Ingredients:

  • ¾ cup Whole Milk (warm, 105°F/40°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar (divided)
  • 1 Large Egg (lightly beaten)
  • 4 tablespoons Unsalted Butter (soft, cubed, for dough)
  • 3 to 3 ¼ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt (for dough)
  • ½ cup Unsalted Butter (melted, for sticky base)
  • ½ cup packed Dark Brown Sugar (for sticky base)
  • ¼ cup Pure Maple Syrup
  • 2 tablespoons Heavy Cream
  • ½ teaspoon Fine Sea Salt (for sticky base)
  • 1 cup Pecan Halves or Pieces (roughly chopped)
  • 4 tablespoons Unsalted Butter (very soft, for filling)
  • ½ cup packed Dark Brown Sugar (for filling)
  • 1 tablespoon Ground Cinnamon

Instructions:

  1. Activate the Yeast and Mix the Dough: In the stand mixer bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy. Add the remaining sugar, salt, egg, and soft butter. Gradually add the flour, mixing on low speed until a shaggy dough forms, then knead for 6–8 minutes until smooth and elastic.
  2. The First Rise (Bulk Fermentation): Lightly grease a large bowl. Place the dough inside, turn to coat, cover tightly, and let rise in a warm, draft-free spot until doubled in size (60–90 minutes).
  3. Prepare the Sticky Maple Pecan Base: In a small saucepan, melt the butter, brown sugar, maple syrup, cream, and salt. Whisk until smooth. Pour the mixture evenly into the 9x13 inch baking dish. Sprinkle chopped pecans over the sticky base.
  4. Roll and Spread the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12x18 inch (30x45 cm) rectangle, about ¼ inch thick.
  5. Add Filling: Combine the cinnamon and brown sugar for the filling. Spread 4 tablespoons of very soft butter evenly over the dough rectangle, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
  6. Shape, Slice, and Arrange: Starting with the long edge opposite the unbuttered border, tightly roll the dough into a cylinder. Pinch the seam shut. Slice the roll into 12 equal pieces (about 1 ½ inches thick). Arrange the buns, cut-side up, in the prepared baking dish.
  7. The Second Rise (Proofing): Cover the pan loosely and let the buns rise again for 30–45 minutes, until puffy. Preheat oven to 375°F / 190°C.
  8. Bake to Golden Perfection: Remove the cover and bake for 25–30 minutes, or until the tops are deeply golden brown (internal temperature 200°F/93°C). Tent lightly with foil if they brown too quickly.
  9. The Dramatic Flip & Serve: Immediately upon removing the buns, place a large serving plate upside-down over the dish and firmly invert the pan onto the platter. Leave inverted for 2–3 minutes to allow the caramel to drip down. Carefully lift the pan and serve while piping hot and gooey.