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Ingredients
Scale
- 1 cup (240ml) whole milk, warmed to 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) unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs, at room temperature
- 1/2 teaspoon salt
- 4 and 1/2 cups (563g) all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 teaspoons canola, vegetable, or olive oil for bowl (or use nonstick spray)
- 2 cups (250g) chopped pecans
- 1/2 cup (113g) unsalted butter
- 2/3 cup (135g) packed light or dark brown sugar
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) pure maple syrup
- 1/4 teaspoon salt
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Whisk warm milk, 2 tablespoons sugar, and yeast in a stand mixer bowl; let sit until foamy.
- Mix in remaining sugar and softened butter, then add eggs and salt until smooth; gradually add flour until the dough pulls away from the sides.
- Knead dough until soft and elastic, adding flour as necessary.
- Grease a bowl, place dough inside, and let it rise in a warm area until doubled in size, about 2 hours.
- Prepare a greased 9×13-inch baking pan and spread chopped pecans on the bottom.
- In a saucepan, combine topping ingredients over medium heat until butter melts, then simmer; pour over pecans.
- Roll out the dough into a rectangle, spread softened butter, mix brown sugar and cinnamon, sprinkle over dough, then roll into an 18-inch log and slice into 12 pieces.
- Place rolls in the prepared pan over the pecans and let rise for another 30-45 minutes.
- Preheat oven to 350°F (177°C) and bake rolls for 25-28 minutes until golden brown.
- Invert onto a serving platter and enjoy warm.
Notes
Ensure warm milk is at the right temperature to activate the yeast.
Avoid over-kneading for the best texture; handle gently.
You can prepare the buns the night before and refrigerate overnight for a morning treat.
- Prep Time: 2 hours 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 16
- Sodium: 210
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 40