Description
Indulge in the deliciousness of homemade Maple Pecan Sticky Buns with our easy recipe. Learn how to create these sweet, gooey treats today!
Ingredients
Scale
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 2/3 cup (135g) granulated sugar, divided
- 1 and 1/2 Tablespoons (14g) active dry or instant yeast (2 standard size packets)
- 1/2 cup (113g) beef tallow alternative, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon (3 ml) salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons (10 ml) vegetable oil for bowl (or use nonstick spray)
- 2 cups (250g) chopped pecans
- 1/2 cup (113g) beef tallow alternative
- 2/3 cup (135g) packed light or dark brown sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) fruit juice (e.g., apple or orange)
- 1/4 teaspoon (1 ml) salt
- 1/4 cup (56g) beef tallow alternative, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons (10 ml) ground cinnamon
Instructions
- Start the dough: In the bowl of your stand mixer, equipped with a dough hook or paddle, mix the warmed milk with 2 tablespoons of sugar and yeast. Cover and let it stand for around 5 minutes until it becomes frothy on top. If you don’t have a mixer, use a large bowl and combine the ingredients with a sturdy spoon or silicone spatula. Mixing by hand is preferable as sticky dough can jam beaters.
- On medium speed, blend in the remaining sugar (1/2 cup) and the softened beef tallow alternative until partially mixed. Add the eggs and salt, continuing to mix on medium speed until combined. Don’t worry if the tallow remains in pieces. Lower the speed and gradually incorporate 1 cup of flour at a time, ensuring each cup is fully mixed before adding the next. After 4 cups, add the last 1/2 cup of flour and mix until the dough forms and detaches from the bowl sides, roughly 3 minutes. The dough should be soft; if not, add extra flour, 1 tablespoon at a time, until it’s workable.
- Knead the dough: Continue beating the dough in the mixer for 5 more minutes, or knead by hand on a floured surface for the same duration. If the dough becomes overly sticky, sprinkle with a little flour to achieve a soft, slightly sticky texture. Avoid adding too much flour to prevent dryness. The dough should be smooth, soft, and elastic. Test its readiness by poking it—it should spring back slowly. Perform the “windowpane test” by stretching a small piece of dough thinly enough for light to pass through without tearing. If it passes, the dough is ready for rising.
- First rise: Lightly coat a large bowl with oil or nonstick spray. Put the dough in, turning it to coat all sides. Cover with foil, plastic wrap, or a clean towel, and let it rise in a warm spot for about 2 hours or until it doubles in size.
- Meanwhile, prepare the topping: Grease a 9×13-inch baking pan. Spread chopped pecans evenly across the bottom. In a small pot over medium heat, combine the rest of the topping ingredients, stirring until the tallow alternative melts. Allow to simmer for 2 minutes with occasional stirring. Remove from heat, whisk briefly, and pour over the pecans. Set aside.
- Shape the dough: Deflate the dough to release air, then roll it out on a floured surface into a 12×18-inch rectangle. Ensure the dough remains smooth and even. If it resists stretching, cover and rest it for 10 minutes to relax the gluten.
- For the filling: Evenly spread the softened beef tallow alternative over the dough. Mix the sugar and cinnamon in a small bowl, then sprinkle over the tallow. Roll the dough tightly into an 18-inch log. If filling spills, sprinkle it on top. Slice the log into 12 equal pieces, about 1.5 inches wide, and place them in the prepared pan atop the pecan topping.
- Second rise: Cover the rolls and let them rise until puffy, about 30–45 minutes.
- Preheat your oven to 350°F (177°C). Bake for 25–28 minutes until the rolls are golden on top. Midway through, cover loosely with foil to prevent over-browning.
- Remove from the oven and let it cool on a wire rack for 5 minutes. Using oven mitts, carefully invert the pan onto a large serving dish, allowing the warm topping to drizzle down the sides. Serve while warm.
Notes
- Ensure the beef tallow alternative is softened to room temperature for a smooth dough texture.
- Use a generous amount of flour while rolling out the dough to prevent sticking.
- Allow the dough to rise until doubled in size for a light and fluffy texture.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 18g
- Protein: 5g
Keywords: cinnamon rolls, pecan topping, yeast dough, second rise, golden-brown rolls
