To Die for Maple Pecan Buns
- Reviews 4
Ready In: 3 hrs
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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