Maple Pecan Sticky Buns

Ingredients

• 4 cups Bread Flour (sifted)
• 1 cup Warm Milk (about 110°F, helps activate yeast)
• 2 tsp Active Dry Yeast (proofed in warm milk with a pinch of sugar)
• ¼ cup Granulated Sugar (divided: 2 tbsp for dough, 2 tbsp for filling)
• ½ cup Unsalted Butter (softened, plus extra 2 tbsp for filling)
• 1 Large Egg (room temperature)
• 1 tsp Salt (fine sea salt)
• ½ cup Maple Syrup (pure grade A)
• ¾ cup Brown Sugar (packed)
• 1 cup Pecan Halves (roughly chopped)
• 1 tsp Vanilla Extract
• ½ tsp Ground Cinnamon

Instructions

1. Proof the Yeast

   In the large mixing bowl combine warm milk, 2 tbsp granulated sugar, and active dry yeast. Stir gently and let sit 5‑10 minutes until foamy.

   Time: PT10M

2. Mix the Dough

   Add bread flour, softened butter, remaining 2 tbsp sugar, egg, and salt to the yeast mixture. Mix on low speed 2 minutes, then on medium speed 5 minutes until a smooth, elastic dough forms.

   Time: PT7M

3. First Rise

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled, about 60 minutes.

   Time: PT1H

   Temperature: 75°F

4. Prepare the Sticky Filling

   While the dough rises, melt 2 tbsp butter in a small saucepan over medium heat. Add brown sugar, maple syrup, vanilla, cinnamon, and a pinch of salt. Stir until the sugar dissolves, then add pecan halves and coat them. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium

5. Shape the Buns

   Turn the risen dough onto a lightly floured surface. Punch down gently, then roll into a 12‑inch rectangle about ½‑inch thick. Spread the remaining 2 tbsp softened butter over the surface, then sprinkle the maple‑pecan mixture evenly.

   Time: PT15M

6. Cut and Arrange

   Using a sharp knife or dental floss, cut the rolled dough into 8 equal pieces. Place each piece seam‑side down in the prepared 9‑x‑13‑inch baking dish. Drizzle any remaining sticky mixture over the tops.

   Time: PT5M

7. Second Rise

   Cover the pan loosely with foil and let the buns rise for another 30 minutes until puffy.

   Time: PT30M

   Temperature: 75°F

8. Bake

   Preheat the oven to 350°F. Bake the buns for 20‑25 minutes, until golden brown and the caramel is bubbling.

   Time: PT25M

   Temperature: 350°F

9. Cool and Serve

   Allow the sticky buns to cool in the pan for 10 minutes before serving. Serve warm, optionally with extra maple syrup.

   Time: PT10M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g