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sticky pecan buns

Sticky Pecan Buns

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 buns
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups (440 g) all purpose flour, plus extra for dusting
  • 2 1/4 teaspoons (7 g) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon  salt
  • 3/4 cup (180 ml) warm whole milk, about 110 F (43 C)
  • 1/4 cup (55 g)  unsalted butter melted
  • 1 large  egg
  • 1 teaspoon  vanilla extract
Cinnamon filling
  • 1/3 cup (75 g) unsalted butter very soft
  • 1/2 cup (100 g) light brown sugar
  • 1 tablespoon  ground cinnamon
Sticky pecan topping
  • 1/2 1/2 unsalted butter
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons  maple syrup
  • 1/4 teaspoon  salt
  • 1 cup (115 g) pecans roughly chopped

Method
 

  1. Whisk the flour, yeast, sugar and salt. Add the warm milk, melted butter, egg and vanilla and stir into a shaggy dough. Knead for 6 to 8 minutes.
  2. Cover and let the dough rise for 60 to 75 minutes until doubled.
  3. Melt the butter for the topping, stir in the brown sugar, cream, maple syrup and salt, and simmer for 2 minutes. Pour it into a 9 by 13 inch dish and sprinkle with toasted pecans.
  4. Roll the dough into a 16 by 12 inch rectangle. Spread with soft butter and sprinkle with the cinnamon sugar.
  5. Roll up tightly, cut into 12 slices and place them cut side down over the pecans.
  6. Cover and let rise for 30 to 45 minutes. Heat the oven to 350 F (175 C).
  7. Bake for 25 to 30 minutes until golden. Cool for 5 to 10 minutes, then flip onto a tray and spoon over any remaining caramel.

Notes

Vegetarian, contains dairy, egg, gluten and tree nuts. Not vegan. Flip the pan within 10 minutes of baking so the caramel does not set.