Maple Pecan Sticky Buns

Instructions

1. 1

   To make the dough, combine ¾ cup warm whole milk (110°F or 43°C), 2¼ teaspoons instant yeast, and 1 tablespoon granulated sugar in a bowl; let sit for 5 minutes until foamy. Then add 2 large eggs, ¼ cup granulated sugar, ⅓ cup softened unsalted butter, 3½ cups all-purpose flour, and 1 teaspoon salt. Knead with a dough hook for 8 minutes until smooth and elastic.

2. 2

   Cover the dough and let it rise until doubled in size, about 1 hour. Meanwhile, prepare the sticky base by melting ½ cup unsalted butter in a 9×13 pan over low heat (or in the microwave). Stir in ½ cup packed brown sugar and ¼ cup pure maple syrup until combined, then spread evenly in the pan.

3. 3

   Scatter 1½ cups pecan halves over the caramel base in the pan. Once the dough has risen, punch it down and roll it into a 16×12-inch rectangle on a floured surface.

4. 4

   Spread 6 tablespoons softened butter over the surface of the dough, then sprinkle with ½ cup brown sugar and 2 teaspoons cinnamon. Roll the dough tightly into a log and cut it into 12 equal rolls.

5. 5

   Place the rolls cut-side up over the pecan-caramel base in the pan. Cover and let rise for 30–45 minutes until puffed. Preheat the oven to 375°F (190°C) during the last few minutes of rising.

6. 6

   Bake for 28–32 minutes until the rolls are deep golden brown. Immediately invert onto a serving platter, allowing the sticky caramel-pecan topping to cascade over the rolls. Serve warm for the best experience.