Description
Deliciously soft and gooey Sticky Buns made from a tender yeast dough filled with a rich cinnamon-sugar mixture and topped with a decadent maple pecan sticky glaze. Perfect as a sweet breakfast treat or dessert, these sticky buns offer a perfect balance of buttery goodness, warm spices, and crunchy pecans for an irresistible homemade indulgence.
Ingredients
Scale
Dough:
- 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
Cinnamon Filling:
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed (light or dark)
- 1 TBSP Ground cinnamon
Maple Pecan Sticky Topping:
- 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
- Activate the yeast: Heat the milk in the microwave for 45 seconds until warmed to 110℉. Sprinkle the active dry yeast on top of the milk and let it sit for 10 minutes to bloom and become foamy.
- Prepare the flour mixture: In a large bowl, sift the all-purpose flour. Add the white sugar and salt. Incorporate the cubed unsalted butter by kneading with a pastry cutter or your hands until the butter pieces are about the size of peas.
- Combine wet ingredients and form dough: Add the lightly beaten eggs and the milk-yeast mixture to the flour-butter mixture. Using a stand mixer fitted with a dough hook, mix on low speed until a dough begins to form. (See notes for hand mixing alternative.)
- Knead the dough: 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 transfer the dough into it.
- Let the dough rise: For a quick rise, preheat the oven to 200℉, then turn it off and place the covered bowl inside with the oven door slightly open. Let the dough rise for 1 hour. Alternatively, cover the dough with foil or plastic wrap and refrigerate to rise overnight.
- Prepare the cinnamon filling: In a small bowl, beat the unsalted butter on high speed until smooth. Add the brown sugar and ground cinnamon, and continue beating until the mixture is creamy and well combined.
- Make the maple pecan sticky topping: Using a mixer, beat the butter and brown sugar on high speed for 2 minutes until fluffy. Add the maple syrup, heavy cream, vanilla extract, salt, cornstarch, and ground cinnamon. Mix until completely combined.
- Assemble the sticky topping in pan: Spray a 9×13-inch baking pan with nonstick spray. Spread the sticky topping mixture evenly across the bottom of the pan, then sprinkle the chopped pecans evenly over the topping.
- Roll out the dough: On a lightly floured surface, roll the risen dough into a large rectangle approximately 1/4 inch thick using a rolling pin.
- Spread the cinnamon filling: Use an offset spatula to evenly spread the prepared cinnamon filling over the dough, covering it to the edges.
- Form the rolls: Beginning on the short side, tightly roll the dough into a log. Trim the uneven edges with a serrated knife and cut the log into 6 equal pieces to form individual rolls.
- Place rolls in pan and second rise: Arrange the rolls in the prepared pan atop the sticky topping. Cover with a kitchen towel and allow to rise for 20 minutes.
- Preheat oven and bake: Preheat the oven to 375℉. Bake the rolls for 28-30 minutes until the tops are golden brown and cooked through, allowing for extra baking time due to the sticky topping and roll size.
- Cool and invert: Let the rolls cool in the pan for 10 minutes. Carefully invert the pan onto a board to release the rolls with the sticky topping on top for serving.
Notes
- Make sure to spoon and level the flour or use a kitchen scale to avoid compacting, which can dry out the rolls.
- Bring all dairy ingredients to room temperature about 2 hours before starting to bake for best results.
- Hand kneading instructions: Mix wet ingredients into dry using a rubber spatula, then use your hands to combine. Knead on a lightly floured surface for 5-8 minutes until you can stretch the dough thin enough to see light through it indicating proper gluten development.
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 28g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
