Maple Pecan Sticky Buns

$- 2 ½ cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ teaspoons) instant yeast - ½ teaspoon salt - ½ cup whole milk, warmed - ¼ cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1 cup pecans, chopped - ½ cup brown sugar, packed - ¼ cup maple syrup - 2 tablespoons cinnamon In baking, using the right ingredients is key. For our Maple Pecan Sticky Buns, we start with dry ingredients. All-purpose flour gives the buns structure. Granulated sugar adds sweetness. Instant yeast helps them rise, while salt balances the flavors. Next, we have the wet ingredients. Whole milk keeps the dough tender. Unsalted butter adds richness. The egg gives moisture and structure. Lastly, vanilla extract adds a lovely aroma. Now, let's focus on the filling. Chopped pecans bring a nutty crunch. Brown sugar adds deep flavor. Maple syrup gives sweetness and stickiness. Cinnamon adds warmth and spice. These ingredients work together to make each bite delicious and satisfying. {{ingredient_image_1}} - Step 1: Mix dry ingredients In a large bowl, combine 2 cups of all-purpose flour, granulated sugar, instant yeast, and salt. Whisk these dry ingredients together until they are mixed well. This is key for a uniform dough. - Step 2: Combine wet ingredients In another bowl, whisk together the warmed whole milk, melted unsalted butter, large egg, and vanilla extract. This mixture adds richness and flavor. Once combined, pour it into the dry ingredients. - Step 3: Knead the dough Mix until a soft dough forms. Gradually add the remaining flour while kneading on a floured surface for about 5 to 7 minutes. You want the dough to be smooth and elastic. This step builds gluten, which gives the buns their structure. - Step 5: Prepare the cinnamon-sugar mixture While the dough rises, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and chopped pecans. This blend creates a sweet and nutty flavor that is irresistible. Set it aside for later. - Step 6: Roll out the dough Once your dough has risen, punch it down gently. Roll it out on a floured surface into a 12x16-inch rectangle. This gives you enough space to spread the filling evenly. - Step 12: Baking time and temperature Preheat your oven to 350°F (175°C). Bake the buns for 25 to 30 minutes or until they are golden brown. Keep an eye on them to avoid over-baking. Enjoy the wonderful aroma that fills your kitchen as they bake! - Optimal kneading time: Knead the dough for about 5-7 minutes. This helps develop gluten, giving the buns their soft texture. If the dough is too sticky, add a bit more flour while kneading. - Ideal rising conditions: Let the dough rise in a warm spot. A good place is near a warm oven or on a sunny windowsill. Cover it with a towel to keep it warm and moist. The dough should double in size, which takes about 1 hour. - Suggestions for additional spices: Adding nutmeg or cardamom can give your buns a warm, cozy flavor. Just a pinch of either will do the trick. Mix these spices into the cinnamon-sugar filling for a special touch. - Using different nuts: While pecans are great, you can also use walnuts or almonds. Chop them up and sprinkle them in the filling. This adds variety and a unique taste to each bite. - Best toppings for presentation: Serve your sticky buns warm. Drizzle extra maple syrup on top for sweetness. Add chopped pecans for crunch and a lovely look. - Pairing ideas for beverages: These buns go well with coffee, tea, or warm milk. A cup of hot chocolate also makes a great pairing. Enjoy them fresh and warm for the best experience! Pro Tips Use Fresh Yeast: Ensure that your yeast is fresh and active for the best rise in your dough. Check the expiration date and consider proofing it in warm water and sugar before adding it to your mixture. Room Temperature Ingredients: Allow your egg and butter to come to room temperature before mixing. This helps create a smoother dough and better incorporation of ingredients. Don’t Overwork the Dough: Knead the dough just until it’s smooth and elastic. Overworking can lead to tough buns instead of soft and fluffy ones. Let It Rise Properly: For optimal fluffiness, ensure that your dough rises in a warm, draft-free environment. You can create a warm place by turning on your oven for a minute, then turning it off and placing the dough inside. {{image_2}} You can easily change the flavor of your maple pecan sticky buns. Here are two fun ideas: - Pumpkin spice version: Add 1 teaspoon of pumpkin spice to the cinnamon-sugar mixture. This gives your buns a warm, fall flavor. You can also mix in ½ cup of pumpkin puree into the wet ingredients for extra moisture. - Chocolate chip addition: Sprinkle ½ cup of chocolate chips over the cinnamon-sugar mix. The chocolate melts and creates a gooey texture that pairs nicely with the maple and pecans. This twist makes them extra special. If you or someone you know has dietary needs, you can still enjoy these sticky buns. Here are some options: - Gluten-free alternative: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure it contains xanthan gum for the best texture. This way, everyone can enjoy the buns without gluten. - Vegan substitution options: Replace the egg with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, and let it sit for 5 minutes. Use almond milk instead of whole milk and coconut oil instead of butter. These swaps keep the buns soft and tasty while being vegan-friendly. To keep your Maple Pecan Sticky Buns fresh, store them in the fridge. Use an airtight container or wrap them tightly in plastic wrap. This keeps them moist and tasty for up to three days. If you want to enjoy them warm, just pop them in the microwave for about 10-15 seconds. If you have extras, freezing is a great option. Wrap each bun in plastic wrap, then place them in a freezer bag. This way, they stay fresh for up to three months. When you're ready to eat, take them out and let them thaw in the fridge overnight. You can also leave them at room temp for a couple of hours to speed up the thawing. To maintain their fresh taste, reheat your sticky buns in the oven. Preheat it to 350°F (175°C). Place the buns on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warm. This keeps the buns soft and the sticky syrup gooey, just like when they were fresh! Look for a few signs to know your dough is ready. First, it should double in size. You can also gently poke the dough. If it springs back slowly, it's perfect. If it doesn’t spring back at all, let it rise a bit longer. A properly risen dough feels soft and airy. Trust your senses; the dough should look fluffy and light. Yes, you can use regular yeast, but it needs some extra steps. Regular yeast needs to be activated first. You should mix it with warm water and sugar before adding it to the dough. Instant yeast, on the other hand, goes straight into the dry ingredients. This makes the process faster and easier. Both types will work, but instant yeast is more convenient. Maple Pecan Sticky Buns can last for about 2 to 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can refrigerate them for up to a week. For extra freshness, freeze the buns. They freeze well for about 2 months. Just remember to thaw them before serving. This blog post covered how to make Maple Pecan Sticky Buns. We explored the ingredients, from dry to wet and filling. Next, we detailed step-by-step instructions for preparing the dough, making the filling, rolling, and baking. I shared tips for perfecting dough, enhancing flavor, and serving suggestions. You also learned about variations and storage info. Now, it's time to bake and enjoy these tasty treats. With practice, you'll master this recipe and impress everyone. Happy baking!$

