Maple Pecan Sticky Buns Tasty and Easy Recipe

by
- 2 cups all-purpose flour - 1/2 cup whole milk - 1/4 cup granulated sugar - 1/4 cup unsalted butter - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1 large egg - 1 teaspoon vanilla extract - 1 cup pecans, finely chopped - 1/2 cup brown sugar - 1/4 cup pure maple syrup - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg For the best sticky buns, you need fresh ingredients. The flour gives the dough its structure. Whole milk adds moisture and richness. Sugar sweetens the dough and topping. Butter makes it rich and golden. Yeast helps the dough rise, making it light. Salt adds flavor while the egg binds everything together. Vanilla extract enhances the flavor. Pecans give a nice crunch. Brown sugar and maple syrup create that sticky topping. Cinnamon and nutmeg add warmth and spice. - Additional spices (ginger, cardamom) - Raisins or dried fruits - Glaze ingredients (powdered sugar, cream) You can mix it up with these optional ingredients. Adding spices like ginger or cardamom will boost flavor. Dried fruits like raisins add sweetness and texture. A glaze made from powdered sugar and cream can make your buns even sweeter. Try these options to create your own twist on sticky buns! To start, combine warm milk and active dry yeast in a small bowl. Make sure the milk is around 110°F (45°C). Stir gently, and let it sit for about 5 to 10 minutes. You will see bubbles forming. This means your yeast is active and ready to use. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This helps blend the dry ingredients well. Next, add the melted butter, egg, vanilla extract, and the frothy milk-yeast mixture. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead it for about 5 to 7 minutes until the dough feels smooth and elastic. Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area for about 1 hour. The dough should double in size. While the dough rises, you can make the sticky topping. In a small saucepan over low heat, combine packed brown sugar, pure maple syrup, and finely chopped pecans. Stir this mixture until the sugar melts and everything blends well. Remove it from the heat and set it aside to cool slightly. Once the dough has risen, gently punch it down to release the air. Roll it out onto a floured surface into a rectangle about 12x18 inches. Brush the surface of the rolled-out dough with melted butter. Evenly sprinkle brown sugar, ground cinnamon, and ground nutmeg over the buttered dough. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces with a sharp knife or dental floss. Pour the prepared sticky pecan mixture into a greased 9x13 inch baking dish, spreading it evenly. Place the sliced dough pieces, cut side up, in the dish. Cover the baking dish with a clean towel and let the buns rise for another 30 minutes in a warm place until they puff up. Preheat your oven to 350°F (175°C). Once preheated, bake the buns for 25 to 30 minutes. They should turn golden brown on top and be cooked through. After baking, let the buns cool in the pan for about 5 minutes. Then, invert the pan onto a serving platter, allowing the sticky topping to drizzle over the buns. Kneading is key to great dough. It helps develop gluten, which gives the buns their chewy texture. I knead the dough for about 5-7 minutes. You want it smooth and elastic. Choosing the right flour matters too. All-purpose flour works best for this recipe. It has the right balance of protein for fluffy buns. Avoid using cake flour; it’s too soft for this. To enhance the filling, add spices. Ground cinnamon gives warmth and a sweet note. A bit of nutmeg adds depth to the flavor. You can also try ginger for a spicy kick. For the sticky topping, use pure maple syrup. It adds rich flavor that pairs well with pecans. Cook the topping slowly over low heat. This lets the sugar melt and blend perfectly with the maple. Serve the buns warm. This way, they stay soft and gooey. Drizzle extra maple syrup on top for a sweet finish. Garnish with whole pecans. They add a nice crunch and look inviting. Arrange the sticky buns on a platter to show them off. Everyone will want to grab one! {{image_4}} You can add chocolate chips to the sticky bun filling. They melt and create a sweet surprise. Another fun idea is to try different nuts. Walnuts or almonds can change the taste. Each nut adds its own flavor and crunch. You can even mix nuts for a unique twist. If you need a gluten-free option, use gluten-free flour. It works well and keeps the buns soft. For vegans, replace the milk with almond or oat milk. You can swap the egg for a flaxseed or chia seed mix. These changes help everyone enjoy the buns. In fall, add pumpkin spice to the dough. It gives a warm and cozy flavor. For summer, try adding citrus zest. Lemon or orange zest brightens the buns and adds freshness. Both ideas make the sticky buns fun for any season! To keep your sticky buns fresh, store them properly. If you plan to eat them within a few days, you can leave them at room temperature. Just place them in an airtight container or wrap them tightly in plastic wrap. This keeps them soft and tasty. If you don't plan to eat them soon, refrigerate them. Put the sticky buns in an airtight container. They can last up to a week in the fridge. Just remember that the cold may dry them out a bit. Freezing is a great way to keep your sticky buns for longer. First, let them cool completely. Then, wrap each bun in plastic wrap. After that, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want to enjoy them, take them out and let them thaw in the fridge overnight. For the best texture, reheat the buns in the oven. Set your oven to 350°F (175°C) and heat them for about 10-15 minutes. This will make them warm and soft again. Sticky buns can last several days when stored right. At room temperature, they stay fresh for about 3 days. In the fridge, they can last up to a week. Watch for signs of spoilage. If the buns have a strange smell or mold, it’s time to toss them. Fresh sticky buns should smell sweet and inviting. Enjoy your tasty treats while they are at their best! To help your sticky buns rise, keep them in a warm spot. The ideal temperature is around 75°F to 80°F. You can create a warm space by turning on your oven for a minute, then turning it off. Place the dough in there, covered with a towel. It’s also important to make sure your yeast is fresh. If it doesn’t froth in the warm milk, it’s no good. Yes, you can prepare the dough ahead of time. After kneading, let it rise for an hour. Then, punch it down and wrap it tightly in plastic wrap. You can refrigerate it for up to 24 hours. When ready, let it come to room temperature before rolling it out. This makes it easier to work with. If you don’t have pecans, you can use walnuts or almonds. They will give a different flavor but still taste great. For a nut-free option, try using sunflower seeds or pumpkin seeds. They add crunch without the nuts. To reheat sticky buns, wrap them in foil and place them in a 350°F oven. Heat for about 10-15 minutes. This keeps them soft and warm. You can also use the microwave, but be careful not to overheat them. Heat in short bursts of 10 seconds to avoid drying them out. You’ve learned how to make sticky buns from scratch. We discussed key ingredients, step-by-step instructions, and tips for great results. You also saw ways to add your twist with flavor variations and dietary swaps. When stored properly, these buns can delight you for days. Enjoy sharing your tasty treats with others. Baking can bring joy, and sticky buns are a perfect start. Keep experimenting, and savor every bite!

