Maple Bacon and Pecan Sticky Buns

maple bacon pecan sticky buns
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

0/27 Ingredients
Adjust Servings
    For the Dough
  • For the Glaze
  • For the Filling
  • For the Topping

Instructions

0/12 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 and salt. Using the dough hook, mix until dough is combined and pulls away from the side of the bowl, about 2-3 minutes.
  • With mixer on low, gradually add the butter, one tablespoon at a time, mixing until incorporated between additions. Once all the butter is incorporated, increase the speed to 2 and mix until the dough is smooth and elastic, about 5-10 minutes more. Turn the dough out onto the counter and knead by hand until smooth, about 30 seconds. 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.
  • 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.

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