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Source: Crown Maple

Maple-Pecan Sticky Buns
Gooey-good and sticky-sweet, these rolls boast a rich spiral of cinnamon and nuts!
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Serves: 24
Prep Time: 60 minutes
Cook Time: 60 minutes
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For the Dough:
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 cup warm water (110°F, 45°C)
1/3 cup sugar
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 teaspoon salt
3 1/4 to 3 3/4 cups All-purpose bread flour
For the Maple Topping:
1/2 cup Crown Maple Amber Color and Rich Taste syrup
1/2 cup brown sugar, packed
1/3 cup butter
1/4 teaspoon salt
For the cinnamon- Nut Filling:
2/3 cup brown sugar, packed
1 teaspoon cinnamon
1/2 cup toasted pecans, finely chopped

In a large bowl of electric mixer, dissolve yeast and 1 tsp sugar in water. Let stand until foamy, 5-10 minutes. Add 1/3 cup sugar, eggs, butter, sour cream, vanilla, salt and 1 1/2 to 2 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough.

Turn out dough onto a lightly floured surface. Clean and grease bowl. Knead dough 4 to 6 minutes or until smooth. Dough will feel soft and buttery, but not sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 1/2 hours.

Punch down dough and knead for 30 seconds. Cover and let stand 10 minutes. Butter an 18-inch length of waxed paper; set aside. Generously grease a 13” x 19” baking pan.

Prepare Maple Topping and pour into prepared pan. Sprinkle evenly with 1 cup chopped pecans; Set aside. Prepare Cinnamon-Nut Filing; Set aside.

On a lightly floured surface, roll out dough to a 24 x 12 rectangle. Spread with butter, leaving ½ inch not buttered on 1 long side. Sprinkle evenly with Cinnamon-Nut Filling. Beginning on buttered long side, roll up tightly, jelly-roll fashion. Pinch seam to seal.

Cut roll into 24 equal slices. Arrange rolls cut-side down in prepared baking pan. Cover with buttered waxed paper. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Preheat oven to 350°F (175°C). Bake 30-35 minutes or until golden brown. Let stand in pan 1 minute; invert baked rolls onto a platter or a wire rack set over waxed paper.

Spoon any topping remaining in pan over rolls. Let stand 5 minutes. Serve warm. Separate rolls by gently pulling apart with 2 forks. Makes 24 rolls.

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