Let me make your day a whole lot brighter by introducing you to these Sticky Maple Pecan Buns.
Cinnamon sugar rolled tightly in a fluffy sweet bread, which is cooked in a layer of maple pecan syrup that not only infuses into the dough but leaves the buns fresh and fluffier for longer.
I mean c’mon, can someone please send back up so I don’t eat the whole thing?
You know what? I actually think these could be better than cinnabuns! Yeah, a big call right. I don’t have anything against cinnabuns, I think they’re delicious BUT I believe I’ve topped these by adding that extra layer of sticky mess.
The top maple pecan layer not only adds texture but some intense and delicious flavours. Think caramelised maple syrup meets creamy pecans, featuring the added sweetness of coconut sugar…what a combo.
I’ve used my Fluffiest Hot Cross Buns dough as the base for these buns but I’ve made a few alterations to make it sweeter and a little denser. As with all yeast based doughs, this comes with 2 proving times. The first proving time is pictured above when the dough rises in a bowl. The second time is after you’ve rolled it out, sprinkled over the coconut cinnamon sugar and shaped and cut into thick disks. Both proving times are very important so don’t skip them.
This recipe is very simple, just needs a little time.
While the dough is proving, get onto making the caramelised sticky topping. Put everything in a saucepan, bring to a boil and watch it as it caramelises into a dark brown sauce. Pour it over your roughly chopped pecans and ahhhh, your mouth will be watering.
BE CAREFUL! Soy milk has a tendency to rise and bubble over your saucepan when it boils. The trick to keeping it controlled is watching it like a hawk. When the soy milk boils and begins to expand and rise, lift the whole saucepan off the heat, give it a few stirs and it will lower again. Place it back on the heat for a bit (watching it at all times) and when it begins to boil over, lift it up again. Yes a little painful BUT letting it boil for a minute will increase the dark caramel flavour.
Eating desserts like this is how I LOVE spending my autumn days. What do you like to do in autumn? Walk through leaves, pumpkin picking, baking, maybe just buying and enjoying hot drinks a little more?
….So what are you waiting for? Let’s get baking!
- - ⅔ + 2 tablespoons cup (165mL) warm water
- - ⅓ cup (80mL) warm soy milk
- - 3 teaspoons (10g) instant dried yeast
- - ⅓ cup + 1 tablespoon (60g) Niulife Coconut Sugar
- - 1½ cups (240g) wholemeal plain flour
- - 1½ cups (235g) white plain flour
- - ½ teaspoon salt
- - ¼ cup (45g) Niulife Coconut Oil, softened
- Sticky Maple Pecan Topping
- - 1 cup (115g) pecans, roughly chopped
- - ⅓ cup (50g) Niulife Coconut Oil
- - ½ cup (75g) Niulife Coconut Sugar
- - ½ cup (120mL) soy milk
- - ¼ cup (80mL) maple syrup
- - ⅛ teaspoon salt
- - ¼ cup (40g) Niulife Coconut Oil, softened
- - ¼ cup (40g) Niulife Coconut Sugar
- - 2 teaspoons ground cinnamon
- Make the dough. Combine the warm water, soy milk, yeast and sugar in a measuring jug. Leave to stand for 10 minutes. During this time it should begin to froth. If it doesn't froth then your yeast is old and you will need to buy more.
- Meanwhile, mix together the white and wholemeal flour and salt in a large mixing bowl. Add in the softened coconut oil and throughly mix through. Add in the wet ingredients and stir to form a soft sticky dough. Add more water if needed. Knead for 8-10 minutes. This will help to activate the gluten and yeast.
- Grease a large mixing bowl, place the dough inside, cover with a tea towel and place in a warm spot to prove for 40 minutes or until doubled in size. Here's what I do: Heat my oven to 40°C/104°F, turn it off and then place the bowl inside with the oven door closed.
- Make the topping. Grease a 22cm/9" pie dish. Evenly spread the pecans over the base. In a saucepan over medium heat, melt together all the ingredients. Bring to a boil and boil for 1 minute. Be careful! Soy milk will boil over the sides of the saucepan if you don't watch it. When it begins to rise and boil over, simply lift the saucepan up off the heat and wait for it to sink before putting it back on the heat. Carefully pour over the pecans.
- Once the dough has finished proving, knock it back a few times and then roll into a 45x30cm/18x12" rectangle.
- Add the filling by spreading the softened coconut oil over the dough making sure to go right to the sides. In a small bowl, mix together the coconut sugar and cinnamon and then sprinkle on top of the oil, again being sure to go right to the sides. Tightly roll into a 45cm long log, Cut into 9 even rounds. Arrange in the prepared pie dish.
- Cover the top with a tea towel and allow to prove again for another 40 minutes.
- Preheat the oven to 190°C/375°F fan forced. Bake the buns for 25-30 minutes, covering the top with aluminium foil half way through to stop the tops from going too brown. They should be lightly golden on the tops.
- Remove from oven. Cool for 5 minutes before inverting onto a circle plate. Serve hot out of the oven.