Maple Pecan Sticky Buns
Servings: 12 buns
Maple Pecan Sticky Buns made with a soft, enriched brioche dough, a buttery brown sugar cinnamon filling, and a maple caramel poured directly into the pan before baking. Flipped upside down to reveal a glossy, pecan-studded top that makes these the most impressive thing to come out of your oven all weekend.
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Ingredients
FOR THE ROLLS:
- 600 g All Purpose Flour
- 180 g Warm Milk
- 10 g Active Dry Yeast
- 80 g Granulated Sugar
- 2 Eggs + 1 Egg Yolk
- 113 g Softened Butter (1 stick)
- 10 g Salt
- 10 g Vanilla Bean Paste
FOR THE FILLING:
- 226 g Softened Butter (2 sticks)
- 200 g Brown Sugar
- 1 tbsp Cinnamon
FOR THE STICKY CARAMEL TOPPING:
- 226 g Butter (2 sticks)
- 200 g Maple Syrup
- 200 g Brown Sugar
- 6 g Salt
- 1o g Vanilla Bean Paste
- 14 oz Chopped Pecans
Instructions
- Add the yeast to the warm milk, and set it aside to bloom. In the bowl of a stand mixer, add the flour, sugar, eggs, salt, and vanilla. Once the yeast is foamy, add it to the mixer bowl as well.
- With the dough hook attached, mix on a low speed for 5 minutes. Then, increase the speed to medium and slowly add the butter. Let the dough mix for 15 minutes, or until it has pulled away from the sides of the bowl.
- Cover the bowl and let the dough rise for 2 hours, or until doubled in size.
- Meanwhile, prepare the sticky caramel and the roll filling. For the caramel, add the butter, brown sugar, maple syrup, and salt to a skillet. Over medium heat, simmer this mixture until it’s bubbling and all of the sugar has dissolved. Remove from the heat, stir in the vanilla bean paste, and set the caramel aside to slightly cool.
- For the filling, mix the butter, brown sugar, and cinnamon together until smooth.
- Once the dough has doubles in size, roll it into a large rectangle on a well floured surface, roughly 30”x18”. Spread the butter filling evenly over the surface. Tightly roll the rectangle into a long log shape. Cut the log into 12 even rolls.
- Pour the sticky caramel into a greased 9”x13” pan, then top the caramel with chopped pecans. Place the rolls on top of the caramel, then cover the pan with plastic wrap and allow the rolls to complete a second rise until they have nearly doubled. This will take around 1 hour.
- Preheat the oven to 375°F. Once the rolls are fully proofed, bake them for 35-40 minutes, until the tops are evenly golden brown.
- Allow the rolls to cool for 15 minutes after baking, then flip them upside down and out of the pan to reveal the sticky pecan topping. Enjoy!