2 cupsbread flour260 grams, plus up to 1/4 cup more flour if needed
For the filling:
4tablespoonssalted buttersoftened, almost melted
For the pan:
2/3cuppure maple syrup
1/3cupheavy creamfor drizzling over the rolls before baking
For the glaze:
1cuppowdered sugar160 grams
3-4tablespoonsheavy cream2 ounces
1tablespoonpure maple syrupor 1/2 teaspoon maple extract
Make the dough. Pour the warm milk (115ºF) in a large bowl and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes so that the yeast starts to activate.
Add the eggs, butter and sugar. Mix on low speed for 30 seconds.
Add 2 cups of flour and the salt. Mix just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Knead the dough on a lightly floured surface for 5-7 minutes or until the mixture forms a smooth ball. The dough should be tacky to the touch, not dry at all. If the dough is too sticky, add up to 1/4 cup more of bread flour. Just add tablespoon or two at a time. Don't be tempted to add too much flour or it will make the rolls dry.
Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough and place it in the greased bowl. Cover the bowl with a towel or plastic wrap.
Set the bowl in a warm place and allow the dough to rise until almost double. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or the sticky buns will be airy.
Assemble the rolls. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the almost melted butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
Flour a rolling pin and roll the dough to about a 14x9" rectangle. (The size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon sugar filling over the whole large rectangle.
Starting on the long end, roll the dough up tightly jelly roll style. Cut into 8 slices.
Prepare the pan. Line a 9" deep dish pie plate with parchment paper. Pour the maple syrup into the bottom of the dish. Then sprinkle the pecans over the top.
Place the cinnamon rolls cut side up into the baking pan, sitting on top of the syrup and pecans. Cover the pan and allow the rolls to rise for 20 minutes while the oven is heating. Preheat the oven to 375ºF. It's ok if the rolls don't rise a lot (especially if you are using instant yeast). They'll grow during baking!
Bake the rolls. Drizzle the warmed cream over the rolls. Then bake at 375º F for 28-30 minutes or until lightly golden brown. Check the rolls at 20 minutes. If they look like they are getting too browned, cover loosely with aluminum foil for the remaining baking time.
Remove them from the oven and let them sit for about 15 minutes. CAREFULLY flip the pie plate over on a serving plate so that the buns are sticky side up (The maple syrup will be super hot so be careful!).
Make the glaze. In a small bowl, whisk together the sugar, melted butter, maple syrup and 2 tablespoons of heavy cream. Whisk until smooth. Add more heavy cream as needed to get the glaze the consistency you'd like.
Serve warm. Store at room temperature in an airtight container.
See the article for tips, tricks and process photos.Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 sticky bun. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running th