Description
Twelve soft yeast buns with cinnamon swirls and a maple-pecan sticky top.
Ingredients
Scale
- 3 1/2 cups All-purpose flour
- 2 1/4 teaspoons Instant yeast
- 1/4 cup Granulated sugar
- 1 teaspoon Fine salt
- 3/4 cup Whole milk, lukewarm
- 1 egg Large egg
- 4 tablespoons Unsalted butter, softened, for dough
- 2 tablespoons Unsalted butter, softened, for filling
- 1/3 cup Packed light brown sugar, for filling
- 2 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter, for maple topping
- 1/2 cup Pure maple syrup
- 1/3 cup Packed light brown sugar, for topping
- 1 cup Pecans, roughly chopped
Instructions
- Combine 3 1/2 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar and 1 tsp fine salt. Add 3/4 cup lukewarm whole milk, 1 egg and 4 tbsp softened butter. Mix and knead about 8–10 minutes until smooth and elastic but still slightly tacky. Cover and let rise about 60 minutes until noticeably puffy; room temperature can change this clock.
- During the rise, melt 4 tbsp topping butter with 1/2 cup pure maple syrup and 1/3 cup topping brown sugar in a small pan about 3–5 minutes until combined. Pour evenly into a 9-by-13-inch pan and scatter 1 cup chopped pecans across it. Stir 1/3 cup filling brown sugar with 2 tsp cinnamon.
- Roll risen dough on a lightly floured surface to roughly 12 by 16 inches. Spread 2 tbsp softened filling butter, sprinkle cinnamon sugar evenly and roll from the long side. Cut into 12 equal pieces, arrange cut side up on the pecan topping, cover and let rise about 40 minutes until puffy. Heat oven to 350°F toward the end of the rise.
- Bake 30–35 minutes at 350°F until deep golden and centers are baked, with a test center around 190°F as a quality cue rather than a food-safety guarantee. Cool in pan 10 minutes, then invert carefully onto a heatproof platter while topping is still fluid. Record pan caramel behavior, bread center and actual total time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 110 minutes, included in the total.
Untested estimate: topping saucepan up to 5 minutes and bake up to 35; dough rises about 60 then 40 minutes, cool 10 before inverting. Oven preheat excluded.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 110 minutes
- Cook Time: 40 minutes
- Category: Breakfast & Brunch
Nutrition
- Serving Size: One bun