Ingredients
1cupwhole milk
⅔cupgranulated sugar
1½tbspactive dry yeastor instant yeast
½cupbuttersoftened to room temperature and cut into bite sized pieces
2large eggs
½tspkosher salt
4½cupsall purpose flour
½cupbuttersoftened to room temperature
½cuplight brown sugar
1½tspground cinnamon
6tbspbutter
1¼cuplight brown sugar
1tspvanilla
¼cupmaple syrup
3tbspheavy cream
Preparation
Lightly grease a large mixing bowl with a drizzle of vegetable oil and set aside.
In a small saucepan, heat milk over medium heat until warmed.
Pour warm milk into the bowl of a stand mixer, then stir in the granulated sugar and yeast.
Let the mixture sit for 5 to 10 minutes. Yeast mixture should look foamy.
Mix the milk mixture low speed, then add butter, eggs and the salt.
Gradually add in the flour in 1 cup increments.
Increase mixer speed to medium, and mix for 5 minutes, or until a soft dough forms.
Lightly flour the counter or other flat surface and transfer the dough onto it.
Dust hands with flour and knead by hand for 1 minute, or until the dough comes together.
Form the dough into a ball and transfer to the greased mixing bowl.
Cover bowl with plastic wrap loosely, and top with a clean kitchen towel.
Place in a warm spot for 2 hours, or until the dough has doubled in size.
Once dough has doubled in size, turn it out onto a lightly floured surface.
Roll the dough into a rectangle with a rolling pin, roughly 12 x 18-inches in size.
Spread the dough rectangle with softened butter, then top with brown sugar and cinnamon.
Gently use fingers to pat the sugar-cinnamon mixture.
Starting at the top, roll the dough tightly backwards.
Once the dough is an 18-inch long log, carefully slice the log in 12 evenly sized rolls.
In a small saucepan, heat butter, brown sugar, maple syrup and vanilla over medium heat until melted and smooth.
Remove from heat and whisk in cream. Set aside.
Butter or grease a 9 x 13-inch baking dish.
Pour caramel sauce into the bottom of the baking dish, lifting and tilting the dish to coat the bottom with caramel.
Sprinkle pecans over the top of the caramel.
Arrange rolls on top of the caramel and pecans, then cover tightly with foil.
Let the dough rise again for 45 minutes, or until large and puffy.
Preheat the oven to 375 degrees F.
Bake the sticky buns for 25 minutes.
Remove pan from oven and let cool for 7 to 10 minutes.
Place a large serving tray or sheet pan over the top of the baking dish.
Carefully, and using oven safe gloves, hold onto both the tray and the dish and flip it over to invert the rolls.
Lift up the baking dish and set aside
Serve rolls warm with additional caramel sauce, and enjoy!
