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Brian Sunter

Pecan Sticky Bread

Slow-rise maple pecan sticky buns with a buttery cinnamon caramel topping.

via sallysbakingaddiction.com

28 minutes cook 4 hours prep 4 hours 40 minutes total 12 servings by Sally McKenney
bread baking pecan maple cinnamon sticky-buns make-ahead
Scale
Units

Nutrition

Estimates per serving (recipe yields 12).

Calories
380
total 4560
Protein
5g
total 60g
Carbs
45g
total 540g
Fat
20g
total 240g
Fiber
2g
total 24g

Estimate based on ingredient totals; enriched dough with butter-heavy topping and filling

Ingredients

  • 1.25 cup whole milk
  • 2 tbsp granulated sugar
  • 1.50 tbsp yeast
  • 0.50 cup granulated sugar
  • 1.25 cup unsalted butter
  • 2 eggs
  • 0.75 tsp salt
  • 4.50 cups all-purpose flour
  • 2 tsp oil
  • 2 cups chopped pecans
  • 1.17 cup brown sugar
  • 0.25 cup pure maple syrup
  • 2 tsp ground cinnamon

Equipment

  • stand mixer
  • dough hook
  • large bowl
  • 9x13 baking pan
  • saucepan

Instructions

Dough

1

Whisk 1 cup whole milk , 2 tbsp granulated sugar , and 1.50 tbsp yeast in the bowl of a stand mixer fitted with a dough hook . Cover and let sit for 5 minutes until foamy on top.

2

On medium speed, beat in the remaining 0.50 cup granulated sugar and 0.50 cup unsalted butter until slightly broken up. Add 2 eggs and 0.50 tsp salt and beat until combined. Turn mixer to low and add 4.50 cups all-purpose flour 1 cup at a time, mixing fully before each addition. Beat 3 minutes until dough comes together and pulls away from the bowl sides.

3

Knead the dough in the mixer for an additional 5 minutes . Dough should be soft, smooth, and elastic. Poke it — if it slowly bounces back, it's ready.

4

Lightly grease a large bowl with 2 tsp oil . Place dough inside, turning to coat. Cover with a towel and allow to rise for 2 hours or until doubled in size.

Topping

5

Grease a 9x13 baking pan . Spread 2 cups chopped pecans in an even layer in the pan.

6

Combine 0.50 cup unsalted butter , 0.67 cup brown sugar , 0.25 cup whole milk , 0.25 cup pure maple syrup , and 0.25 tsp salt in a saucepan over medium heat. Stir until butter melts, then bring to a simmer. Simmer for 2 minutes , stirring occasionally. Remove from heat, whisk, then pour over the pecans. Set aside.

Filling & Assembly

7

Punch down the dough. On a lightly floured surface, roll into a 12×18-inch rectangle.

8

Spread 0.25 cup unsalted butter all over the dough. Mix 0.50 cup brown sugar and 2 tsp ground cinnamon in a small bowl, then sprinkle evenly over the butter.

9

Tightly roll up the dough into an 18-inch log. Cut into 12 even rolls and arrange in the prepared baking pan on top of the pecan topping.

10

Cover and let rise until puffy, about 35 minutes .

11

Preheat oven to 350 °F (177°C). Bake for 26 minutes until golden-brown on top. Tent loosely with foil halfway through to prevent over-browning. Cool for 5 minutes .

12

Using oven mitts, carefully invert the pan onto a large serving platter. Serve warm.

View Cooklang Source
recipe.cook 
---
title: Pecan Sticky Bread
description: Slow-rise maple pecan sticky buns with a buttery cinnamon caramel topping.
servings: 12
time: 4 hours 40 minutes
prep time: 4 hours
cook time: 28 minutes
tags: [baking, bread, pecan, maple, cinnamon, sticky-buns, make-ahead]
source: https://sallysbakingaddiction.com/maple-pecan-sticky-buns/#tasty-recipes-68185
author: Sally McKenney
cuisine: American
difficulty: hard
nutrition-calories: 4560
nutrition-protein: 60g
nutrition-carbs: 540g
nutrition-fat: 240g
nutrition-fiber: 24g
nutrition-note: Estimate based on ingredient totals; enriched dough with butter-heavy topping and filling
---

== Dough ==

Whisk @whole milk{1%cup}(warmed to about 100°F/38°C), @granulated sugar{2%tbsp}, and @yeast{1.5%tbsp} in the bowl of a #stand mixer{} fitted with a #dough hook{}. Cover and let sit for ~{5%minutes} until foamy on top.

On medium speed, beat in the remaining @granulated sugar{0.5%cup} and @unsalted butter{0.5%cup}(softened, cut into 4 pieces) until slightly broken up. Add @eggs{2}(room temperature) and @salt{0.5%tsp} and beat until combined. Turn mixer to low and add @all-purpose flour{4.5%cups} 1 cup at a time, mixing fully before each addition. Beat ~{3%minutes} until dough comes together and pulls away from the bowl sides.

Knead the dough in the mixer for an additional ~{5%minutes}. Dough should be soft, smooth, and elastic. Poke it — if it slowly bounces back, it's ready.

Lightly grease a #large bowl{} with @oil{2%tsp}. Place dough inside, turning to coat. Cover with a towel and allow to rise for ~{2%hours} or until doubled in size.

== Topping ==

Grease a #9x13 baking pan{}. Spread @chopped pecans{2%cups} in an even layer in the pan.

Combine @unsalted butter{0.5%cup}, @brown sugar{0.67%cup}, @whole milk{0.25%cup}, @pure maple syrup{0.25%cup}, and @salt{0.25%tsp} in a #saucepan{} over medium heat. Stir until butter melts, then bring to a simmer. Simmer for ~{2%minutes}, stirring occasionally. Remove from heat, whisk, then pour over the pecans. Set aside.

== Filling & Assembly ==

Punch down the dough. On a lightly floured surface, roll into a 12×18-inch rectangle.

Spread @unsalted butter{0.25%cup}(softened) all over the dough. Mix @brown sugar{0.5%cup} and @ground cinnamon{2%tsp} in a small bowl, then sprinkle evenly over the butter.

Tightly roll up the dough into an 18-inch log. Cut into 12 even rolls and arrange in the prepared baking pan on top of the pecan topping.

Cover and let rise until puffy, about ~{35%minutes}.

Preheat oven to 350°F (177°C). Bake for ~{26%minutes} until golden-brown on top. Tent loosely with foil halfway through to prevent over-browning. Cool for ~{5%minutes}.

Using oven mitts, carefully invert the pan onto a large serving platter. Serve warm.