Pecan Sticky Buns with Maple
Breakfast has never been more indulgent. These are glorious make-ahead maple pecan sticky buns. This homemade sticky bun recipe will convert even the purist of cinnamon roll lovers.
Dough:
1 cup whole milk (240 mL)
2/3 cup granulated sugar (135 g)
1½ Tbsp. active dry or instant yeast (2 standard packets)
½ cup butter, softened to room temperature and cut into 4 pieces (115 g)
2 large eggs, at room temperature
½ tsp. kosher salt
4½ cups all-purpose flour, unbleached, spoon and leveled (563 g)
Topping:
2 cups pecans, chopped (250 g)
½ cup (1 stick) butter (115 g)
2/3 cup light or dark brown sugar, packed (135 g)
¼ cup whole milk (60 mL)
1/3 cup pure maple syrup (80 mL)
¼ tsp. kosher salt
Filling:
¼ cup unsalted butter, softened to room temperature (60 g)
½ cup packed light or dark brown sugar (100 g)
2 tsp. ground cinnamon
Make the Dough:
Heat milk to about 95°F (35°C) on the stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal).
Manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with active yeast. On low speed, beat in the softened butter until it is slightly broken up. Beat in the eggs, one at a time, and then the salt. The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms.
Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
Make the Topping:
Grease the bottom and sides of a 9x13" baking dish. Spread pecans in an even layer in the pan. Set aside. Combine the rest of the topping ingredients in a small saucepan over medium heat. Stir until the butter has melted, then bring to a simmer. Allow to simmer for 1 minute, stirring occasionally. Remove from heat, give it a quick whisk, then pour over pecans. Set aside.
Roll the Dough:
Turn the risen dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18" rectangle. Make sure the dough is smooth and evenly thick.
Add the Filling:
Spread softened butter all over dough. Top evenly with the brown sugar and cinnamon. Tightly roll up the dough to form an 18" long log. Cut into 12 even rolls. Arrange them on top of the pecan topping.
Let the Dough Rise:
Cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm environment again for about 45-60 minutes.
Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).
Bake the Roll:
Bake rolls for 25 minutes or until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don't over-brown. Remove from the oven and place on a wire rack. Cool for 5 minutes.
Using oven mitts, carefully invert the pan onto a large serving platter. The warm topping will deliciously melt down the sides. Serve warm.
Makes a dozen buns.
Cook's Notes:
- Overnight: To prepare the night before serving, prepare the rolls up to the filling. Cover the rolls tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with baking.
- Freezing: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying.
- Yeast: If using active dry yeast, the rise times will be slightly longer. I always use an instant yeast.
- Brown Sugar: Dark brown sugar is wonderful for extra flavour, but light brown sugar can work in a pinch.