Maple Pecan Sticky Buns

$To make delicious Maple Pecan Sticky Buns, you need some key ingredients. Here’s what you will use: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1/2 teaspoon salt - 1 packet (2 1/4 tsp) instant yeast - 1/2 cup warm milk (about 110°F) - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup brown sugar, packed - 1/2 cup chopped pecans - 1/4 cup maple syrup - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 cup raisins (optional for added sweetness) These ingredients come together to create a sweet and sticky treat. The flour and sugar form the base, while the yeast helps the dough rise. Milk adds moisture, and butter gives it richness. The egg and vanilla enhance the flavor. The brown sugar and maple syrup provide that lovely sweetness we crave. Pecans add a nice crunch, and spices like cinnamon and nutmeg bring warmth. If you like, toss in some raisins for extra texture. Make sure you use fresh ingredients. This ensures your sticky buns turn out fluffy and flavorful. Enjoy gathering these items; each one plays an important role in your baking adventure! {{ingredient_image_2}} - Combine dry ingredients: In a large bowl, mix 2 cups of flour, 1/4 cup of sugar, 1/2 teaspoon of salt, and 1 packet of instant yeast. Make sure to blend them well. - Mix wet ingredients: In another bowl, whisk together 1/2 cup of warm milk, 1/4 cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract. This will create a smooth mixture. - Knead the dough: Pour the wet mix into the dry ingredients. Stir until they blend. Now, knead the dough on a floured surface for about 5-7 minutes until it is soft and elastic. - Transfer to a greased bowl: Place the kneaded dough into a greased bowl. This helps it not to stick. - Cover and find a warm spot: Cover the bowl with a clean kitchen towel. Place it in a warm area. Let it rise until it doubles in size, which takes about 1 hour. - Roll out the dough: Once the dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle about 12x8 inches. - Prepare the filling mixture: In a small bowl, mix 1/2 cup of brown sugar, 1/2 cup of chopped pecans, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg. Add raisins if you like extra sweetness. - Spread filling and roll the dough: Evenly spread the filling over the dough, leaving a small edge. Roll it tightly from the long side to form a log. - Slice the rolled dough: Cut the log into 12 equal pieces. Each piece should be about 1 inch thick. - Arrange in baking dish: Place the slices cut side up in a greased baking dish. Make sure they are spaced evenly. - Prepare the maple mixture: In a saucepan, heat 1/4 cup of maple syrup and any leftover melted butter. Stir until it thickens slightly. - Preheat oven and let rise again: Preheat your oven to 350°F (175°C). Let the buns rise for about 30 more minutes while the oven heats. - Bake and cool: Bake the buns for 25-30 minutes until golden brown. Allow them to cool for a few minutes before flipping them onto a plate. Enjoy the sweet aroma! To get a soft dough, use warm milk. It helps the yeast wake up. Knead the dough well for 5-7 minutes. This builds the gluten and adds strength. A good dough should feel smooth and elastic. If it sticks to your hands, add a bit more flour. You can add extras to boost flavor. Consider adding chocolate chips or dried cranberries. These give a nice twist to the classic taste. You can also adjust the sweetness. If you prefer less sugar, cut back on the brown sugar or maple syrup. Serve the sticky buns warm for the best taste. You can drizzle extra maple syrup on top for added sweetness. Garnishing with whole pecans makes them look great too. They are perfect for brunch or dessert. Enjoy them with a cup of coffee or tea for a cozy treat! Pro Tips Use Fresh Ingredients: Ensure your yeast is fresh for the best rise. Check the expiration date on the packet to guarantee optimal results. Temperature Matters: Make sure the milk is warm but not hot when mixing with the yeast, as excessive heat can kill the yeast and prevent the dough from rising. Let Them Rise: Don’t rush the rising time. Allowing the dough to double in size is crucial for achieving that fluffy, airy texture in your sticky buns. Perfect Serving: Serve the sticky buns warm for the best flavor and texture. Drizzling additional maple syrup just before serving will enhance their sweetness. {{image_4}} You can change the nuts in this recipe. If you don't have pecans, try walnuts or almonds. Both give a nice crunch. Walnuts add a rich taste, while almonds bring a sweet touch. Just chop them up and use the same amount as pecans. You will still get that lovely nutty flavor. Add a twist by mixing in chocolate chips or cranberries. Chocolate chips offer a sweet, rich flavor that blends well with the maple. You can use dark or milk chocolate based on your taste. If you prefer a fruity note, cranberries add tanginess. Toss in about half a cup of either for a fun surprise. Want a vegan version? It's easy! Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until thick. Use almond or oat milk in place of regular milk. Coconut oil can replace butter. These swaps keep the sticky buns delicious and plant-based. To keep your Maple Pecan Sticky Buns fresh, place them in an airtight container. You can store them in the refrigerator for up to five days. This helps to maintain their softness and flavor. If you want to freeze them, wrap each bun tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last in the freezer for up to three months. When you're ready to eat, just thaw them in the fridge overnight. To enjoy your sticky buns warm again, use the oven. Preheat it to 350°F (175°C). Place the buns in a baking dish, cover with foil, and heat for about 10 minutes. This warms them without drying them out. You can also use the microwave. Place a bun on a microwave-safe plate. Add a damp paper towel on top. Heat for 15-20 seconds. Check if it's warm enough. If not, heat in short bursts until warm. Yes, you can make the dough the night before. After you knead it, cover it and put it in the fridge. This slows down the yeast. In the morning, take it out and let it rise. It should take about an hour to double in size. The buns are done when they turn golden brown. You can also check the center with a toothpick. If it comes out clean, they are ready. The tops should feel firm but soft when you touch them. If your dough does not rise, the yeast might be old. Check the expiration date on the packet. You can also try placing the dough in a warm spot. If it still doesn't rise, you may need to start over with fresh yeast. Yes, you can use instant yeast instead of active yeast. It works faster and does not need to be dissolved first. Just mix it with your dry ingredients. You can skip the proofing step, saving you some time. We covered the key ingredients and steps to make delicious sticky buns. You learned how to prepare the dough, shape it, and bake it perfectly. I shared tips for the best texture and flavor, along with variations for personalization. Remember, practice makes perfect when baking. With these methods, you’ll create treats everyone loves. Enjoy baking and sharing your sticky buns with friends and family!$

