Maple Sticky Buns


1c whole milk (can use 2%)
2/3c granulated maple sugar
2 standard size packets instant yeast (1.5 T)
1/2c unsalted butter, melted
2 large eggs at room temperature 
1/2 t salt
4 3/4c Swany White flour, plus more for your work surface

3/4c salted butter
1/4c + 2T granulated maple sugar
1/4c + 2T packed brown sugar
1/3c pure maple syrup
1tsp pure vanilla extract
Optional: 1 1/2 roughly chopped pecans

1/4c unsalted butter, softened
1/3c maple sugar
3T brown sugar, packed
1T cinnamon

Note: a stand mixer is ideal but not necessary

To make the dough:
To the bowl of your mixer add sugar and yeast. 
Next add milk that has been warmed to about 95F using the stovetop or microwave. 
Whisk to combine, the cover with a towel allowing it to rest for for about 5-10 minutes until foamy. (If this doesn’t occur you will have to start over with fresh yeast! )

Next mix in the melted butter until just combined, then the eggs one at a time then lastly the salt.

Fit your stand mixer with the dough hook attachment. Gradually at the flour with you mixer set on low speed. Once all flour has been added increase speed to medium and allow it to mix for about 6 minutes until a soft dough forms. (If you don’t have a stand mixer you will need to knead the dough by hand on a floured surface)

After the dough is formed transfer it to a lightly floured surface and knead for about one minute more (I check by pressing a finger lightly into the dough and it should bounce back in place rather quickly)

Form dough into ball, place in lightly greased bowl and cover loosely with a towel , aluminum foil, or plastic wrap.

Allow dough to rise in a warm environment about 1-2 hours, until about double its original size.

Meanwhile you can prepare the topping:

Cream together softened butter, sugars, maple syrup and vanilla.

Lightly grease the sides of a 9×13 baking dish then evenly smear the topping mixture into the bottom of the pan.

If you have chosen to include the chopped pecans, sprinkle them evenly over the topping mixture at this time.

You can also mix together the filling at this time by combining the brown sugar, maple sugar and cinnamon.

After the dough has risen:
Transfer dough to your lightly floured work surface and evenly roll out to a rectangle about 12×18 inches. The 18 inch edge should be closest to you along the edge of your work surface.

Spread softened butter all over the rolled out dough then sprinkle the cinnamon and sugars mixture evenly over the top.

Then tightly roll dough towards yourself making an 18 inch log. Cut into 12 equal sized pieces using a serrated knife. Arrange rolls to be evenly spaced into the baking pan prepared with the topping.

Cover the pan of rolls tightly with aluminum foil and again slow to rise, about 30 minutes.

Preheat oven to 375F.

Uncover rolls after they have risen and bake for 25-30 minutes, until golden brown. Of rolls appear to be browning to quickly lightly cover with aluminum foil about halfway through baking.

Once the rolls are completely baked, remove from the oven and allow to cool for 5 minutes on a wire rack.

Carefully place your serving platter upside down on top of the pan. Then with oven mitts or towels invert the pan holding onto the pan and platter then lift off baking pan.

Best served immediately but leftovers are good stored at room temperate for 3 days, just microwave for a few seconds to soften the caramel.