Maple Pecan Sticky Buns
- golden sugar
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This sticky bun recipe by blogger Shiran Dickman uses a yeasted dough, cinnamon sugar filling, and Domino® Golden Sugar, and gets baked in a pecan maple caramel topping.
Dough
- 3 1/4 cups (450g) all-purpose flour, plus more as needed 3 1/4 cups (450g) all-purpose flour, plus more as needed
- Domino® Golden Sugar 1/4 cup (50g) 1/4 cup (50g) Domino® Golden Sugar
- 2 teaspoons (6g) instant yeast 2 teaspoons (6g) instant yeast
- 1 teaspoon Salt 1 teaspoon Salt
- 1 large Egg 1 large Egg
- 1/4 cup (1/2 stick/55 g) unsalted butter, melted 1/4 cup (1/2 stick/55 g) unsalted butter, melted
- 1 cup (240 ml) Milk 1 cup (240 ml) Milk
Pecan Maple Topping
- 1/2 cup (1 stick/113g) unsalted butter 1/2 cup (1 stick/113g) unsalted butter
- 1/3 cup (80 ml) heavy cream or whole milk 1/3 cup (80 ml) heavy cream or whole milk
- Domino® Dark Brown Sugar 1/2 cup (100g) 1/2 cup (100g) Domino® Dark Brown Sugar
- 1/2 cup (120 ml) maple syrup 1/2 cup (120 ml) maple syrup
- 1/4 teaspoon Salt 1/4 teaspoon Salt
- 1 1/2 cups (170g) pecans, coarsely chopped 1 1/2 cups (170g) pecans, coarsely chopped
Filling
- 1/4 cup (1/2 stick/55 g) unsalted butter, softened to room temperature 1/4 cup (1/2 stick/55 g) unsalted butter, softened to room temperature
- Domino® Golden Sugar 1/4 cup (50g) 1/4 cup (50g) Domino® Golden Sugar
- 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
Instructions
Dough
Place flour, sugar, yeast, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add egg, butter, and milk to the mixer bowl and mix on low speed until dough starts to come together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft. If the dough it slightly sticky that’s ok. If it’s very sticky add more flour, a tablespoon at a time, and up to 1/4 cup more.
Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather. Alternatively, you can refrigerate the dough overnight; it will rise slowly and be ready for the next step by morning.
Pecan Maple Topping
Grease the bottom and sides of a 9×13-inch pan. Spread pecans in the pan. Set aside. Place the rest of the ingredient in a medium saucepan, and bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 3 minutes, whisking occasionally. Remove saucepan from heat, and pour into pan over the pecans. Set aside.
Filling
In a small bowl, mix together sugar and cinnamon.
Roll the risen dough into an 18×12 inch (45×30 cm) rectangle. Spread the entire surface of dough with softened butter, then sprinkle on the sugar-cinnamon mixture, chocolate and press gently so it all sticks to the butter. Starting with the longer edge, roll up the dough to form a log and pinch to seal the seam. Cut into 12 equal size pieces and place cut side-up in the pan, on top of the maple pecan topping. Cover and let rest to rise for 30-45 minutes, until almost doubled in size.
Meanwhile, preheat oven to 375°F/190°C.
Bake rolls for 25-30 minutes. You’ll know they’re ready when the smell is irresistible, the tops have browned, and a skewer inserted into the dough comes out clean. If the rolls brown too quickly while baking, cover them loosely with aluminum foil. Allow rolls to cool for 5 minutes in pan, then run a knife around edges to loosen and using oven mitts, carefully invert the pan onto a large plate. The caramel will drizzle down the sides. Serve slightly warm.
Rolls are best the same day they’re made. Freeze any leftovers and rewarm them when ready to eat.
