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Sticky Buns
These homemade maple pecan sticky buns feature soft, fluffy cinnamon roll dough baked in a rich maple-brown-sugar caramel with toasty pecans that create the most irresistible sticky glaze when flipped warm from the oven.
👥 12 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 25 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●baking dish
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Make the dough. In the bowl of a stand mixer, combine the warm whole milk, softened butter, 2 cups of the flour, granulated sugar, salt, yeast, and egg. Using the dough hook, mix on low speed until combined. Add the remaining flour, a little at a time, until the dough is soft but not sticky (you may not need the full 3½ cups). Knead for 5–⏱️ 6 minutes, until smooth and elastic. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for ⏱️ 1 hour, or until doubled in size.
whole milk (warmed to 110°F)1 cup(250g) chopped pecans2 cupslarge egg1½ cup (113g) unsalted butter
2
Prepare the maple-pecan topping. Melt the butter in a medium saucepan over medium heat. Add the light brown sugar, maple syrup, vanilla and salt. Bring to a gentle simmer, whisking until smooth, about ⏱️ 2 minutes. Remove from heat. Pour the caramel mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle the chopped pecans evenly over the top.
3
Roll out the dough & add the filling. Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12×18-inch rectangle. Spread softened butter evenly over the dough. In a small bowl, mix the granulated sugar, light brown sugar, and cinnamon, then sprinkle evenly over the buttered dough.
ground cinnamon2 tablespoons(250g) chopped pecans2 cups
4
Shape the buns. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces (about 1½ inches wide). Arrange the rolls cut-side down over the pecan-caramel layer in the pan.
5
Second rise. Cover loosely and let rise in a warm place for 30–⏱️ 45 minutes, until puffy.
6
Bake. Preheat oven to 350°F (175°C). Bake for 22–⏱️ 25 minutes, until the rolls are lightly golden and cooked through. Tent loosely with foil if browning too quickly.
7
Invert & serve. Let buns cool in the pan for ⏱️ 5 minutes (no longer, or the caramel may stick). Place a large serving platter or baking sheet over the pan, carefully invert, and lift off the pan to reveal the sticky maple-pecan topping. Serve warm and enjoy!
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