Description
Gooey, fluffy Pecan Sticky Buns made with an enriched brioche dough, cinnamon brown sugar swirl, and inverted under a bubbling maple pecan caramel glaze.
Ingredients
Dough:
4–5 cups (480 – 600 g) all-purpose flour
½ cup (100 g) granulated sugar divided
2 ¼ teaspoons (7 g) instant yeast *see note if using active dry
1 teaspoon salt
1 cup (240 ml) milk, lukewarm (about 100-105oF)
2 large eggs room temperature
6 Tablespoons (85 g) unsalted butter, very soft cut into tablespoons
Topping:
½ cup (1 stick, 113 g) unsalted butter
¾ cup
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups (171 g) pecan halves
Filling:
6 Tablespoons (85 g) unsalted butter, softened
2/3 cup (170 g) packed light brown sugar
1 ½ tablespoons cinnamon
Instructions
1. Combine milk, yeast, and 1 tbsp sugar; mix in eggs, remaining sugar, salt, flour, and softened butter until smooth and elastic, then rise for 60 to 90 minutes.
2. Simmer butter, ¾ cup sugar, maple syrup, vanilla, and salt; pour into a 9×13-inch pan and top with pecan halves.
3. Roll dough into a 12×18-inch rectangle, spread softened butter, and sprinkle brown sugar and cinnamon.
4. Roll into a log, slice into 12 equal rolls, place over caramel topping, and rise for 45 minutes.
5. Bake at 350°F (175°C) for 25 to 30 minutes until deep golden brown.
6. Cool for exactly 5 minutes, carefully invert onto a large rimmed serving platter, and serve warm.
Notes
Invert pan after exactly 5 minutes so caramel does not stick. Slice rolls with unflavored floss for clean spirals.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 42g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 24g
- Unsaturated Fat: 24g
- Trans Fat: 24g
- Protein: 6g