Name: Maple Pecan Sticky Buns Fall Breakfast Recipe
Cook time: 3 h
Total time: 3 h
Ingredients: For the Dough: 4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1 cup warm milk (110°F), 1/2 cup melted butter, 1 large egg, 1 tsp salt.; For the Filling: 1/2 cup softened butter, 3/4 cup brown sugar, 2 tbsp ground cinnamon.; For the Maple Topping: 1/2 cup melted butter, 1/2 cup pure maple syrup, 1/2 cup brown sugar, 1 1/2 cups chopped pecans, pinch of salt.

Ingredients

For the Dough: 4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1 cup warm milk (110°F), 1/2 cup melted butter, 1 large egg, 1 tsp salt.
For the Filling: 1/2 cup softened butter, 3/4 cup brown sugar, 2 tbsp ground cinnamon.
For the Maple Topping: 1/2 cup melted butter, 1/2 cup pure maple syrup, 1/2 cup brown sugar, 1 1/2 cups chopped pecans, pinch of salt.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Yeast and Dough
Whisk the warm milk and one tablespoon of the sugar in a large bowl. Sprinkle the yeast on top and let it sit for about 5 to 10 minutes until it becomes foamy. Stir in the remaining sugar, melted butter, egg, and salt. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours or until doubled in size.
Step 2: Create the Maple Pecan Base
While the dough rises, prepare your baking pan. In a medium bowl, whisk together the melted butter, maple syrup, brown sugar, and a pinch of salt. Pour this mixture into a 9×13-inch baking dish, spreading it evenly across the bottom. Sprinkle the chopped pecans over the syrup mixture. Set the pan aside; this will become the sticky topping once the buns are flipped after baking.
Step 3: Roll and Fill the Dough
Punch down the risen dough to release air. Roll it out on a floured surface into a large rectangle, roughly 12×18 inches. Spread the softened butter over the entire surface of the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.
Step 4: Second Rise and Bake
Place the rolls cut-side down into the prepared baking dish on top of the pecan mixture. Cover the dish and let the rolls rise for another 30 to 45 minutes. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, or until they are golden brown on top. Remove from the oven and let them cool in the pan for exactly 5 minutes. Place a large tray or platter over the pan and carefully flip it over to release the buns. Scrape any remaining glaze from the pan onto the buns.

Cook Time: 3 hours