Maple Pecan Sticky Buns Sallys Baking Addiction Recipes

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
• To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
• Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
• Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
• When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
• Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
• Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
• Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

Steps:

• Place water in small bowl.
• Sprinkle yeast and 1 tsp sugar over and stir to blend.
• Let stand until yeast dissolves, about 8 minutes.
• Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl.
• Heat milk in small saucepan until bubbles start to form around edge of pan.
• Pour hot milk over oat mixture and stir until butter melts and sugar dissolves.
• Cool mixture 10 minutes.
• Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend.
• Mix in 3 cups flour.
• Beat batter for 100 strokes with a wooden spoon (or, better yet, get your husband to do it!).
• Cover bowl with plastic wrap; let batter rest 10 minutes.
• Mix enough flour into batter, ¼ cupful at a time, to form soft dough.
• Turn dough out onto floured surface.
• Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
• Lightly oil large bowl.
• Place dough in bowl and turn to coat with oil.
• Cover bowl with plastic wrap, then with towel.
• Let dough rise in a warm, draft-free area until doubled in volume, about 1 ½ hours.
• Make Maple Topping: Butter two 13x9x2 inch glass baking dishes.
• Combine maple syrup and butter in medium saucepan.
• Stir over medium heat until butter melts.
• Remove from heat.
• Mix in brown sugar.
• Pour half of topping into each prepared dish; tilt to coat bottom of dishes evenly.
• Sprinkle each with half of nuts; cool.
• Make Filling: Combine all ingredients in processor.
• Pulse until pecans are finely chopped.
• Assembly: Carefully turn doubled dough out onto floured surface (do not punch down dough).
• Roll dough gently to flatten slightly.
• Using hands, pull and stretch dough to 12x18 inch rectangle.
• Brush dough evenly with all of melted butter.
• Sprinkle filling evenly over dough, leaving a ½ inch plain border on one long side.
• Starting at long side opposite plain border, roll up dough jelly roll-fashion, forming log.
• Pinch seam to seal.
• Using large knife, score log into 12 equal pieces.
• Cut log at scores.
• Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish.
• Lightly press down on buns with palms.
• (Can be prepared to this point and refrigerated overnight) Let buns rise in warm, draft-free area until light and puffy, about 50 minutes if buns are at room temperature, 1 hour 15 minutes if refrigerated.
• Position rack in center of oven and preheat to 375F Bake buns uncovered until tops are golden-brown and topping bubbles thickly, reversing baking dishes halfway through baking, about 25 minutes.
• Remove dishes from oven.
• Immediately place large baking sheet over 1 baking dish.
• With oven mitts, grasp dish and baking sheet together and turn over to release buns and topping onto sheet.
• Repeat with second baking dish and a second baking sheet.
• Cool buns 5 minutes.
• Eat hot!
• Buns can be frozen, but best eaten within 2 weeks of baking.
• Bake frozen buns, covered, at 375F until heated through, about 15 minutes.

Steps:

• To make dough:
• Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.
• Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles from around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.
• Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups flour. Using firm spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
• Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
• Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.
• To make syrup:
• Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly. Sprinkle each with half of nuts; cool.
• To make filling:
• Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl.
• To assemble and bake:
• Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal.
• Using heavy large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)
• Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.
• Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
• Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns onto another sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve buns hot.