I love sticky things. I love Swedish Fish, and Sour Patch Kids. I love barbequed ribs and sweet and sour chicken. I love sticky buns! This would make a great Mother’s Day breakfast. You know, if someone else was making it.
It’s kind of cool – over the last year my father has gotten better at making these than I am. It’s no longer surprising to call him and have him say “oh, I’m making more sticky buns!” He’s also finding out just how fast they disappear when the kids are over.
A few things about these lovely buns. I’m not a huge fan of “action shots” when I’m trying to bake (Nikon + maple syrup = no bueno), but I’m trying!
They might look kind of sad with all that room around them, but they’re going to puff puff puff up!
- 1 cup coarsely chopped pecans or walnuts
- 1/2 cup maple syrup
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 1 cup warm water
- 6 tablespoons softened butter, divided
- 1 egg, at room temperature
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- Grease a 13×9 baking pan and spread pecans and maple syrup evenly over the bottom.
- Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth (use a dough hook if you have one) gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
- On lightly floured surface, roll dough into a 15×12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon and sprinkle over surface. Starting with the 12 inch side, roll up tightly.
- Cut into 12 slices; place cut side down into prepared pan. Cover with plastic wrap and place on a wire rack set over a large pan of hot water. Let use until buns double, 30-45 minutes. Preheat oven to 375°F. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm. Or don't. I'm not going to tell you how to live your life.