Maple Pecan Sticky Buns

Servings: 12

For the Dough:

• 1 ½ cups Warm Whole Milk
• 1 tsp. Granulated Cane Sugar
• 1 tbsp. (or 1 individual package) Active Dry Yeast
• 1 Vital Farms Large Egg
• 2 tbsp. Granulated Cane Sugar
• 1 tbsp. Rodelle Vanilla Extract
• 3 ½ cups All Purpose Flour
• ½ tsp. Fine Sea Salt
• 4 tbsp. Vital Farms Unsalted Butter, softened

For the Filling:

• 4 tbsp. Vital Farms Unsalted Butter, softened
• ½ cup Light Brown Sugar
• 2 tsp. Ground Cinnamon

For the Maple Pecan Topping:

• 8 tbsp. (1 stick) Vital Farms Unsalted Butter
• ½ cup Brown Sugar
• ½ cup Maple Syrup
• ¼ cup Heavy Cream, or whole milk
• 1 tsp. Rodelle Vanilla Extract
• ½ tsp. Ground Cinnamon
• 1 ½ cup Pecans, roughly chopped
• Pinch of Salt

1. To Make the Dough: Add the warm milk, active dry yeast, and 1 teaspoon sugar to the bowl of a stand mixer. Give it a quick whisk and set aside for 5 minutes, until it become frothy.
2. Add the egg, remaining 2 tablespoons sugar, salt, vanilla, and flour into the bowl.
3. Fit the stand mixer with the paddle attachment and knead the mixture on LOW for 4-5 minutes, until the dough is pulling away from the edges. Add up to 1/3 cup more flour if needed.
4. Add the softened butter one tablespoon at a time, until the dough is soft and pliable.
5. Cover the bowl with plastic wrap and set aside in a warm environment, like your oven with the light turned on, to rise for 30 minutes.
6. To Make the Filling: Combine the brown sugar and cinnamon together. Mix well. Set aside with the softened butter.
7. To Make the Maple Pecan Topping: Combine the brown sugar, maple syrup, butter, cinnamon, heavy cream, and vanilla together in a saucepan over medium high heat. Bring to a low boil, then stir in the chopped pecans and a pinch of salt. Keep at a low boil for 2-3 minutes, until thickened to a caramel-like texture. Remove from heat to cool to room temperature.  
8. To Assemble the Sticky Buns: Roll out the risen dough on a lightly floured surface to a 10x20” rectangle.
9. Spread the 4 tablespoons softened butter over the dough. Evenly sprinkle the sugar mixture on top. Roll up the dough tightly.
10. Using a sharp serrate knife, slice into 12 equal-sized rolls.
11. Pour the maple pecan topping into a 9x13” greased baking pan. Evenly spread out with a spatula. Add the buns on top of the mixture.
12. Cover the baking pan to rise in a warm environment until doubled in size, about 30-40 minutes.
13. To Bake: Preheat oven to 350F.
14. (Optional) Evenly drizzle ¼ cup heavy cream over the buns.
15. Bake the sticky buns for 20-23 minutes, until golden on top.
16. Let rest for 10 minutes before flipping over to enjoy!