Description
Maple pecan sticky buns combine classic Southern comfort with Canadian maple sweetness, creating a luxurious breakfast pastry. Gooey caramel and toasted pecans elevate these rolls, promising a delightful morning indulgence for you.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 2 large eggs, room temperature
- 1 cup (240 ml) warm milk (about 110°F/43°C)
- 2.25 tsps (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- 6 tbsps (85 g) unsalted butter, softened
- 4 tbsps (60 g) unsalted butter, softened
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) brown sugar
- 2 tsps ground cinnamon
- 1 cup (100 g) pecan halves
- ½ cup (120 ml) maple syrup
Instructions
- Yeast Activation: Combine warm milk, yeast, and sugar in a mixing bowl. Let the mixture foam and bubble, signaling active fermentation.
- Dough Preparation: Blend remaining sugar, eggs, softened butter, flour, and salt into the yeast mixture. Knead until achieving a smooth, glossy dough with perfect elasticity.
- First Rise: Place dough in a greased container, cover with a cloth, and rest in a warm, draft-free spot. Allow the dough to double in volume, approximately 1-1.5 hours.
- Caramel Creation: Melt butter in a saucepan, then incorporate brown sugar and maple syrup. Stir until the mixture transforms into a rich, bubbling caramel sauce.
- Caramel Base: Pour caramel into a baking dish, spreading evenly. Sprinkle pecans across the surface to create a delectable foundation.
- Dough Rolling: Flour a work surface and roll the dough into a rectangular shape. Distribute softened butter, then generously coat with brown sugar and cinnamon mixture.
- Shaping and Cutting: Roll the dough tightly from the longest edge, forming a cylindrical log. Slice into twelve uniform segments using a sharp knife.
- Second Rise: Position the rolls cut-side down on the caramel-pecan base. Drape with a light cloth and allow a second rising period of 30-45 minutes.
- Baking and Serving: Preheat oven to 350F. Bake until the buns turn golden-brown and emit a tantalizing aroma, approximately 25-30 minutes. Immediately invert onto a serving platter to reveal the luscious caramel and pecan topping.
Notes
- Activate Yeast Carefully: Ensure milk is warm (110-115°F) to prevent killing yeast; too hot will destroy, too cold won’t activate properly.
- Knead Dough Perfectly: Develop gluten by kneading 8-10 minutes until smooth and elastic; prevents dense, tough buns and ensures soft texture.
- Control Rising Environment: Place dough in warm, draft-free spot around 80-85°F; use oven with light on or cover with warm towel to maintain ideal proofing conditions.
- Prevent Soggy Bottom: Line baking dish with parchment paper for easy removal and to avoid caramel sticking; allows clean inversion and prevents potential burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg