Maple Pecan Sticky Buns

$- 2 cups all-purpose flour - 1/2 cup milk, warmed - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 package (2 1/4 teaspoons) active dry yeast - 1 large egg - 1/2 teaspoon salt - 1 cup chopped pecans - 1/2 cup packed brown sugar - 1/4 cup maple syrup - 1 teaspoon ground cinnamon - 1 tablespoon vanilla extract - Extra flour for dusting When I make these sticky buns, I start with simple ingredients. Each plays a key role in the flavor and texture. The dough needs flour, yeast, and a warm milk mix. These allow it to rise and become soft. Butter adds richness, while sugar gives a touch of sweetness. For the filling, I love using pecans. They add crunch and a nice taste. Brown sugar and maple syrup bring out a rich sweetness. Cinnamon adds warmth and depth. Vanilla ties it all together, making the buns irresistible. Don't forget to keep extra flour on hand. You'll need it for dusting the surface when you roll out the dough. This helps prevent sticking and makes the process easier. Each ingredient works together to create a delightful treat that is both tasty and simple to make. First, I mix the warm milk, sugar, and yeast in a small bowl. I let it sit for about five minutes until it gets frothy. This step wakes up the yeast. In a large bowl, I mix one cup of flour with the salt. I make a well in the center and add melted butter, the egg, and my yeast mixture. I stir everything until it's well combined. Next, I add the rest of the flour gradually. I mix until a soft dough forms. Then, I knead the dough on a floured surface for five to seven minutes until it feels smooth and elastic. Now, I place the dough in a greased bowl. I cover it with a damp cloth and let it rise in a warm area. I watch for about one hour or until the dough doubles in size. This is key for fluffy sticky buns. While the dough rises, I prepare the sticky filling. In a small bowl, I mix the brown sugar, cinnamon, chopped pecans, and vanilla extract. This mix adds a sweet and nutty flavor to the buns. Once the dough has risen, I punch it down gently. I roll the dough out on a floured surface into a rectangle about a quarter inch thick. Then, I spread warm maple syrup over the dough. I sprinkle the sticky filling evenly on top. Starting from one long edge, I roll the dough tightly into a log. I cut the log into 10 to 12 equal pieces. I arrange the cut pieces in a greased baking dish. I make sure the sticky layer is on the bottom. Next, I cover the dish with a cloth and let it rise for another 30 minutes. While that happens, I preheat my oven to 350°F (175°C). I bake the sticky buns for 25 to 30 minutes until they turn golden brown. Once they are done, I let them cool for a few minutes before inverting the pan onto a serving platter. The sticky syrup and pecans drizzle over the buns, creating a delicious topping. - Kneading Time and Techniques: Knead your dough for about 5-7 minutes. This helps develop gluten. Use a floured surface to avoid sticking. When kneading, push down and fold the dough. Repeat until it feels smooth and elastic. - Dough Rising Temperatures: Let your dough rise in a warm spot. A cozy kitchen works well. Aim for a temperature around 75°F to 85°F. If it's too cold, the dough will rise slowly. If too hot, it may rise too fast and collapse. - What to Do If Dough Doesn't Rise: First, check your yeast. Make sure it's fresh. If the dough doesn’t rise after an hour, put it in a warmer area. You can also gently knead it again and let it rise longer. - Preventing Over-baking: Keep an eye on your buns as they bake. Check for a golden brown color at 25 minutes. If they look too brown, cover them with foil. This keeps them soft and moist. - Suggestions for Additional Spices: Want more flavor? Try adding nutmeg or allspice to the filling. A pinch of cardamom can also add warmth. Mix in a bit of orange zest for a fresh twist. - Variations on Syrup Types for Filling: You can switch the maple syrup for honey or agave. Each will give a unique taste. For a richer filling, use dark corn syrup. It adds depth and sweetness. {{image_2}} You can make your sticky buns even more fun. Try adding chocolate chips or dried fruits. They bring a new taste to the classic recipe. Chocolate adds creaminess, while dried fruits add a nice chew. You can also switch out the pecans for other nuts. Walnuts or almonds work well too. Each nut adds a different flavor and crunch. If you need gluten-free options, use a gluten-free flour blend. It works great for this recipe! For dairy-free buns, try almond milk or coconut milk. You can also use dairy-free butter. These swaps help keep the flavor while catering to your diet. To add a festive touch, use pumpkin spice in the filling. It gives the buns a warm, cozy flavor perfect for fall. For a richer taste, try using maple cream instead of syrup. This change makes the filling even more decadent. Each twist can transform your sticky buns into something special for any season! To store leftover sticky buns, keep them at room temperature. Place them in an airtight container. They will stay fresh for about 2 days. If you want to keep them longer, refrigeration is a good option. Wrap the buns in plastic wrap and put them in the fridge. They can last for up to a week this way. You can freeze sticky buns both before and after baking. If you freeze before baking, arrange the cut pieces in a pan and cover them tightly. When you're ready to bake, just let them rise for about 30 minutes before baking. If you choose to freeze after baking, let the buns cool first. Then wrap them in plastic and put them in a freezer bag. They can last up to 3 months. To reheat, simply thaw them in the fridge overnight. Then warm them in the oven at 350°F for about 10-15 minutes. For the best quality, eat your sticky buns within 2 days at room temperature or 1 week if refrigerated. If frozen, they will taste great for about 3 months. After that, they may lose some flavor and texture. Always check for any signs of spoilage before enjoying them. You can use several options instead of milk. Almond milk, soy milk, or oat milk all work well. These non-dairy choices keep the buns soft. They may alter the taste slightly, but they will still be delicious. Yes, you can prepare the dough in advance. After mixing and kneading, let it rise. Then, place the dough in a greased bowl. Cover it tightly with plastic wrap. You can store it in the fridge overnight. Just remember to let it warm to room temperature before rolling it out. Look for a golden-brown color on top. The buns should feel firm to the touch. If you insert a toothpick, it should come out clean. The smell of sweet maple and pecans will fill your kitchen. That’s another sign they are ready! Yes, these sticky buns freeze well. You can freeze them before or after baking. If freezing uncooked, wrap them tightly and place them in the freezer. To reheat, bake them straight from the freezer. Just add a few extra minutes to the baking time. Serve these sticky buns warm for the best taste. You can add a sprinkle of pecans on top. A drizzle of extra maple syrup makes them even better. Pair them with coffee or tea for a delightful treat! Maple pecan sticky buns are a perfect treat to bake at home. We covered key ingredients, from all-purpose flour to maple syrup. I shared steps to create the dough, rise it, and bake it to golden perfection. You learned tips for troubleshooting and flavor variations. Remember, you can store them well and enjoy them later. Embrace your baking journey and experiment with these ideas. Each bite of these sticky buns will fill your home with joy and warmth.$

Indulge in the delightful taste of Maple Pecan Sticky Buns, the perfect treat for any occasion! With simple ingredients and easy-to-follow steps, these homemade buns are sure to impress family and friends. Learn how to create gooey, cinnamon-infused goodness topped with crunchy pecans and sweet maple syrup. Click through to explore the full recipe and turn your kitchen into a bakery today! Enjoy these delicious sticky buns warm from the oven.

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Ingredients

2 cups all-purpose flour

1/2 cup milk, warmed

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 package (2 1/4 teaspoons) active dry yeast

1 large egg

1/2 teaspoon salt

1 cup chopped pecans

1/2 cup packed brown sugar

1/4 cup maple syrup

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

Extra flour for dusting

Instructions

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.

In a large mixing bowl, combine 1 cup of flour and the salt. Make a well in the center and add the melted butter, egg, and the yeast mixture. Stir until combined.

Gradually add the remaining cup of flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.

While the dough is rising, prepare the sticky filling: In a small bowl, mix together the brown sugar, cinnamon, chopped pecans, and vanilla extract.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the warm maple syrup over the dough, then sprinkle the sugar mixture evenly on top.

Starting from the long edge, roll the dough tightly into a log. Cut the log into 10-12 equal pieces.

Arrange the cut pieces in a greased baking dish, ensuring the sticky layer is on the bottom. Cover with a cloth and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the sticky buns in the preheated oven for 25-30 minutes or until golden brown.

Once done, let them cool for a few minutes before inverting the pan onto a serving platter, allowing the sticky syrup and pecans to drizzle over the buns.

Prep Time: 30 mins | Total Time: 2 hrs | Servings: 10-12

- Presentation Tips: Serve warm, garnished with a sprinkle of extra chopped pecans on top and a drizzle of additional maple syrup if desired. Enjoy with coffee or tea!