WANT TO SAVE THIS RECIPE?

Craving a sweet treat that’s simple to make and delicious to eat? Look no further! Maple Pecan Sticky Buns are a warm, gooey delight that brighten any morning. In this post, I’ll guide you through an easy recipe that highlights rich flavors and classic ingredients. Whether you’re an experienced baker or a novice in the kitchen, you’ll love these buns’ crispy edges and sticky topping. Let’s dive into this delightful journey!

Jump to Recipe

Ingredients

List of Essential Ingredients

– 2 cups all-purpose flour

– 1/2 cup whole milk

– 1/4 cup granulated sugar

– 1/4 cup unsalted butter

– 1 packet (2 1/4 tsp) active dry yeast

– 1/2 teaspoon salt

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup pecans, finely chopped

– 1/2 cup brown sugar

– 1/4 cup pure maple syrup

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

For the best sticky buns, you need fresh ingredients. The flour gives the dough its structure. Whole milk adds moisture and richness. Sugar sweetens the dough and topping. Butter makes it rich and golden. Yeast helps the dough rise, making it light. Salt adds flavor while the egg binds everything together. Vanilla extract enhances the flavor. Pecans give a nice crunch. Brown sugar and maple syrup create that sticky topping. Cinnamon and nutmeg add warmth and spice.

