To Die for Maple Pecan Buns

Recipe by Irmgard
READY IN: 3hrs
YIELD: 16 buns




  • 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.