--- title: "Pecan Sticky Bread" description: "Slow-rise maple pecan sticky buns with a buttery cinnamon caramel topping." url: "https://briansunter.com/recipes/pecan-sticky-bread" --- # Pecan Sticky Bread Slow-rise maple pecan sticky buns with a buttery cinnamon caramel topping. via [sallysbakingaddiction.com](https://sallysbakingaddiction.com/maple-pecan-sticky-buns/#tasty-recipes-68185) 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 rating: 4.5 --- == 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. ```