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Maple Pecan Sticky Buns


Maple, pecans, butter... Enough said~













Trans-fat Free, Good source of fiber


For dough
¼ cup water
2 ¼ teaspoons yeast, active dry
1 envelope
½ cup rolled oats
½ cup sugar
4 tablespoons butter, unsalted
cut into pieces
2 teaspoons lemon zest
1 ½ teaspoons salt
11/4 cups milk
full fat
1 large eggs
1 large egg yolks
2 teaspoons vanilla extract
4 ½ cups all-purpose flour
1 x vegetable oil
For syrup
1 cup maple syrup
8 tablespoons butter, unsalted
¾ cup brown sugar
½ cup pecans
coarsely chopped
For filling
1 cup pecans
½ cup brown sugar
½ cup raisins, seedless
2 ¼ teaspoons cinnamon
For assembly and baking
3 tablepsoons butter, unsalted



Mix the water, yeast, and 1 teaspoon of water in a small bowl. Let stand for about 10 minutes until the mixture is foamy.

Add the oats, ½ cup sugar, butter, lemon zest and salt in a large bowl, and stir too combine.

Heat the milk in a small saucepan over medium high heat until bubbles from around the edge of pan.

Add the hot milk to the oat mixture and mix with a wooden spoon until the butter melts and the sugar dissolves. Cool the mixture for 10 minutes.

Stir the egg, egg yolk, vanilla extract and foamy yeast into the oat mixture.

Add 3½ cups of flour at first. Knead, and gradually add more flour in until smooth, about 12 minutes. Or knead with an electric mixer for about 6 minutes or until the dough is smooth.

Spray or butter the large bowl. Place the dough in the bowl; turn once to coat with oil. Cover the bowl with a plastic wrap, or a clean and slightly damp towel. Let the dough rise in a warm place until it’s doubled in size, 3½ hours to 2 hours. Meanwhile, prepare the syrup and filling.

Syrup: Butter two 13 x 9 x 2-inch glass baking dishes. Heat the maple syrup and butter in a heavy medium skillet over medium heat until the butter melts. Remove from the heat, and stir in the brown sugar until it dissolves.

Pour half of the maple syrup mixture evenly into each prepared baking dish. Sprinkle half of the pecan pieces over each maple syrup mxture, and let cool.


Process all of the filling ingredients in a food processor until finely chopped. Set aside.

Assemble and bake: Gently turn the doubled dough out onto a floured surface. Roll the dough gently to flatten slightly.

Pull and stretch dough to 12 x 18-inch rectangle with your hands.

Brush the dough with the melted butter. Evenly sprinkle the filling over the dough, leaving ½-inch border on 1 long side.

Starting at the long side opposite uncovered the border, roll up the dough jelly roll style, forming a log. Pinch the seam to seal.

Cut the log into 12 equal pieces. Place 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Cover the pans with plastic wrap or towel. (Can be prepared 1 day ahead. Refrigerate overnight.)

Allow the buns to rise in a warm place until doubled in bulk again, about 1 hour (if it’s out of the fridge, it takes about 2 hours or longer)

Preheat the oven to 375°F.

Bake the buns until the tops are golden brown and syrup bubbles, 23 to 26 minutes.

Place the large baking sheet over 1 baking dish right after it’s out of the oven.

Hold the dish and baking sheet together with your oven mitts, and turn over, releasing buns and topping onto sheet.

Repeat with the second bunch of buns. Cool a few minutes.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 55439% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 331mg 14%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 10% Vitamin C 2%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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