Maple Pecan Sticky Buns Recipes

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MAPLE-PECAN STICKY BUNS



Maple-Pecan Sticky Buns image

These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill - it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.

Provided by Yossy Arefi

Categories     breads

Time 3h45m

Yield 12 rolls

Number Of Ingredients 17

2 teaspoons/6 grams active dry yeast
1 cup buttermilk/240 grams, warmed to 100 degrees
2 tablespoons/25 grams granulated sugar
4 1/4 cups/544 grams all-purpose flour, plus more as needed
1 1/4 teaspoons kosher salt (Diamond Crystal)
8 tablespoons/113 grams unsalted butter, softened and cut into large pieces, plus more for greasing bowl
3 large eggs, lightly beaten
1/2 cup/170 grams/maple syrup
1/2 cup/100 grams packed light brown sugar
6 tablespoons/85 grams unsalted butter
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups/200 grams toasted chopped pecans
2/3 cup/133 grams packed light brown sugar
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, very soft

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.

MAPLE-PECAN STICKY BUNS



Maple-Pecan Sticky Buns image

Categories     Bread     Food Processor     Breakfast     Bake     Vegetarian     Kid-Friendly     Pecan     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 26

For dough
1/4 cup warm water (105°F to 115°F)
1 envelope dry yeast
1/3 cup old fashioned oats
1/3 cup sugar
3 tablespoons unsalted butter, cut into pieces
2 teaspoons grated lemon peel
1 1/2 teaspoons salt
1 1/4 cups milk (do not use low-fat or nonfat)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
4 1/2 cups (about) unbleached all purpose flour
Vegetable oil
For syrup
1 cup pure maple syrup
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1 cup (packed) golden brown sugar
1/2 cup pecans, coarsely chopped
For filling
3/4 cups pecans
1/2 cup (packed) golden brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon
For assembly and baking
3 tablespoons unsalted butter, melted

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.

PULL-APART MAPLE PECAN STICKY BUNS



Pull-Apart Maple Pecan Sticky Buns image

Make and share this Pull-Apart Maple Pecan Sticky Buns recipe from Food.com.

Provided by Chris Reynolds

Categories     Breakfast

Time 45m

Yield 20 serving(s)

Number Of Ingredients 7

3/4 cup chopped pecans
1/2 cup butter, divided
1/3 cup maple-flavor syrup
1/2 cup sugar
1 teaspoon ground cinnamon
2 (12 ounce) cans refrigerated buttermilk biscuits
1 (8 ounce) package cream cheese, cut into 20 cubes

Steps:

  • Preheat oven to 400 degrees. Spray a 12-cup tube pan with cooking spray.
  • Sprinkle pecans over the bottom of prepared pan; set aside.
  • Melt 2 tbsp butter in the microwave. Add syrup and stir until well blended. Drizzle this over the pecans in the pan. Set aside.
  • Melt the remaining 6 tbsp of butter; set aside. Mix the sugar and cinnamon; set aside.
  • Separate the biscuit dough into 20 biscuits; press each to flatten to 1/4" thick.
  • Roll the cream cheese cubes in the cinnamon sugar until coated. Place 1 cube on each biscuit, bringing up sides of biscuit to seal edges around the cheese cube. Lightly roll into a ball shape.
  • Dip top of biscuit into the melted butter, then into the cinnamon sugar. Place sugar side up in the tube pan, making two layers. Drizzle with remaining butter and cinnamon sugar.
  • Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto serving platter. Serve warm.

Nutrition Facts : Calories 249.4, Fat 16.1, SaturatedFat 6.6, Cholesterol 25, Sodium 421.8, Carbohydrate 24.1, Fiber 0.7, Sugar 9.2, Protein 3.4

MAPLE STICKY BUNS



Maple Sticky Buns image

My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year. -Priscilla Rossi, East Barre, Vermont

Provided by Taste of Home

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup shortening
1/2 cup sugar
1 large egg
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped walnuts
1-1/2 cups maple syrup
Additional brown sugar

Steps:

  • In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. , On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. , Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PULL-APART MAPLE PECAN STICKY BUNS



Pull-Apart Maple Pecan Sticky Buns image

Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 20 servings

Number Of Ingredients 7

3/4 cup chopped pecans
1/2 cup butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

Steps:

  • Heat oven to 400°F.
  • Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
  • Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
  • Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MAPLE - PECAN STICKY BUNS



Maple - Pecan Sticky Buns image

Make and share this Maple - Pecan Sticky Buns recipe from Food.com.