Optional Ingredients for Variations

– Additional spices (ginger, cardamom)

– Raisins or dried fruits

– Glaze ingredients (powdered sugar, cream)

You can mix it up with these optional ingredients. Adding spices like ginger or cardamom will boost flavor. Dried fruits like raisins add sweetness and texture. A glaze made from powdered sugar and cream can make your buns even sweeter. Try these options to create your own twist on sticky buns!

Step-by-Step Instructions

Activating the Yeast

To start, combine warm milk and active dry yeast in a small bowl. Make sure the milk is around 110°F (45°C). Stir gently, and let it sit for about 5 to 10 minutes. You will see bubbles forming. This means your yeast is active and ready to use.

Mixing the Dough

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This helps blend the dry ingredients well. Next, add the melted butter, egg, vanilla extract, and the frothy milk-yeast mixture. Stir until a soft dough forms.

Kneading and Rising

Turn the dough out onto a lightly floured surface. Knead it for about 5 to 7 minutes until the dough feels smooth and elastic. Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area for about 1 hour. The dough should double in size.

Preparing the Sticky Topping

While the dough rises, you can make the sticky topping. In a small saucepan over low heat, combine packed brown sugar, pure maple syrup, and finely chopped pecans. Stir this mixture until the sugar melts and everything blends well. Remove it from the heat and set it aside to cool slightly.

Assembling the Sticky Buns

Once the dough has risen, gently punch it down to release the air. Roll it out onto a floured surface into a rectangle about 12×18 inches. Brush the surface of the rolled-out dough with melted butter. Evenly sprinkle brown sugar, ground cinnamon, and ground nutmeg over the buttered dough.

Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces with a sharp knife or dental floss. Pour the prepared sticky pecan mixture into a greased 9×13 inch baking dish, spreading it evenly. Place the sliced dough pieces, cut side up, in the dish.

Baking the Buns

Cover the baking dish with a clean towel and let the buns rise for another 30 minutes in a warm place until they puff up. Preheat your oven to 350°F (175°C). Once preheated, bake the buns for 25 to 30 minutes. They should turn golden brown on top and be cooked through.

After baking, let the buns cool in the pan for about 5 minutes. Then, invert the pan onto a serving platter, allowing the sticky topping to drizzle over the buns.

Tips & Tricks

Perfecting the Dough

Kneading is key to great dough. It helps develop gluten, which gives the buns their chewy texture. I knead the dough for about 5-7 minutes. You want it smooth and elastic.

Choosing the right flour matters too. All-purpose flour works best for this recipe. It has the right balance of protein for fluffy buns. Avoid using cake flour; it’s too soft for this.

Ensuring the Best Flavor

To enhance the filling, add spices. Ground cinnamon gives warmth and a sweet note. A bit of nutmeg adds depth to the flavor. You can also try ginger for a spicy kick.

For the sticky topping, use pure maple syrup. It adds rich flavor that pairs well with pecans. Cook the topping slowly over low heat. This lets the sugar melt and blend perfectly with the maple.

Presentation Tips

Serve the buns warm. This way, they stay soft and gooey. Drizzle extra maple syrup on top for a sweet finish.

Garnish with whole pecans. They add a nice crunch and look inviting. Arrange the sticky buns on a platter to show them off. Everyone will want to grab one!

Variations

Flavor Variations

You can add chocolate chips to the sticky bun filling. They melt and create a sweet surprise. Another fun idea is to try different nuts. Walnuts or almonds can change the taste. Each nut adds its own flavor and crunch. You can even mix nuts for a unique twist.

Dietary Adaptations

If you need a gluten-free option, use gluten-free flour. It works well and keeps the buns soft. For vegans, replace the milk with almond or oat milk. You can swap the egg for a flaxseed or chia seed mix. These changes help everyone enjoy the buns.

Seasonal Twist Ideas

In fall, add pumpkin spice to the dough. It gives a warm and cozy flavor. For summer, try adding citrus zest. Lemon or orange zest brightens the buns and adds freshness. Both ideas make the sticky buns fun for any season!