Maple Pecan Sticky Buns

Delicious sticky buns made with a sweet maple syrup and pecan filling.

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Prep Time 1 30

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 12

Calories 300 kcal

Ingredients

2.5 cups all-purpose flour
0.25 cup granulated sugar
1 packet instant yeast (2 ¼ teaspoons)
0.5 teaspoon salt
0.5 cup whole milk, warmed
0.25 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 cup pecans, chopped
0.5 cup brown sugar, packed
0.25 cup maple syrup
2 tablespoons cinnamon
2 tablespoons butter, softened (for greasing)

Instructions

In a large mixing bowl, combine 2 cups of the flour, granulated sugar, yeast, and salt. Whisk until well blended.
In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract. Pour this mixture into the dry ingredients.
Mix until a soft dough forms. Gradually add the remaining flour and knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling: In a small bowl, combine the brown sugar, cinnamon, and chopped pecans.
Once the dough has risen, punch it down and roll it out on a floured surface to form a 12x16-inch rectangle.
Spread the softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture across the entire surface.
Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal pieces.
In a 9x13-inch baking dish, mix the maple syrup and a few tablespoons of melted butter. Spread this mixture evenly over the bottom of the dish, then place the sliced buns cut-side down on top of the syrup.
Cover the dish with a kitchen towel and let it rise again for about 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the buns for 25-30 minutes, or until golden brown.
Once baked, let them cool in the pan for 10 minutes, then invert onto a serving platter to let the sticky syrup drizzle over the buns.

Notes

Serve warm, and garnish with additional chopped pecans and a drizzle of maple syrup on top for a beautiful and delicious touch.

Keyword maple syrup, pecans, sticky buns