Maple Sticky Buns Recipe – Learn Like a Pro : There has never been a more decadent breakfast! These are my amazing maple pecan sticky buns that I make ahead of time. Even the most ardent fan of cinnamon rolls will be won over by this recipe for handmade sticky buns. Please read through all of my guidelines before starting for the greatest results.
Maple Sticky Buns Recipe – Learn Like a Pro
Ingredients
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
Topping
- 2 cups (250g) chopped pecans
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2/3 cup (135g) packed light or dark brown sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) pure maple syrup
- 1/4 teaspoon salt
Filling
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
InstructionsÂ
Get the dough ready: Using a dough hook or paddle attachment on your stand mixer, whisk together the yeast, two Tablespoons sugar, and warm milk. Once the mixture becomes foamy on top, cover and let it sit for around five minutes.If you don’t have a mixer, you may still do this in a sizable basin and combine the dough using a large wooden spoon or silicone spatula in the following step. It will require some arm strength. Although it works, the sticky dough keeps getting trapped in the beaters of a hand mixer. It is preferable to mix by hand using a silicone spatula or wooden spoon
Beat in the softened butter and the remaining sugar (it should weigh around 100g or 1/2 cup) on medium speed until the butter is just barely broken up. Mix in the salt and eggs, beating on medium speed until well blended. Don’t worry if the butter stays in pieces—it won’t actually incorporate into the mixture. Reduce the speed of the mixer to low and gradually add 1 cup of flour at a time, making sure each cup is completely mixed in before adding more. Add the remaining 1/2 cup after adding the first 4 cups, and beat for 3 minutes, or until the dough comes together and starts to pull away from the sides of the basin. The dough will be tender.
Prepare the topping in the interim: Grease a 9-by-13-inch glass or metal baking dish on the bottom and sides. Evenly distribute the chopped pecans around the pan. Put aside. The remaining topping ingredients should be combined in a small saucepan and heated to medium. After stirring until the butter melts, boil the mixture. Simmer for two minutes, stirring now and then. Take off the heat, whisk briefly, and then drizzle over the pecans. Put aside.
Spread the dough out: To get the air out of the dough, punch it down. Roll the dough into a 12 by 18-inch rectangle using a rolling pin that has been lightly floured after placing it on the work surface. Ensure that the dough is uniformly thick and smooth. Should the dough continue to contract as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
For the filling: Spread the softened butter all over the dough. The softer the butter is, the easier it is to spread in this step. (Microwave it for a few seconds to soften if needed.) In a small bowl, mix the sugar and cinnamon together. Sprinkle evenly over the butter. Tightly roll up the dough to form an 18-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, about 1.5 inches each. Arrange in the prepared baking pan, on top of the pecan topping.
2nd Rise: Cover the rolls tightly and allow to rise until puffy, about 90 minutes. (Or use the overnight option in the Notes below.)
Preheat oven to 350°F (177°C). Bake for about 25–28 minutes or until they are lightly browned on top. About halfway through the bake time, loosely tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly. Remove pan 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 melt down the sides. Serve warm.
