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Ingredients
| water: 1/4 cup (warm) |
| active dry yeast: 4 1/2 tsp |
| granulated sugar: 1/3 cup |
| sour cream: 1 cup |
| eggs: 2 (beaten) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 4 cups |
| salt: 1/2 tsp |
| salted butter: 1/2 cup (at room temperature) |
| salted butter: 1/2 cup (at room temperature) |
| light brown sugar (packed): 1/2 cup |
| ground cinnamon: 1 Tbl |
| seedless raisins (packed): 1 cup (optional) |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| maple syrup: 1 cup |
| vanilla extract: 1 tsp |
| pecans: 1 1/2 cups |
To Die for Maple Pecan Buns
Credit: Food.com
User rating:
-
Prep Time
150 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
- For dough, pour water into a large bowl.
- Add yeast and 1 tablespoon sugar.
- Stir.
- Let stand 5 minutes, until bubbly.
- Stir in remaining sugar.
- In medium bowl, blend sour cream, eggs and vanilla.
- Stir into yeast mixture.
- Add flour and salt.
- Stir until combined.
- Add butter.
- Knead by hand until smooth.
- Place the dough in a well-buttered bowl.
- Cover; let rest at room temperature 2 hours.
- Place dough on floured board and cut in half.
- Roll each half to 1/4-inch thickness, forming a rectangle about 9 by 12 inches.
- For filling, in a medium bowl, blend butter, brown sugar and cinnamon.
- Add raisins if using.
- Spread equally over each rectangle and roll up lengthwise.
- Cut each roll into 8 equal sections.
- For maple pecan layer, melt butter in a small saucepan over medium-high heat.
- Stir in sugar until dissolved.
- Add syrup and cook 5 minutes.
- Remove from heat and stir in vanilla.
- Generously butter two 10-inch cake pans.
- Pour in the syrup.
- Sprinkle with pecans.
- Arrange the buns evenly in the pans.
- Cover and let rise in a warm place for 1 hour.
- Bake in a preheated 350 degree F oven 25 to 30 minutes or until golden.
- Cool 5 minutes at room temperature, then invert onto serving plate.
- Serve warm or at room temperature.