Maple Pecan Sticky Buns

These sticky buns use an enriched yeast dough, a cinnamon-pecan filling, and a maple caramel topping baked underneath the rolls so they can be inverted after baking. The buns stay soft in the center, with glossy maple coating and toasted pecans on top.

By Julienne

Cook time: 25 minutes

Servings: 10

Ingredients

• 390 g all-purpose flour divided
• 20 g granulated sugar divided
• 7 g instant yeast
• 6 g fine salt
• 180 ml whole milk warm to 40°C
• 45 g unsalted butter melted and softened, divided
• 1 count large egg room temperature
• 2 ml neutral oil for greasing the bowl and pan
• 20 g granulated sugar divided
• 5 g ground cinnamon divided
• 150 g light brown sugar packed, divided
• 180 g pecans chopped, divided
• 120 ml pure maple syrup
• 45 ml water
• 5 ml vanilla extract
• 20 g unsalted butter melted and softened, divided
• 3 ml neutral oil for greasing the bowl and pan
• 20 g unsalted butter melted and softened, divided

Instructions

1. Make the dough: in a large bowl, combine 300 g flour, 20 g sugar, instant yeast, and salt. Stir in the warm milk, 45 g melted butter, and egg until a shaggy dough forms. Knead by mixer or hand, adding the remaining 90 g flour as needed, until smooth and elastic, 6 to 8 minutes. The dough is smooth, springy, and only slightly tacky.
2. Place the dough in a lightly oiled bowl, cover, and let rise until doubled, 20 to 25 minutes. The dough has visibly expanded and leaves a slow fingerprint when pressed.
3. While the dough rises, mix the filling: combine 20 g granulated sugar, 30 g brown sugar, 3 g cinnamon, and 120 g chopped pecans in a bowl. In another bowl, stir together the remaining 120 g brown sugar, remaining 2 g cinnamon, maple syrup, water, vanilla, remaining melted butter, and remaining chopped pecans for the sticky topping. The filling is sandy and evenly mixed; the topping is glossy and pourable.
4. Brush the 9-inch by 13-inch pan with the remaining oil, then spread the maple topping evenly in the bottom. Keep the pecans in a fairly even layer so the buns invert cleanly later. The pan bottom is coated and the topping is spread edge to edge.
5. Turn the risen dough onto a lightly floured surface, roll into a rectangle about 30 cm by 40 cm, and spread the softened 20 g butter over the surface. Sprinkle the sugar-pecan filling over the butter, then roll up tightly from the long side and pinch the seam closed. The dough is rolled into a tight log with the filling contained.
6. Cut the log into 10 equal pieces and arrange them cut-side up over the topping in the pan. Cover and let rise until puffy, 10 to 15 minutes, while heating the oven to 190°C. The buns look swollen and are touching lightly or nearly touching in the pan.
7. Bake for 22 to 25 minutes, until deep golden brown and the center buns reach about 88°C to 90°C internally. The tops are browned and the filling bubbles at the edges.
8. Rest the pan for 5 minutes, then invert the buns onto a serving platter or rimmed tray so the maple topping runs over the rolls. Scrape any pecans left in the pan onto the buns. The buns release cleanly and the sticky topping coats the top and sides.