To Die for Maple Pecan Buns
photo by Dani Jean
- Ready In:
- 3hrs
- Ingredients:
- 18
- Yields:
-
16 buns
ingredients
-
Dough
- 1⁄4 cup warm water
- 4 1⁄2 teaspoons active dry yeast
- 1⁄3 cup granulated sugar
- 1 cup sour cream
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, at room temperature
-
Filling
- 1⁄2 cup butter, at room temperature
- 1⁄2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup raisins (optional)
-
Maple Pecan Layer
- 1⁄2 cup butter
- 1 cup brown sugar
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1⁄2 cups pecan pieces
directions
- 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.
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Reviews
-
Beautiful!! I made a few changes: omitted the raisins and used a mixture of pecan and walnut pieces. The recipe is quite time consuming but easy to follow as the instructions are so straightforward. They made the house smell wonderful and received gasps of delight from my family! Thank you, will definitely make again.
-
What a difference not letting them rise in the syrup made, I popped them in the oven right after setting them in the pan. I ran out of brown sugar for the filling so I used some grandulated white sugar, clove honey, and cinnamon which was good. My father loved the taste and brought the left overs to work (before he wouldn't try them because they were 'mushy'). Sorry for letting the texture getting the best of me before, the taste is just right.
RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>