Description
Delicious homemade sticky buns featuring a tender yeast dough rolled with a cinnamon-sugar filling, topped with a rich maple pecan sticky glaze.
Ingredients
Scale
- 1 cup Milk, warmed to 110℉
- 2 1/4 tsp Active dry yeast
- 2 Large eggs, room temperature, lightly beaten
- 4 1/2 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 10 TBSP Unsalted butter, room temperature and cubed
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
- 1/4 cup Maple syrup
- 1 TBSP Heavy cream
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- 1 TBSP Cornstarch
- 1 tsp Ground cinnamon
- 1 1/4 cups Pecans, chopped
Instructions
- Heat the milk in the microwave for 45 seconds until warm at 110℉. Sprinkle the active dry yeast over the milk and let it sit for 10 minutes until bubbly.
- In a large bowl, sift together the all-purpose flour. Add the granulated sugar and salt. Add the cubed unsalted butter and use a pastry cutter or your hands to cut it into the flour until the butter pieces are about the size of peas.
- Add the lightly beaten eggs and the milk-yeast mixture to the flour-butter mixture. Using a stand mixer with a dough hook on low speed, mix until a dough begins to form.
- Increase the mixer speed to medium and knead the dough for 5 minutes until smooth and elastic.
- Spray a large bowl with nonstick spray and place the dough inside. For immediate rising, preheat the oven to 200℉, then turn off the oven and place the covered bowl inside with the oven door cracked open. Let rise for 1 hour. Alternatively, cover the dough and refrigerate overnight for a slow rise.
- In a small bowl, beat the softened butter on high speed until smooth. Add the brown sugar and ground cinnamon and beat until fully combined and smooth.
- In another bowl, beat the butter and brown sugar on high speed for 2 minutes until fluffy.
- Add the vanilla extract, maple syrup, heavy cream, salt, cornstarch, and ground cinnamon to the butter mixture and mix until well combined.
- Spray a 9×13 inch baking pan with nonstick spray. Spread the maple pecan sticky topping mixture evenly on the bottom of the pan and sprinkle chopped pecans over the sticky topping layer.
- On a lightly floured surface, roll the risen dough into a large rectangle about 1/4-inch thick using a rolling pin.
- Evenly spread the cinnamon filling over the rolled-out dough using an offset spatula, making sure to cover the entire surface to the edges.
- Starting on the short side, roll the dough tightly into a log. Trim off the uneven ends with a serrated knife and cut the log into 6 equal pieces.
- Arrange the rolls cut-side up in the prepared pan over the maple pecan topping. Cover with a kitchen towel and allow to rise for 20 minutes.
- Preheat the oven to 375℉ while the rolls are rising.
- Bake the sticky buns for 28-30 minutes until the tops are golden brown and cooked through. The baking time is longer due to the dense topping and size of the rolls.
- Let the buns cool in the pan for 10 minutes. Carefully invert the pan onto a serving board so the sticky topping with pecans is on top. Serve warm.
Notes
- Prep Time: 1 hour
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 25g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Sticky Maple Pecan Cinnamon Buns