Provided by evelynathens

Categories     Breads

Time 1h

Yield 12 buns

Number Of Ingredients 21

1/4 cup warm water (105F-115F)
1 envelope dry yeast
1/3 cup old fashioned oats
1/3 cup sugar, plus
1 teaspoon sugar
3 tablespoons butter, cut into pieces
2 teaspoons grated lemons, rind of
1 1/2 teaspoons salt
1 1/4 cups whole milk
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour (about)
1 cup pure maple syrup
9 tablespoons butter
1 cup packed golden brown sugar
1/2 cup pecans, coarsely chopped
3/4 cup pecans
1/2 cup packed golden brown sugar
1/2 cup raisins (if you don't like raisins, use this amount of pecans)
2 teaspoons cinnamon

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.

Nutrition Facts : Calories 569.6, Fat 22, SaturatedFat 8.8, Cholesterol 68.2, Sodium 400.9, Carbohydrate 87.1, Fiber 3.2, Sugar 45, Protein 8.4

PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

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From plumstreetcollective.com


MAPLE PECAN STICKY BUNS - WHAT MOLLY MADE
2017-10-14 If you make these maple pecan sticky buns, or any other recipe on my site don't forget to tag me on Instagram with #WhatMollyMade! Maple Pecan Sticky Buns. No ratings …
From whatmollymade.com


PECAN-MAPLE STICKY ROLLS RECIPE - GRACE PARISI | FOOD & WINE
Directions. Preheat the oven to 425°. Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly. Meanwhile, spray a 12-cup muffin tin with cooking spray ...
From foodandwine.com


MAPLE PECAN STICKY BUNS - 2 COOKIN MAMAS
2019-09-26 Mix brown sugar and cinnamon together and sprinkle evenly over butter. Sprinkle ⅓ cup chopped pecans over cinnamon sugar. Starting at the shorter end, roll up into a cylinder. …
From 2cookinmamas.com


MAPLE PECAN STICKY BUNS - IN BLOOM BAKERY
2020-04-13 Microwave 1 ¼ cups of cold milk for about 1 minute, or heat on the stove, until it is around 105-110 degrees. Bloom your yeast by mixing 2 ¼ teaspoon of active dry yeast, 1 …
From inbloombakery.com


MAPLE PECAN STICKY BUNS | RECIPE | THE FRESH MARKET
Let stand until foamy, about 5 minutes. Add ½ c butter, ½ c superfine sugar, 1 tsp salt, eggs, milk and 2 c flour to bowl. Mix on low speed with a paddle attachment just until dough comes …
From thefreshmarket.com


MAPLE PECAN STICKY BUNS - THESTAYATHOMECHEF.COM
Cover the dough loosely with plastic wrap or a towel and let sit in a warm place until doubled in size, about 1 to 1 1/2 hours. to 2 hours. While the dough is rising, make the topping. Spray a …
From thestayathomechef.com


MAPLE PECAN STICKY BUNS | DOMINO SUGAR
Starting with the longer edge, roll up the dough to form a log and pinch to seal the seam. Cut into 12 equal size pieces and place cut side-up in the pan, on top of the maple pecan topping. …
From dominosugar.com


MAPLE PECAN STICKY BUNS | LODGE CAST IRON
2021-02-16 While the dough is rising, set up the pan and topping. Grease a 9 x 13 Casserole Pan.; Separately, combine the syrup, butter, and bourbon (if using). Heat until the butter is …
From lodgecastiron.com


PUFF PASTRY PECAN STICKY BUNS WITH MAPLE BOURBON GLAZE
2017-08-03 Put the pan in the fridge to keep cold while working with 2nd sheet of puff pastry. Repeat steps and refrigerate all of the buns for an additional 15 minutes or overnight. Preheat …
From creative-culinary.com


EXTRA STICKY MAPLE PECAN STICKY BUNS - MILLICAN PECAN
Instructions. For the dough: In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely …
From millicanpecan.com


BEST-EVER STICKY BUNS RECIPE | SOUTHERN LIVING
Directions. Step 1. Prepare the Dough: Combine sour cream, butter, salt, and 1⁄3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until …
From southernliving.com


CHEAT'S BROWN BUTTER AND SALTED MAPLE PECAN STICKY BUNS + VIDEO.
2015-11-24 Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin with cooking spray or butter. In a medium sauce pot, combine the maple syrup, 1/4 cup brown sugar and 12 …
From halfbakedharvest.com


OVERNIGHT MAPLE PECAN STICKY BUNS | NOURISHED ENDEAVORS
2020-11-16 To bake overnight maple pecan sticky buns the day it is made instead of the next day, arrange cut buns in prepared baking pan and place in a warm area of kitchen to rise for a …
From nourishedendeavors.com


MAPLE PECAN STICKY BUNS - ADDICTIVE BAKING, DESSERTS & SWEET …
2017-12-22 First Make The Buns; In a bowl combine the luke-warm milk, melted butter, sugar, egg and yeast. Add the flour and salt and using a dough hook on a stand mixer, mix on low …
From lightscamera-bake.com


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