Sticky maple pecans buns

Lately, I visited a small pastry shop in town. Their cinnamon buns are out of this world, seriously. Anyway, a couple weeks later, all that I wanted to eat was those damn bun. So, I came up with my own version of a good sticky bun (yes! It had to have maple syrup! ;)). #TheElf

This is my recipe of the sticky maple pecan buns, absolutely irresistible. Here the dozens disappear in a couple hours, just so you know! 😉

12 buns
Portions

45 minutes
Prep time

25 minutes
Cook time

2h15
Pause time

Freezer friendly | To go

Ingredients

For the bun

1/3 cup lukewarm water
2 tsp. instant yeast
1/3 cup white sugar
2/3 cup lukewarm milk
3 3/4 cup all-purpose flour
1/3 cup unsalted butter, melted
2 eggs, beaten
1 tsp. salt

For the icing

1/2 cup unsalted butter
1/3 cup maple syrup
3/4 cup brown sugar
3/4 cup roasted pecans, chopped
1 tsp. vanilla extract
1 pinch salt

For the filling

1/3 cup unsalted butter
1/3 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup roasted pecans, chopped

Preparation

In a bowl, mix the lukewarm water, the instant yeast and the sugar. Add the rest of the ingredients for the “buns” and mix until it forms a ball.
Knead the dough for 5 minutes, cover with a warm clean cloth. Let rise for 1h15.
During that time, you can prepare the icing. In a saucepan, mix the butter, the maple syrup and the brown sugar. Bring to a boil and remove from the heat. Add the pecans, the vanilla extract and a pinch of salt.
Pour the icing into a pan.
With an electric mixer, mix all the ingredient for the “filling” except for the pecans.
On a floured work surface, roll out the dough. You will obtain a rectangle of about 40cm X 25cm.
Spread the filling on the dough and sprinkle with the pecans. Roll the dough tightly into a log. Cut into 12 slices.
Arrange the slices on the icing, that’s already at the bottom of the pan. Cover with a warm, clean cloth. Let rise for 1h.
Once the rising time is completed. Preheat the oven at 375F.
Bake in the center of the oven for about 25 minutes, until the buns are golden.
Slowly reverse the pan into a presentation plate and serve warm.