Maple Pecan Sticky Buns

Heat the cold milk until it is around 105-110 degrees. Bloom your yeast by mixing the active dry yeast, granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
2 1/4 tsp active dry yeast, 1 tsp sugar (used to bloom the yeast), 1 1/4 cups (300 ml) milk
In a stand mixer, mix the all purpose flour, salt and granulated white sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 2 tbsp sugar, 1 1/2 tsp salt
Add in the eggs, softened butter and vanilla and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened, 1 tbsp vanilla
Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for 5-7 minutes on medium speed until the dough pulls away from the sides of the bowl and forms a ball. The dough will be smooth and a little sticky.
Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to rise for one and a half to two hours, or until the dough doubles in size.

While the dough rises make the filling by mixing the softened butter, brown sugar, cinnamon, nutmeg and salt together.
1 1/3 cup (293 g) brown sugar, 3/4 cup (168 g) unsalted butter, softened , 2 tbsp cinnamon , 1/2 tsp nutmeg, 1/2 tsp salt

Mix together the softened butter, vanilla, light brown sugar, maple syrup, heavy cream and salt.
3/4 cup (168 g) unsalted butter, softened, 1 tbsp vanilla , 1 1/2 cups (330 g) brown sugar, 1/2 cup (120 ml) maple syrup , 1/4 cup (60 ml) heavy cream, 1/4 tsp salt
Evenly spread the sticky topping on the bottom of a greased 9 x 13" casserole dish. Sprinkle the chopped pecans on top.
1 cup (112 g) chopped pecans

Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12".
Next, spoon the prepared filling over the dough and spread it evenly. Roll up the dough into a long log shape. Cut off the ends, then cut the buns about 1 1/2 inches wide. You should be able to get 12 buns out of the log.
Place the sticky buns in the prepared casserole dish with the sticky topping. Loosely cover them with greased plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size.
Preheat oven to 350 degrees about 15 minutes before the buns are done proofing (or earlier if your oven takes longer to preheat).
Once the buns have proofed, bake for 40-45 minutes at 350 degrees, or until golden brown.
Let them cool for five minutes and then flip them over on to a large serving tray.
Serve the sticky buns and enjoy!
Store left overs in an airtight container or Ziploc bag for up to three days. Rewarm before serving for the best taste!

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon rolls, maple, maple pecan, pecan, rolls, sticky buns