Maple Pecan Sticky Buns

Deliciously sweet and sticky buns made with maple syrup and pecans.

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Prep Time 15

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

2 cups all-purpose flour
0.25 cup granulated sugar
0.5 teaspoon salt
1 packet instant yeast (2 1/4 tsp)
0.5 cup warm milk (about 110°F)
0.25 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
0.5 cup brown sugar, packed
0.5 cup chopped pecans
0.25 cup maple syrup
0.5 teaspoon ground cinnamon
0.25 teaspoon nutmeg
0.25 cup raisins (optional for added sweetness)

Instructions

In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract until you have a smooth mixture.
Carefully pour the wet ingredients into the bowl with the dry ingredients. Stir until combined, and then knead the dough on a lightly floured surface for about 5-7 minutes until it becomes soft and elastic.
Transfer the kneaded dough to a greased bowl. Cover with a clean kitchen towel and place it in a warm spot. Let it rise until doubled in size, which should take around 1 hour.
After the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a rectangle roughly 12x8 inches in size.
In a small mixing bowl, combine the brown sugar, ground cinnamon, nutmeg, chopped pecans, and raisins (if using). Stir until mixed well.
Evenly spread the sugar and pecan mixture over the rolled-out dough, leaving a small border around the edges. Starting from the longer side, tightly roll the dough to form a log.
Slice the log into 12 equal pieces. Arrange these pieces in a greased baking dish, cut side up.
In a saucepan over medium heat, combine the maple syrup and any remaining melted butter. Stir until melted and slightly thickened. Pour this mixture evenly over the arranged buns in the baking dish.
Preheat your oven to 350°F (175°C). While the oven heats, let the buns rise again for about 30 minutes.
Bake the sticky buns in the preheated oven for 25-30 minutes, or until they are golden brown. Once baked, allow them to cool for a few minutes in the pan before inverting them onto a serving plate.

Notes

For an enticing touch, drizzle extra maple syrup over the top of the sticky buns and garnish with whole pecans. Serve them warm to enjoy the perfect balance of flavors and textures!

Keyword dessert, maple, pecans, sticky buns