Pecan Sticky Buns

PECAN STICKY BUNS

Topped with maple syrup and toasted pecans, this recipe for Pecan Sticky Buns is always a crowd pleaser.

Makes 1 dozen

2	packets (¼-ounce each) active dry yeast
1	cup warm milk (105ºF - 110ºF)
½	cup, plus 2 tablespoons light-brown sugar, firmly packed
2	large egg yolks
½	cup (1 stick) unsalted butter, room temperature, plus more for greasing
1	teaspoon pure vanilla extract
3½	cups all-purpose flour, plus more for dusting
1	tablespoon, plus 1 teaspoon ground cinnamon
1	teaspoon kosher salt
½	cup pure maple syrup
1	cup pecans, chopped
2	tablespoons sour cream

In the bowl of an electric mixer fitted with the paddle attachment dissolve the yeast in the warm milk. Stir in 2 tablespoons of the brown sugar, as well as the egg yolks, ¼ cup of butter, and the vanilla extract. Using a fine-mesh sieve, sift the flour, 1 teaspoon of ground cinnamon, and salt over the milk mixture. Mix on low speed until the flour is completely incorporated. Then, increase the mixer to medium and knead the dough until it becomes smooth and elastic, 5 to 8 minutes. Transfer the dough to a lightly buttered bowl. Cover with a sheet of plastic wrap and set aside to rest until doubled in volume, about 1 hour.


In a saucepan set over medium heat, combine ¼ cup of the brown sugar and ¼ cup of the butter. Cook until melted. Then, remove from the heat and stir in the maple syrup and the pecans. Pour the mixture into a lightly buttered 9-by-13-inch baking dish. Set aside.


Punch down the dough and transfer it to a lightly floured work surface. Roll it out to a 10-by-12-inch rectangle. In a bowl, stir the sour cream together with ¼ cup of brown sugar and 1 tablespoon of cinnamon. Evenly spread the sour cream mixture over the surface of the dough. Then, taking the long side of the dough, roll it up into a log. Cut the dough crosswise into 12 buns and arrange the buns cut-side-down in the prepared baking dish. Cover with plastic wrap and allow to rise until almost doubled in bulk, 30 to 45 minutes.


Preheat the oven to 350ºF. Bake the buns in a preheated oven until golden brown and cooked through, 30 to 35 minutes. Then, remove and cool for 10 minutes in the pan before inverting the sticky buns onto a serving tray.