Maple Pecan Sticky Buns
Submitted by Madeline:D
Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they’re a weekend brunch treat.
YIELD
12 servingsPREP
1 hrsCOOK
25 minREADY
4 hrsThese sticky buns earn their name twice over. A buttery maple syrup and brown-sugar caramel goes into the bottom of the pan with chopped pecans, so when you flip the buns out after baking, that layer becomes a glossy, nutty topping dripping down the sides.
The dough is the quiet upgrade: rolled oats are worked right in, giving the buns a tender, faintly hearty crumb and a little more structure than a plain sweet roll. Enriched with butter, egg, an extra yolk and milk, it bakes soft and rich.
Inside, a food-processor filling of pecans, brown sugar, raisins and cinnamon gets rolled up jelly-roll style, so every spiral is packed with spiced, nutty sweetness.
This is a project, with two rises, but a forgiving one: you can shape the buns and refrigerate them overnight, then bake fresh in the morning. Inverting the hot pan onto a sheet right out of the oven is the move that gives you that signature sticky top.
Pro Tips
- Use pure maple syrup, not pancake syrup, for the topping’s real flavor.
- Invert the buns immediately after baking, while the syrup is hot and loose, or it sets in the pan.
- Shape them the night before and refrigerate to bake fresh in the morning.
- Don’t rush the rises; properly proofed dough makes light, fluffy buns.
Variations
- Swap the raisins for dried cranberries or chopped dates.
- Use walnuts in place of, or alongside, the pecans.
- Add a pinch of nutmeg or cardamom to the filling.
Ingredients
Directions
Dough:
Mix the water, yeast, and 1 teaspoon of water in a small bowl. Let stand for about 10 minutes until the mixture is foamy.
Add the oats, ½ cup sugar, butter, lemon zest and salt in a large bowl, and stir too combine.
Heat the milk in a small saucepan over medium high heat until bubbles from around the edge of pan.
Add the hot milk to the oat mixture and mix with a wooden spoon until the butter melts and the sugar dissolves. Cool the mixture for 10 minutes.
Stir the egg, egg yolk, vanilla extract and foamy yeast into the oat mixture.
Add 3½ cups of flour at first. Knead, and gradually add more flour in until smooth, about 12 minutes. Or knead with an electric mixer for about 6 minutes or until the dough is smooth.
Spray or butter the large bowl. Place the dough in the bowl; turn once to coat with oil. Cover the bowl with a plastic wrap, or a clean and slightly damp towel. Let the dough rise in a warm place until it’s doubled in size, 3½ hours to 2 hours. Meanwhile, prepare the syrup and filling.
Syrup: Butter two 13 x 9 x 2-inch glass baking dish es. Heat the maple syrup and butter in a heavy medium skillet over medium heat until the butter melts. Remove from the heat, and stir in the brown sugar until it dissolves.
Pour half of the maple syrup mixture evenly into each prepared baking dish. Sprinkle half of the pecan pieces over each maple syrup mxture, and let cool.
Flling:
Process all of the filling ingredients in a food processor until finely chopped. Set aside.
Assemble and bake: Gently turn the doubled dough out onto a floured surface. Roll the dough gently to flatten slightly.
Pull and stretch dough to 12 x 18-inch rectangle with your hands.
Brush the dough with the melted butter. Evenly sprinkle the filling over the dough, leaving ½-inch border on 1 long side.
Starting at the long side opposite uncovered the border, roll up the dough jelly roll style, forming a log. Pinch the seam to seal.
Cut the log into 12 equal pieces. Place 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Cover the pans with plastic wrap or towel. (Can be prepared 1 day ahead. Refrigerate overnight.)
Allow the buns to rise in a warm place until doubled in bulk again, about 1 hour (if it’s out of the fridge, it takes about 2 hours or longer)
Preheat the oven to 375°F.
Bake the buns until the tops are golden brown and syrup bubbles, 23 to 26 minutes.
Place the large baking sheet over 1 baking dish right after it’s out of the oven.
Hold the dish and baking sheet together with your oven mitts, and turn over, releasing buns and topping onto sheet.
Repeat with the second bunch of buns. Cool a few minutes.
Serve hot.
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