Storage Info

Storing Leftover Sticky Buns

To keep your sticky buns fresh, store them properly. If you plan to eat them within a few days, you can leave them at room temperature. Just place them in an airtight container or wrap them tightly in plastic wrap. This keeps them soft and tasty.

If you don’t plan to eat them soon, refrigerate them. Put the sticky buns in an airtight container. They can last up to a week in the fridge. Just remember that the cold may dry them out a bit.

Freezing Instructions

Freezing is a great way to keep your sticky buns for longer. First, let them cool completely. Then, wrap each bun in plastic wrap. After that, place them in a freezer-safe bag. This keeps them fresh for up to three months.

When you want to enjoy them, take them out and let them thaw in the fridge overnight. For the best texture, reheat the buns in the oven. Set your oven to 350°F (175°C) and heat them for about 10-15 minutes. This will make them warm and soft again.

Shelf Life

Sticky buns can last several days when stored right. At room temperature, they stay fresh for about 3 days. In the fridge, they can last up to a week.

Watch for signs of spoilage. If the buns have a strange smell or mold, it’s time to toss them. Fresh sticky buns should smell sweet and inviting. Enjoy your tasty treats while they are at their best!

FAQs

How can I make sure my sticky buns rise properly?

To help your sticky buns rise, keep them in a warm spot. The ideal temperature is around 75°F to 80°F. You can create a warm space by turning on your oven for a minute, then turning it off. Place the dough in there, covered with a towel. It’s also important to make sure your yeast is fresh. If it doesn’t froth in the warm milk, it’s no good.

Can I prepare the dough in advance?

Yes, you can prepare the dough ahead of time. After kneading, let it rise for an hour. Then, punch it down and wrap it tightly in plastic wrap. You can refrigerate it for up to 24 hours. When ready, let it come to room temperature before rolling it out. This makes it easier to work with.

What can I substitute for pecans?

If you don’t have pecans, you can use walnuts or almonds. They will give a different flavor but still taste great. For a nut-free option, try using sunflower seeds or pumpkin seeds. They add crunch without the nuts.

How do I reheat sticky buns without drying them out?

To reheat sticky buns, wrap them in foil and place them in a 350°F oven. Heat for about 10-15 minutes. This keeps them soft and warm. You can also use the microwave, but be careful not to overheat them. Heat in short bursts of 10 seconds to avoid drying them out.

You’ve learned how to make sticky buns from scratch. We discussed key ingredients, step-by-step instructions, and tips for great results. You also saw ways to add your twist with flavor variations and dietary swaps. When stored properly, these buns can delight you for days. Enjoy sharing your tasty treats with others. Baking can bring joy, and sticky buns are a perfect start. Keep experimenting, and savor every bite!

