Maple Pecan Sticky Buns by @anovaculinary

1h18

12 servings

🥛

300 ml

Milk

🍞

2.3 tsp

Active dry yeast

🍬

2 tbsp

Granulated sugar

🌾

1.1 l

All-purpose flour

🧂

2 tsp

Salt

🥚

2

Eggs

🧈

420 ml

Unsalted butter

🍦

1 tbsp

Vanilla extract

🍬

500 g

Brown sugar

🪵

2 tbsp

Ground cinnamon

🫙

0.5 tsp

Ground nutmeg

🥛

60 ml

Heavy cream

🥜

100 g

Pecans

  1. Warm
    • Milk
    • Active dry yeast
    • Granulated sugar

    Warm the milk until lukewarm, mix with the yeast and 1 teaspoon sugar, and let sit 10 minutes until foamy.

  2. Add
    • All-purpose flour
    • Salt
    • Granulated sugar

    Add the flour, salt, remaining sugar, eggs and vanilla to a stand mixer and mix, then knead until combined.

  3. Add
    • Unsalted butter

    Add the butter 1 tablespoon at a time, kneading until the dough is smooth, elastic and passes the windowpane test.

  4. Form

    Form the dough into a ball, place in a greased bowl, cover and let rise 1 1/2-2 hours, until doubled.

  5. Mix
    • Unsalted butter
    • Brown sugar
    • Ground cinnamon

    Mix the filling ingredients until combined and set aside.

  6. Add
    • Unsalted butter
    • Brown sugar
    • Vanilla extract

    Add the butter, brown sugar, vanilla, cinnamon, cream and salt to a saucepan, bring to a low boil, then simmer until the sugar dissolves to make the caramel.

  7. Grease
    • Pecans

    Grease and line a 9x13-inch pan, spread the caramel over the bottom and top with the pecans.

  8. Roll

    Roll the risen dough into an 18x12-inch rectangle, spread with the filling, roll into a log and cut into 12 buns.

  9. Arrange

    Arrange the buns over the caramel, cover loosely and proof about 1 hour, until doubled.

  10. Preheat

    Preheat the oven to 320°F with 30% steam and bake 30-35 minutes, until golden, tenting with foil if needed.

  11. Cool

    Cool for 5 minutes, then carefully invert onto a serving tray and serve warm.

Maple Pecan Sticky Buns by @anovaculinary

1h18

12 servings

🥛

300 ml

Milk

🍞

2.3 tsp

Active dry yeast

🍬

2 tbsp

Granulated sugar

🌾

1.1 l

All-purpose flour

🧂

2 tsp

Salt

🥚

2

Eggs

🧈

420 ml

Unsalted butter

🍦

1 tbsp

Vanilla extract

🍬

500 g

Brown sugar

🪵

2 tbsp

Ground cinnamon

🫙

0.5 tsp

Ground nutmeg

🥛

60 ml

Heavy cream

🥜

100 g

Pecans

Preparation Steps

  1. Step 1/11

    Warm the milk until lukewarm, mix with the yeast and 1 teaspoon sugar, and let sit 10 minutes until foamy.

    🥛Milk
    🍞Active dry yeast
    🍬Granulated sugar
    🥣Mixing bowl

  2. Step 2/11

    Add the flour, salt, remaining sugar, eggs and vanilla to a stand mixer and mix, then knead until combined.

    🌾All-purpose flour
    🧂Salt
    🍬Granulated sugar
    🥚Eggs
    🍦Vanilla extract

  3. Step 3/11

    Add the butter 1 tablespoon at a time, kneading until the dough is smooth, elastic and passes the windowpane test.

    🧈Unsalted butter

  4. Step 4/11

    Form the dough into a ball, place in a greased bowl, cover and let rise 1 1/2-2 hours, until doubled.

    🥣Mixing bowl

  5. Step 5/11

    Mix the filling ingredients until combined and set aside.

    🧈Unsalted butter
    🍬Brown sugar
    🪵Ground cinnamon
    🫙Ground nutmeg
    🧂Salt
    🥣Mixing bowl

  6. Step 6/11

    Add the butter, brown sugar, vanilla, cinnamon, cream and salt to a saucepan, bring to a low boil, then simmer until the sugar dissolves to make the caramel.

    🧈Unsalted butter
    🍬Brown sugar
    🍦Vanilla extract
    🪵Ground cinnamon
    🥛Heavy cream
    🧂Salt
    🍲Saucepan

  7. Step 7/11

    Grease and line a 9x13-inch pan, spread the caramel over the bottom and top with the pecans.

    🥜Pecans
    🍳9x13-inch pan

  8. Step 8/11

    Roll the risen dough into an 18x12-inch rectangle, spread with the filling, roll into a log and cut into 12 buns.

    🥖Rolling pin
    🔪Knife

  9. Step 9/11

    Arrange the buns over the caramel, cover loosely and proof about 1 hour, until doubled.

    🍳9x13-inch pan

  10. Step 10/11

    Preheat the oven to 320°F with 30% steam and bake 30-35 minutes, until golden, tenting with foil if needed.

    🧻Aluminum foil

  11. Step 11/11

    Cool for 5 minutes, then carefully invert onto a serving tray and serve warm.

    🍳Serving tray

Composition

Ingredients

Types

Dairy, Baking, Sugar, Grains, Spices, Eggs, Flavoring, Nuts

Ingredients

Milk, Active dry yeast, Granulated sugar, All-purpose flour, Salt, Eggs, Unsalted butter, Vanilla extract, Brown sugar, Ground cinnamon, Ground nutmeg, Heavy cream, Pecans

Notes

Milk (for the dough), Granulated sugar (for blooming the yeast, for the dough), All-purpose flour (spooned and leveled), Salt (for the dough, for the caramel sauce), Eggs (whisked), Unsalted butter (softened, for the dough, for the caramel sauce), Vanilla extract (for the dough, for the caramel sauce), Brown sugar (for the filling, for the caramel sauce), Ground cinnamon (for the filling, for the caramel sauce), Pecans (chopped)

Allergens

Milk, Gluten, Eggs, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 58g, Fat: 25g, Fiber: 2g, Sugars: 32g

Nutritional Information

Minerals

Sodium: 320mg, Calcium: 60mg, Potassium: 130mg, Iron: 1.5mg

Vitamins

Vitamin A: 220mcg, Vitamin B2 (Riboflavin): 0.15mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

45 minutes

Cooking

33 minutes

Overall

1 hour 18 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Saucepan, 9x13-inch pan, Rolling pin, Whisk, Knife, Serving tray, Aluminum foil

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Autumn, Family Gathering, Weekend Breakfast

Origin

Source

Platform

instagram

Original Creator

@anovaculinary

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Sticky, Gooey, Fluffy, Soft

Flavors

Sweet, Maple, Caramel, Cinnamon, Nutty, Buttery

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (covered tightly,away from direct heat), fridge : 5-6 days (in an airtight container), freezer : 2-3 months (wrapped tightly or in a freezer-safe airtight container,thaw before reheating)