Ingredients
Scale
For the caramel-pecan topping:
- ½ cup (1 stick / 115g) unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup pure maple syrup or honey
- 1½ cups chopped pecans, toasted
- Pinch of salt
For the dough:
- ¾ cup (180ml) warm milk (110°F / 45°C)
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 3 tbsp unsalted butter, melted
- ½ tsp salt
- 3–3½ cups (375–440g) all-purpose flour
For the filling:
- ⅓ cup packed brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Make topping: In a saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, salt, and pecans. Cook 2–3 minutes until smooth. Pour into a greased 9×13″ pan; spread evenly.
- Make dough:
- Combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- Stir in remaining sugar, egg, melted butter, and salt. Gradually add flour until a soft dough forms.
- Knead 5–7 minutes until smooth. Place in greased bowl; rise 1–1.5 hours until doubled.
- Roll & fill: Roll dough into a 16×12″ rectangle. Brush with melted butter. Mix brown sugar and cinnamon; sprinkle evenly over dough. Roll tightly from long side; pinch seam.
- Cut & arrange: Slice into 12 rolls. Place cut-side down over pecan topping in pan.
- Second rise: Cover; rise 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 25–30 minutes, until golden.
- Invert immediately: Cool 5 minutes, then place a tray over pan and flip. Lift pan to reveal sticky, glossy buns!
💡 Pro Tips:
– Toast pecans for deeper flavor—3–5 minutes in a dry skillet.
– For extra goo, drizzle extra maple syrup over buns before inverting.
– Serve warm—they’re best fresh from the oven!
Prep Time & Nutrition (per bun, makes 12):
Prep Time: 30 min (+ rising) | Cook Time: 30 min | Total Time: 2 hr 30 min
Servings: 12 | Calories: 280 | Net Carbs: 32g | Fats: 14g | Protein: 5g
Servings: 12 | Calories: 280 | Net Carbs: 32g | Fats: 14g | Protein: 5g