- 2 cups all-purpose flour - 1/2 cup whole milk - 1/4 cup granulated sugar - 1/4 cup unsalted butter - 1 packet (2 1/4 tsp) active dry yeast - 1/2 teaspoon salt - 1 large egg - 1 teaspoon vanilla extract - 1 cup pecans, finely chopped - 1/2 cup brown sugar - 1/4 cup pure maple syrup - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg For the best sticky buns, you need fresh ingredients. The flour gives the dough its structure. Whole milk adds moisture and richness. Sugar sweetens the dough and topping. Butter makes it rich and golden. Yeast helps the dough rise, making it light. Salt adds flavor while the egg binds everything together. Vanilla extract enhances the flavor. Pecans give a nice crunch. Brown sugar and maple syrup create that sticky topping. Cinnamon and nutmeg add warmth and spice. - Additional spices (ginger, cardamom) - Raisins or dried fruits - Glaze ingredients (powdered sugar, cream) You can mix it up with these optional ingredients. Adding spices like ginger or cardamom will boost flavor. Dried fruits like raisins add sweetness and texture. A glaze made from powdered sugar and cream can make your buns even sweeter. Try these options to create your own twist on sticky buns! To start, combine warm milk and active dry yeast in a small bowl. Make sure the milk is around 110°F (45°C). Stir gently, and let it sit for about 5 to 10 minutes. You will see bubbles forming. This means your yeast is active and ready to use. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This helps blend the dry ingredients well. Next, add the melted butter, egg, vanilla extract, and the frothy milk-yeast mixture. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead it for about 5 to 7 minutes until the dough feels smooth and elastic. Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm area for about 1 hour. The dough should double in size. While the dough rises, you can make the sticky topping. In a small saucepan over low heat, combine packed brown sugar, pure maple syrup, and finely chopped pecans. Stir this mixture until the sugar melts and everything blends well. Remove it from the heat and set it aside to cool slightly. Once the dough has risen, gently punch it down to release the air. Roll it out onto a floured surface into a rectangle about 12x18 inches. Brush the surface of the rolled-out dough with melted butter. Evenly sprinkle brown sugar, ground cinnamon, and ground nutmeg over the buttered dough. Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces with a sharp knife or dental floss. Pour the prepared sticky pecan mixture into a greased 9x13 inch baking dish, spreading it evenly. Place the sliced dough pieces, cut side up, in the dish. Cover the baking dish with a clean towel and let the buns rise for another 30 minutes in a warm place until they puff up. Preheat your oven to 350°F (175°C). Once preheated, bake the buns for 25 to 30 minutes. They should turn golden brown on top and be cooked through. After baking, let the buns cool in the pan for about 5 minutes. Then, invert the pan onto a serving platter, allowing the sticky topping to drizzle over the buns. Kneading is key to great dough. It helps develop gluten, which gives the buns their chewy texture. I knead the dough for about 5-7 minutes. You want it smooth and elastic. Choosing the right flour matters too. All-purpose flour works best for this recipe. It has the right balance of protein for fluffy buns. Avoid using cake flour; it’s too soft for this. To enhance the filling, add spices. Ground cinnamon gives warmth and a sweet note. A bit of nutmeg adds depth to the flavor. You can also try ginger for a spicy kick. For the sticky topping, use pure maple syrup. It adds rich flavor that pairs well with pecans. Cook the topping slowly over low heat. This lets the sugar melt and blend perfectly with the maple. Serve the buns warm. This way, they stay soft and gooey. Drizzle extra maple syrup on top for a sweet finish. Garnish with whole pecans. They add a nice crunch and look inviting. Arrange the sticky buns on a platter to show them off. Everyone will want to grab one! {{image_4}} You can add chocolate chips to the sticky bun filling. They melt and create a sweet surprise. Another fun idea is to try different nuts. Walnuts or almonds can change the taste. Each nut adds its own flavor and crunch. You can even mix nuts for a unique twist. If you need a gluten-free option, use gluten-free flour. It works well and keeps the buns soft. For vegans, replace the milk with almond or oat milk. You can swap the egg for a flaxseed or chia seed mix. These changes help everyone enjoy the buns. In fall, add pumpkin spice to the dough. It gives a warm and cozy flavor. For summer, try adding citrus zest. Lemon or orange zest brightens the buns and adds freshness. Both ideas make the sticky buns fun for any season! To keep your sticky buns fresh, store them properly. If you plan to eat them within a few days, you can leave them at room temperature. Just place them in an airtight container or wrap them tightly in plastic wrap. This keeps them soft and tasty. If you don't plan to eat them soon, refrigerate them. Put the sticky buns in an airtight container. They can last up to a week in the fridge. Just remember that the cold may dry them out a bit. Freezing is a great way to keep your sticky buns for longer. First, let them cool completely. Then, wrap each bun in plastic wrap. After that, place them in a freezer-safe bag. This keeps them fresh for up to three months. When you want to enjoy them, take them out and let them thaw in the fridge overnight. For the best texture, reheat the buns in the oven. Set your oven to 350°F (175°C) and heat them for about 10-15 minutes. This will make them warm and soft again. Sticky buns can last several days when stored right. At room temperature, they stay fresh for about 3 days. In the fridge, they can last up to a week. Watch for signs of spoilage. If the buns have a strange smell or mold, it’s time to toss them. Fresh sticky buns should smell sweet and inviting. Enjoy your tasty treats while they are at their best! To help your sticky buns rise, keep them in a warm spot. The ideal temperature is around 75°F to 80°F. You can create a warm space by turning on your oven for a minute, then turning it off. Place the dough in there, covered with a towel. It’s also important to make sure your yeast is fresh. If it doesn’t froth in the warm milk, it’s no good. Yes, you can prepare the dough ahead of time. After kneading, let it rise for an hour. Then, punch it down and wrap it tightly in plastic wrap. You can refrigerate it for up to 24 hours. When ready, let it come to room temperature before rolling it out. This makes it easier to work with. If you don’t have pecans, you can use walnuts or almonds. They will give a different flavor but still taste great. For a nut-free option, try using sunflower seeds or pumpkin seeds. They add crunch without the nuts. To reheat sticky buns, wrap them in foil and place them in a 350°F oven. Heat for about 10-15 minutes. This keeps them soft and warm. You can also use the microwave, but be careful not to overheat them. Heat in short bursts of 10 seconds to avoid drying them out. You’ve learned how to make sticky buns from scratch. We discussed key ingredients, step-by-step instructions, and tips for great results. You also saw ways to add your twist with flavor variations and dietary swaps. When stored properly, these buns can delight you for days. Enjoy sharing your tasty treats with others. Baking can bring joy, and sticky buns are a perfect start. Keep experimenting, and savor every bite!

