Maple Pecan Sticky Buns (Print Version)
Soft cinnamon buns with maple-glazed pecan topping, perfect for breakfast or a sweet snack.
# Ingredients:
→ Dough
01 -
3/4 cup warm milk
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup granulated sugar
04 -
1/4 cup unsalted butter, melted
05 -
1 large egg
06 -
3 cups all-purpose flour
07 -
1/2 teaspoon salt
→ Filling
08 -
1/2 cup packed brown sugar
09 -
2 teaspoons ground cinnamon
10 -
3 tablespoons unsalted butter, softened
→ Maple Pecan Topping
11 -
1/2 cup unsalted butter
12 -
1/2 cup packed brown sugar
13 -
1/3 cup pure maple syrup
14 -
1 cup pecans, chopped
# Steps:
01 -
In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Allow the mixture to stand for 5 to 10 minutes until the surface becomes foamy.
02 -
Add melted unsalted butter, egg, all-purpose flour, and salt to the activated yeast mixture. Knead by hand or with a dough hook until a smooth, elastic dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
03 -
Roll the risen dough on a lightly floured surface into a rectangle. Evenly spread softened butter over the dough, sprinkle with brown sugar and ground cinnamon. Roll into a tight log, then slice into 9 even pieces.
04 -
In a baking dish, melt unsalted butter and gently stir in brown sugar, pure maple syrup, and chopped pecans. Spread topping mixture evenly across the base of the dish.
05 -
Arrange the dough slices, cut side down, over the maple pecan topping in the baking dish. Cover and allow to rise for 30 minutes.
06 -
Preheat oven to 350°F. Bake buns for 25 to 30 minutes until golden brown and bubbling.
07 -
Cool baked buns in the dish for 5 minutes, then invert onto a large serving plate to allow the sticky topping to coat the tops of the buns.
# Notes:
01 -
For uniform slicing, use unflavored dental floss to cut the dough log into individual buns.