Sticky Buns

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With a maple brown sugar topping, these sticky buns are a crowd-pleasing breakfast for any special day!

Prep Time2 30

Cook Time45

Total Time3 15

Servings:

In a large liquid measuring cup, whisk together the milk and yeast, followed by the eggs.
3/4 cup whole milk, 2 1/4 teaspoons instant yeast, 3 large eggs
In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Attach the dough hook, turn the mixer on low speed and add the warm milk mixture. Allow the ingredients to combine for 60 seconds, then add the butter in pieces until it's fully incorporated. The dough will be very wet; increase the speed to medium and continue mixing for 10 minutes.
4 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon fine sea salt, 3/4 cup unsalted butter
If the dough still seems wet, add up to another 1/4 cup of flour, 1 tablespoon at a time. The dough should be soft and delicate but not too sticky to handle. Transfer the dough to a lightly oiled large bowl (use a neutral oil such as vegetable or avocado) and cover with plastic wrap or a clean kitchen towel. Allow the dough to double in size, 1-2 hours.

While the dough is rising, prepare the topping. Lightly grease a 9-inch round cake pan and top evenly with the pecans. Heat the butter, brown sugar, maple syrup and salt in a small saucepan set over medium heat. Cook, stirring occasionally, until the mixture comes to a boil.
1 cup pecans, 6 tablespoons unsalted butter, 1/2 cup packed dark brown sugar, 1/4 cup maple syrup, 1/2 teaspoon fine sea salt
Cook for 1-2 minutes (until the bubbles start getting larger and thicker), then remove from then heat and immediately pour the mixture evenly into the prepared cake pan.

Make the filling: In a small bowl, combine the brown sugar, cinnamon, and salt.
1/4 cup packed dark brown sugar, 2 tablespoons ground cinnamon, 1/2 teaspoon fine sea salt
Once the dough has risen, knead briefly on a lightly floured surface and roll into a 10-inch square. Spread the softened butter on top of the dough and sprinkle evenly with the filling.
3 tablespoons unsalted butter
Roll the dough up tightly and then cut into 8 even slices. Place them in the pan, cut side up. Cover loosely with plastic wrap or a kitchen towel, and let rise until almost doubled, about 1 hour. To make ahead: place in the refrigerator for up to 4 hours or overnight. When you’re ready to bake, remove the pan from the refrigerator and let rise on the counter until the dough has reached the top of the pan, about 1 hour.
Preheat the oven to 350°F. Place the pan on a baking sheet lined with parchment (in case the topping bubbles over) and bake until the center roll is lightly browned and feels firm, and a digital thermometer inserted into the center reads 190 degrees F, 45-50 minutes.
Remove the rolls from the oven and cool for 5 minutes, then run a knife around the outside. Turn the buns out onto a serving platter. If any of the topping remains in the pan, use a spoon or spatula to transfer it onto the sticky buns.