She Strengthens

Indulge in the Sweetest of Treats: Maple-Caramel Sticky Buns

These sweet treats are sure to satisfy your cravings, but don’t expect them to be a healthy breakfast option! Soft, buttery dough is infused with the richness of bacon fat, rolled up with brown sugar and crunchy pecans, and baked in a gooey maple-caramel sauce.

Special Equipment Needed

• 2 (8-inch) round cake pans
• Pastry brush

Game Plan

• Prepare the dough and toast the pecans up to 1 day ahead
• Allow 2 hours and 20 minutes for preparation and rising time

Yield and Difficulty

• Yield: 12 sticky buns
• Difficulty: Medium

Ingredients

For the dough:

• 1/2 cup whole milk
• 1/4 cup water
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 3 large eggs, at room temperature
• 1/3 cup granulated sugar
• 3/4 teaspoon fine salt
• 4 cups all-purpose flour, plus more for rolling out the dough
• 5 tablespoons unsalted butter, cut into small pieces and at room temperature, plus more for coating the bowl

For the topping:

• 8 thick-cut bacon slices
• 12 tablespoons unsalted butter (1 1/2 sticks)
• 1 1/2 cups packed light brown sugar
• 1/3 cup heavy cream
• 1/3 cup maple syrup
• 1/4 teaspoon fine salt

To Assemble

• 1 cup packed light brown sugar
• 2/3 cup pecan halves, toasted and coarsely chopped

Preparing the Dough

Coat a large bowl with butter and set aside. Warm the milk and water in the microwave until it reaches 100°F to 115°F. Transfer the mixture to the bowl of a stand mixer and sprinkle the yeast on top. Set aside until foamy, about 5 to 10 minutes.

The Topping

Heat the oven to 400°F and arrange a rack in the middle. Arrange the bacon slices in a single layer on a rimmed baking sheet and bake until browned and crisp, about 15 to 25 minutes. Transfer the bacon to a paper-towel-lined plate and pour the rendered fat into a small heatproof bowl.

Assembling the Sticky Buns

Reduce the oven temperature to 350°F and keep the rack in the middle. Place a baking sheet covered with aluminum foil on a lower rack to catch any drips from the sticky buns while they are baking. On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 14-by-14-inch square. Liberally brush the dough all the way to the edges with the reserved bacon fat. Sprinkle with the brown sugar and toasted pecans all the way to the edges.

Baking and Serving

Place the pans in the oven on the middle rack and bake until the rolls are puffed and golden brown, about 35 minutes. Remove from the oven and allow the pans to cool on a wire rack for 15 minutes. Place a serving plate over top of each of the pans and invert the rolls onto the plate. Remove the pans. Serve the sticky buns immediately or at room temperature.