Maple Pecan Sticky Buns
Serves 1230 mins prep40 mins cook
Fluffy, gooey, caramel-y, maple pecan goodness!
0 servings
What you need
Instructions
To Make the Dough: Add the warm milk, active dry yeast, and 1 teaspoon sugar to the bowl of a stand mixer. Give it a quick whisk and set aside for 5 minutes, until it become frothy. Add the egg, remaining 2 tablespoons sugar, salt, vanilla, and flour into the bowl. Fit the stand mixer with the paddle attachment and knead the mixture on LOW for 4-5 minutes, until the dough is pulling away from the edges. Add up to 1/3 cup more flour if needed. Add the softened butter one tablespoon at a time, until the dough is soft and pliable. Cover the bowl with plastic wrap and set aside in a warm environment, like your oven with the light turned on, to rise for 30 minutes. To Make the Filling: Combine the brown sugar and cinnamon together. Mix well. Set aside with the softened butter. To Make the Maple Pecan Topping: Combine the brown sugar, maple syrup, butter, cinnamon, heavy cream, and vanilla together in a saucepan over medium high heat. Bring to a low boil, then stir in the chopped pecans and a pinch of salt. Keep at a low boil for 2-3 minutes, until thickened to a caramel-like texture. Remove from heat to cool to room temperature. To Assemble the Sticky Buns: Roll out the risen dough on a lightly floured surface to a 10x20” rectangle. Spread the 4 tablespoons softened butter over the dough. Evenly sprinkle the sugar mixture on top. Roll up the dough tightly. Using a sharp serrate knife, slice into 12 equal-sized rolls. Pour the maple pecan topping into a 9x13” greased baking pan. Evenly spread out with a spatula. Add the buns on top of the mixture. Cover the baking pan to rise in a warm environment until doubled in size, about 30-40 minutes. To Bake: Preheat oven to 350F. (Optional) Evenly drizzle ¼ cup heavy cream over the buns. Bake the sticky buns for 20-23 minutes, until golden on top. Let rest for 10 minutes before flipping over to enjoy!