Maple Pecan Sticky Buns

Indulge in the sweet delight of Maple Pecan Sticky Buns, a perfect treat for breakfast or dessert! This easy recipe combines warm, fluffy dough with a rich, sticky topping of pecans and maple syrup. Follow simple steps to create a mouthwatering batch that will impress friends and family alike. Ready to bake something delicious? Click through to explore the full recipe and get started on your scrumptious journey!
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Ingredients
  

2 cups all-purpose flour

1/2 cup whole milk, warmed (110°F/45°C)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 packet (2 1/4 tsp) active dry yeast

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla extract

1 cup pecans, finely chopped

1/2 cup brown sugar, packed

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions
 

Activate the Yeast: In a small bowl, combine the warmed milk and active dry yeast. Stir gently, then let it sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.

      Combine Wet Ingredients: To the bowl with the dry ingredients, add the melted butter, egg, vanilla extract, and the frothy milk-yeast mixture. Stir until a soft dough begins to form.

        Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

          Prepare Sticky Topping: While the dough rises, make the sticky topping. In a small saucepan over low heat, combine the packed brown sugar, maple syrup, and finely chopped pecans. Stir until the sugar melts and the mixture is well incorporated. Remove from heat and set aside to cool slightly.

            Roll Out the Dough: Once the dough has risen, gently punch it down to release the air. Roll it out onto a floured surface into a rectangle approximately 12x18 inches in size.

              Add Filling: Brush the surface of the rolled-out dough liberally with melted butter. Evenly sprinkle the brown sugar, ground cinnamon, and ground nutmeg over the buttered dough.

                Shape the Buns: Starting from the long edge, carefully roll the dough tightly into a log. Slice the log into 12 equal pieces using a sharp knife or dental floss for cleaner cuts.

                  Arrange in Dish: Pour the prepared sticky pecan mixture into a greased 9x13 inch baking dish, making sure it's evenly spread. Carefully place the sliced dough pieces on top, cut side up, in the dish.

                    Second Rise: Cover the baking dish with a clean towel and allow the buns to rise for another 30 minutes in a warm place until they puff up.

                      Bake: Preheat your oven to 350°F (175°C). Once preheated, bake the buns in the oven for 25-30 minutes, or until they are golden brown on top and cooked through.

                        Cool and Serve: Allow the sticky buns to cool in the pan for about 5 minutes, then invert the pan onto a serving platter to let the sticky topping drizzle over the buns.

                          Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12

                            - Presentation Tips: Serve the buns warm, generously drizzled with additional maple syrup, and garnished with whole pecans for an attractive and inviting presentation. Enjoy!

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