Ingredients
Scale
- 3 ½ cups all-purpose flour, plus extra for dusting
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup whole milk, warmed (about 110°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted and cooled
- 1 cup pure maple syrup
- ½ cup brown sugar, packed
- 1 ½ teaspoons ground cinnamon
- 1 cup pecans, toasted and roughly chopped
- 2 tablespoons unsalted butter, softened (for spreading on dough)
Substitution tips: If you don’t have whole milk, full-fat oat milk works beautifully here, giving a slight nuttiness that complements the pecans. For pecans, walnuts or almonds can be swapped in, though pecans have that buttery richness that’s hard to beat. And if maple syrup isn’t your thing, a good dark honey can be a substitute, but the flavour will shift slightly.
Instructions
- Start by warming your milk until it’s pleasantly warm to the touch (about 110°F). Stir in the yeast and a teaspoon of sugar, then set aside for 5-10 minutes until it becomes frothy. This little bubble party is your yeast waking up, ready to make magic happen.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, melted butter, and your frothy yeast mixture. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes, until it’s smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but be careful not to add too much—you want it soft and pliable, like a good story just waiting to be told.
- Place the dough in a lightly greased bowl, cover with a clean tea towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until doubled in size. I like to leave mine near the kitchen window where the morning sun warms it gently.
- While the dough rises, prepare your sticky topping: in a small saucepan, combine the maple syrup, brown sugar, and 2 tablespoons of softened butter. Heat gently, stirring until the sugar dissolves and the mixture is smooth and glossy. Remove from heat and set aside.
- Toast your pecans in a dry pan over medium heat for 3-5 minutes until fragrant, stirring often to avoid burning. Set aside to cool.
- Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle roughly 16×12 inches. Spread the softened butter evenly over the dough, then sprinkle with cinnamon and the toasted pecans.
- Starting from the longer side, roll the dough tightly into a log. Using a sharp knife, cut the log into 12 equal slices.
- Pour the maple syrup mixture into the bottom of a 9×13-inch baking pan, spreading it evenly. Arrange the buns cut side up in the pan, slightly touching each other.
- Cover the pan loosely with a tea towel or plastic wrap and let the buns rise for another 30-45 minutes until puffed.
- Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes until golden and cooked through. You’ll know they’re done when they’re puffy and the sticky glaze is bubbling around the edges.
- Allow the buns to cool in the pan for 10 minutes, then invert them carefully onto a serving plate so the sticky glaze is on top. This step always feels a bit like revealing a secret treasure!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
