Oh, I can help you make maple pecan sticky buns—they’re sweet, gooey, and nutty heaven! Here’s a full recipe you can follow:
Ingredients
For the dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup whole milk, warm (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
For the filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ cup unsalted butter, softened
For the topping:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup pure maple syrup
- 1 cup chopped pecans
Instructions
1. Make the dough:
- In a small bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until frothy.
- In a large bowl, combine flour, sugar, and salt.
- Add the yeast mixture, melted butter, and eggs. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
2. Prepare the topping:
- In a small saucepan over low heat, melt butter with brown sugar and maple syrup.
- Stir in pecans, then pour the mixture into a greased 9×13-inch baking dish.
3. Assemble the buns:
- Punch down the dough and roll it out into a rectangle (~12×16 inches).
- Spread softened butter evenly over the dough.
- Sprinkle the cinnamon and brown sugar mixture on top.
- Roll the dough tightly into a log and cut into 12 equal pieces.
- Place buns cut-side up on top of the maple pecan topping in the pan.
4. Bake:
- Cover the pan and let buns rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes, until golden brown.
5. Serve:
- Let cool for 5–10 minutes, then invert onto a serving platter so the maple pecan topping coats the buns.
- Enjoy warm and gooey!
If you want, I can also give you a shortcut version that makes them faster but still insanely gooey—perfect if you’re craving sticky buns today.
Do you want me to do that?
