavored dental floss or thin sewing thread to cut the log into 12 even rolls by first cutting the log in half, then halves again to create 4 segments, and each segment into 3 rolls.
- Prepare Maple Pecan Topping: In a saucepan over medium heat, melt butter, maple syrup, and brown sugar while stirring until smooth. Remove from heat and stir in kosher salt and vanilla extract.
- Assemble Rolls: Pour the maple pecan syrup into a 9x13 inch baking dish to cover the bottom, sprinkle chopped pecans evenly over the syrup, then place the cut rolls on top.
- Proof Rolls: Cover the dish with a towel and let rolls rise in a warm spot for 1 hour until doubled in size. If in a cold environment, preheat oven to lowest temperature, turn it off and place rolls inside to proof.
- Bake Rolls: Preheat oven to 350°F (remove rolls if proofed inside oven), and bake rolls for 30-35 minutes until tops are light golden brown.
- Cool and Serve: Let the sticky buns cool in the pan for 5 minutes, then invert the pan onto a serving platter to release the sticky buns topped with maple pecan syrup. Serve warm and enjoy!
Notes
- Use unflavored dental floss or thin thread to cut rolls for clean slices without squishing dough.
- If your dough is too sticky, add flour gradually, but avoid over-flouring which can toughen the rolls.
- Proofing in a warm place helps yeast activity; if your home is cold, use the oven as a proofing box.
- Allow rolls to cool slightly before inverting to avoid burns from hot syrup.
- These sticky buns are best enjoyed fresh but can be reheated gently before serving.
