Although autumn has greeted us a month too early with it’s windy, wet weather (that could just be the London weather, who knows), this just means that the time for comfort food has finally come. These warm maple pecan sticky buns are the perfect treat for cosying up on the sofa in front of the telly.
It did take me awhile to nail this recipe and I think my neighbours are finally relieved from all the sticky buns I was sending their way. It does require some effort like making the dough and leaving to rise, but the rewards are well worth it.
If you don’t fancy all the extra fuss, you can make some simple cinnamon rolls with cream cheese icing or if you’re looking for savoury, these extra cheesy, extra garlicky rolls are dying to be made.
MAPLE PECAN STICKY BUNS RECIPE
Makes 12-16 rolls
500g plain flour
¾ tsp salt
50g caster sugar
7g instant yeast * (see notes)
2 eggs, beaten
250ml warm milk
75g unsalted butter, melted
113g unsalted butter, softened ** (see notes)
100g brown sugar
2-3tbsp cinnamon powder
250-300g pecans, chopped and whole
113g unsalted butter
100g brown sugar
120ml maple syrup
¼ tsp salt
1 tsp vanilla essence
80ml double cream
* I used instant yeast which I can mix directly into the dry ingredients. If you are using active dry yeast, be sure to dissolve it first in the warm milk with a tsp of the sugar. Leave it to bloom for 10 minutes before adding it to the rest of the ingredients.
** I advise against melting the butter completely as it may lead to it seeping out of the dough when rolling. Instead leave the butter out on the counter until it is extremely soft.
*** You can use walnuts in place of pecans if you prefer walnuts or can’t get your hands on pecans.
- Whisk together the flour, salt, sugar, and yeast. Add in the beaten eggs, milk, and melted butter, and mix well.
- Put the sticky dough on a floured surface and knead well until the dough is smooth and elastic, not sticking to your hands anymore. You may need to add in extra flour if it is very sticky. If using a stand mixer, use the dough hook and mix until the dough doesn’t stick to the sides anymore.
- Form the dough into a ball and place in an oiled bowl. Cover in a towel and place in a warm, dark place for an hour or until the dough doubles in size.
- For the cinnamon butter: In a bowl, mix together the softened butter, cinnamon, and sugar until a paste forms.
- For the syrup mixture: In a pan, over medium heat, melt together the unsalted butter, sugar, maple syrup, pinch of salt, and vanilla essence. Let it boil for a few minutes before removing from the heat and stirring in the double cream.
- Preheat the oven to 170 degrees C (fan assisted) and line a 9×13 inch pan with greaseproof paper.
- In the bottom of the pan, evenly scatter 250-300g chopped and whole pecan nuts, and pour over the syrup mixture, ensuring all areas are covered.
- On a floured surface, roll out the dough to a large rectangular shape.
- Spread the cinnamon butter mixture on the dough, leaving a ½ cm gap around the edges, and starting from one long end, tightly roll up the dough. Pinch along the edge of the dough to seal it shut.
- Using a sharp knife or dental floss, cut 12 rolls out and place them on top of the pecan mixture in the pan, leaving a small gap between each roll. You may have extra rolls left over which you can cook separately.
- Cover in cling film and leave to rise in a warm place for 45 minutes. Alternatively, you can place them in the fridge to rise overnight.
- Remove the cling film from the pan and place the pan in the preheated oven.
- Cook the rolls for 20-25 minutes. If you find that the rolls are browning very quickly, cover the top loosely in foil for the rest of the cooking time.
- Remove the pan from the oven and leave to cool for five minutes. Flip the pan upside down on a plate or piece of parchment paper and slowly lift the top up.
- Serve warm with ice cream or double cream.