Maple Pecan Sticky Buns Fall Breakfast
- Cook Time: 3 hours 15 minutes (includes rising time)
- Total Time: 3 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed (divided)
- 2 tbsp ground cinnamon
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted (for topping)
- 1 cup chopped pecans
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and one tablespoon of the granulated sugar. Let it sit for about 5 to 10 minutes until it becomes foamy. Add the remaining granulated sugar, melted butter, egg, salt, and half of the flour. Mix until combined, then gradually add the remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or use a dough hook on medium-low speed for 5 minutes. The dough should be smooth and slightly tacky. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare your baking pan. In a small bowl, whisk together the 1/4 cup melted butter, maple syrup, and 1/2 cup of the brown sugar. Pour this mixture into the bottom of a 9×13 inch baking pan, spreading it evenly. Sprinkle the chopped pecans over the top of the syrup mixture.
- Once the dough has doubled, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the 1/2 cup of softened butter over the dough. In a small bowl, mix the remaining 1/2 cup brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
- Starting from the long edge, roll the dough up tightly into a log. Cut the log into 12 even slices using a sharp knife or dental floss. Place the rolls cut-side down in the prepared baking pan on top of the pecan mixture. Cover and let them rise for another 45 minutes until puffy.
- Preheat your oven to 350°F (175°C). Bake the buns for 25 to 30 minutes, or until they are a deep golden brown. If they seem to be browning too quickly, you can tent them loosely with aluminum foil for the last 10 minutes of baking.
- Remove the pan from the oven and let it cool for only 5 minutes. Place a large serving platter or a sheet of parchment paper over the pan and carefully invert it. Let the glaze drip down over the buns for a minute before removing the pan. Serve warm.