Yields:
12 Servings
Difficulty: Medium
Prep Time: 4 Hr
Cook Time:
25 Mins
Total Time:
4 Hr 25 Mins
Maple Bacon and Pecan Sticky Buns
These sticky buns are made with a tangzhong dough for a soft fluffy bun. The topping of maple, bacon and pecans makes them a wonderful salty-sweet breakfast treat. I’ve also included some optional cayenne or chipotle powder for a gentle spicy kick. The buns can be made as an overnight recipe for those that want fresh-baked sticky buns in the morning. I have put instructions for using a stand mixer, but the dough can be kneaded by hand as well. Adapted from America’s Test Kitchen.
Ingredients
Adjust Servings
-
For the Dough
- For the Glaze
- For the Filling
- For the Topping
Instructions
- Combine 23 g (3 tbsp) flour with 113 g (1/2 cup) buttermilk in a medium saucepan. Cook over medium heat until thick. Transfer the cooked flour to the bowl of a stand mixer.
- Add remaining milk, flour, eggs, sugar, yeast, butter, and salt. Using the dough hook, mix until dough is combined and pulls away from the side of the bowl, about 2-3 minutes.
- Once the dough has come together, increase the speed to 4 and mix until the dough is smooth and elastic, about 5-10 minutes more. Spray a large bowl with cooking spray and add your dough. Spray the top of the dough and cover with plastic wrap. Let rise in a warm environment until doubled in size about 2 - 2 1/2 hours. For the Glaze
- Meanwhile combine the brown sugar, maple syrup, corn syrup, butter, cream, salt and chipotle powder, if using, in a small saucepan. Stir over medium heat until combined. Pour over the bottom of a 9x13 inch baking pan. Cover and set aside. For the Filling
- Combine sugar, cinnamon, allspice and nutmeg and salt in a small bowl. Mix until thoroughly combined. Break up any lumps of sugar with your fingers. Set aside. For assembly
- Turn the dough out onto a lightly floured counter. Lightly flour the top and roll to a rectangle that is about 1/4 inch/1 cm thick. Brush the surface of the dough with the melted butter. Sprinkle the surface of the dough with the sugar filling, leaving a 3/4 inch/2 cm border at the top. Beginning with the long edge nearest you, tightly roll the dough into a cylinder. Press the seam to seal the dough and roll the dough seam-side down. Using a serrated knife, cut the cylinder into 12 equal pieces. Place the pieces cut side down on top of the glaze in your prepared pan in 4 rows of 3. Cover the pan with plastic wrap.
- Let dough rise for 8-12 hours in the fridge then remove from fridge and let rise for 1-2 hours until puffy. OR, let rise in a warm environment until the buns are puffy and touch each other, about 1 - 1/2 hours.
- Preheat the oven to 350F/180C and place a baking stone on the lower-middle rack.
- Remove the plastic wrap and place the pan on the baking stone. Bake until golden brown and the internal temperature of the dough reads 180F/82 C about 25-30 minutes.
- Cool in the pan on a wire rack for 10 minutes then invert onto a large rimmed baking sheet or a cutting board. Scrape any glaze from the pan over top of the buns with a rubber spatula. For the topping
- Combine the brown sugar, maple syrup, cayenne, salt and butter in a small saucepan. Cook over medium heat until combined. Stir in pecans and crumbled bacon.
- Spoon a heaping spoonful of the topping in the centre of each bun. Continue to cool the buns until just warm, about 10-15 minutes. Pull apart or use a serrated knife to cut the buns apart and serve.