Maple Pecan Sticky Buns
Tender cinnamon rolls are baked over a luxurious mixture of butter, pecans, and maple syrup then inverted to make classic, decadent sticky buns.
Prep Time2.5-3 hours, 15 minutes
Cook Time3-35 minutes
Cook it With Our
- 3 cups unbleached all-purpose flour
- 2½ teaspoons instant yeast
- 3 tablespoons sugar
- 1¼ teaspoons salt
- ¼ cup potato flour (or ¾ cup dried potato flakes)
- 3 tablespoons butter, at room temperature
- 1 cup milk, at room temperature
- 1 large egg, at room temperature
- ½ cup maple syrup
- 1 tablespoon bourbon (optional)
- 3 tablespoons butter
- 1½ cups diced pecans
- ½ cup maple sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup maple sugar
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon unbleached all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons butter, melted
- In a large bowl or the pan of a bread machine, combine the flour, yeast, sugar, salt, and potato flour or flakes. Add the butter, milk, and egg. Mix until the dough comes together, then knead at medium-low speed with a mixer or by hand for 6 minutes, until smooth and supple.
- Cover and let rise until nearly doubled, 60-90 minutes. If using a bread machine, set on the dough cycle and let it complete its course.
- While the dough is rising, set up the pan and topping. Grease a 9 x 13 Casserole Pan.
- Separately, combine the syrup, butter, and bourbon (if using). Heat until the butter is melted, then pour into the casserole pan and tilt to evenly coat the bottom.
- Sprinkle the pecans over the syrup mixture.
- Mix the sugars and salt together, and sprinkle evenly over the nuts. Set the pan aside.
- In a medium bowl whisk together the sugars, cinnamon, flour, and salt. Stir in the melted butter until the mixture looks like wet sand.
- After the dough has risen, tip it out on a lightly greased work surface and gently press out to a 12 x 16-inch rectangle, with the long side facing you. Sprinkle the filling mixture over the dough, leaving a ½-inch space bare on each long side, but covering the dough all the way out to the short edges.
- Roll the dough up from the long side without pulling or stretching it. Pinch the seam together to seal.
- Use a sharp knife or a 16-inch length of unflavored dental floss to cut the dough into 12 equal pieces.
- Place the rolls, cut side up, on top of the filling in four rows three across. Cover the pan and let rise for 40-60 minutes while you preheat the oven to 350 degrees F. When ready to bake, the rolls will have expanded and be puffy-looking but not be quite doubled. A light touch should leave a dent in the dough that doesn’t bounce back.
- Uncover the dough and bake for 30-35 minutes, until a center roll measures 190 degrees F when measured with a digital thermometer.
- Remove from the oven and place a large tray over the top of the pan. Carefully flip the pan and tray over together. Let the pan sit for a minute, so gravity can put the topping on the rolls, before lifting the pan off the tray. Scrape any stray topping back over the tops of the rolls. Serve warm.