Maple Pecan Sticky Buns

I’ve never been a huge fan of sticky buns because I find many of them teeth-screamingly sweet. That said, these dial down the sweetness in favor of flavor, courtesy of two of my favorite things: pecans and maple syrup. And having the two swaddled in a butterscotch-like caramel seems to make each one taste even better than they do on their own. I was intrigued by...

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- Andrew

- November 10, 2015 6:46am

Thanks so much for this recipe! Made them immediately, and you are absolutely right they are not as sickly sweet as the standard. In particular the dough baked up tender, feathery, buttery and delicious. A few thoughts: I proofed them about 1.5 as long at each stage for more developed flavor and a lighter texture. Also, I used 1/2 Ceylon and 1/2 Vietnamese cinnamon for a richer and less “hot” taste. Turned out perfectly.

And, I wanted to thank you for a wonderful talk with yourself and Yotam Ottolenghi in San Francisco last month. You two are a great balance for each other, and the lecture was a delight.

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[Original source](https://www.davidlebovitz.com/maple-pecan-sticky-buns-recipe/)