Maple-Caramel Pecan Sticky Buns Recipe
Deliciously tender, sweet and sticky, these sticky buns are made with a homemade maple-caramel sauce that is out of this world!
Servings: 12 servings
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1 1/2 Tbsp active dry or instant yeast (about 2 standard packets)
- 1/2 cup butter, softened to room temperature and cut into bite sized pieces
- 2 large eggs
- 1/2 tsp kosher salt
- 4 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- 1/4 cup maple syrup (the real stuff!)
- 3 Tbsp heavy cream
- 1 1/2 cups chopped pecans (I like a mixture of chopped and pieces)
- 1/3 - 1/2 cup butter, softened to room temperature
- 1/2 cup light brown sugar
- 1 1/2 tsp ground cinnamon
MAKE THE DOUGH:
Lightly grease a large mixing bowl with a drizzle of vegetable oil and set aside. In a small saucepan, heat milk over MED heat until warmed. Pour warm milk into the bowl of a stand mixer and stir in the granulated sugar and yeast. Let mixture sit about 5 to 10 minutes. Yeast mixture should be foamy looking and smell “yeasty”.
Mix on LOW speed and add butter, eggs and the salt. Gradually add in the flour, in about 1 cup increments. When all the flour has been added, increase mixer speed to about MED, and mix about 5 minutes, or until a soft dough forms.
Lightly flour your counter or other flat surface and transfer dough onto it. Dust your hands with flour and knead by hand about a minute or so, or until the dough comes together. Form the dough into a ball and transfer to prepared mixing bowl.
Cover bowl with plastic wrap, loosely, and a clean kitchen towel. Place in a warm spot for about 2 hours, or until doubled in size.
Once dough has doubled in size, turn it out onto a lightly floured surface and roll into a rectangle, roughly 12x18 inches in size. Use the rolling pin to make sure the dough is an even thickness.
MAKE THE FILLING:
Spread dough rectangle with softened butter, then top with brown sugar and cinnamon. Gently use your fingers to pat the sugar/cinnamon mixture to help it stay in place during the rolling process.
Starting at the top, roll the dough tightly towards you. I find starting to roll at one side and rolling towards you once, then moving down the line slightly and doing the same thing, repeating until you’re all the way across gives you the most even rolling.
Once you have an 18 inch long log, carefully slice the log in 12 evenly sized rolls.
MAKE THE TOPPING:
In a small saucepan, heat butter, brown sugar, maple syrup and vanilla over MED heat until melted and smooth. Remove from heat and whisk in cream. Set aside.
Butter or grease a 9x13 inch baking dish. Pour caramel sauce into bottom of baking dish, lifting and tilting dish to make sure caramel is evenly coating the bottom. Sprinkle pecans over the top of the caramel.
Arrange rolls on top of the caramel and pecans, then cover tightly with foil and let rise again for about 45 minutes, or until large and puffy.
BAKE THE STICKY BUNS:
Preheat oven to 375 F degrees, and once fully heated, bake sticky buns about 25 minutes. If you find the tops of the rolls are getting TOO golden brown, cover loosely with foil during the second half of baking.
Remove pan from oven and let cool 7-10 minutes, then place a large serving tray or sheet pan over the top of the baking dish. Carefully, and using oven safe gloves, hold onto both the tray and the dish and flip it over to invert the rolls. Lift up the baking dish and set aside.
Serve rolls warm with additional caramel sauce if desired.
TO MAKE OVERNIGHT STICKY BUNS:
Complete steps up through slicing the sticky buns into rolls. Place on prepared caramel sauce in pan, cover tightly with foil, and refrigerate 8-12 hours.
Remove buns from refrigerator and let rise in a warm place for 1-2 hours, then bake as directed.
Calories: 542kcal | Carbohydrates: 86g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 181mg | Potassium: 216mg | Fiber: 3g | Sugar: 48g | Vitamin A: 320IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 3mg