Decadent Brown Butter Milk Bread Maple Pecan Sticky Rolls

Elevate your baking repertoire with these exquisite Maple Pecan Sticky Brown Butter Milk Rolls. Using the chewy texture of milk bread as a base, these rolls are covered in a rich browned butter and cinnamon filling and topped with a sticky maple-pecan caramel. Each component in this recipe combines to create a deliciously soft and irresistibly sticky roll, delivering a perfect balance of nutty and sweet flavors.

Why you'll love this: These rolls are the ultimate comfort treat, blending the airy lightness of milk bread with the deep, caramelized flavors of browned butter and maple syrup. The sticky pecan topping adds a delicious crunch, making each bite a perfect harmony of textures and tastes. These rolls are not only a pleasure to prepare, but also a pleasure to eat, sure to impress anyone who tastes them.

Perfect occasion: Ideal for a luxurious brunch, a special weekend breakfast or as a stunning dessert at dinner parties. They're also perfect for holiday mornings or as a treat to brighten up an ordinary day. Present these dinner rolls when you really want to spoil your guests or family with something exceptionally delicious and comforting.

Decorating Tips: Once baked and flipped, the glistening maple pecan topping will be beautifully displayed on top. For an extra touch of elegance, you can drizzle a little extra maple syrup over the hot rolls just before serving. A sprinkle of sea salt flakes on top can also enhance the flavors, adding a delicious contrast to the sweetness.

Ingredients:

• For Tangzhong:
  • 240g of water
  • 45g bread flour
• For the dough:
  • 7g instant yeast
  • ¾ teaspoon of salt
  • ⅓ cup of warm milk
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 30g powdered milk
  • 90 g brown sugar
  • 40 g of browned butter
  • 490-500g bread flour
• For the filling:
  • 42 g of softened brown butter
  • 100 g brown sugar
  • 1 tablespoon of cinnamon

• For garnish :
  • 200 g chopped pecans
  • 113g of butter
  • 100 g brown sugar
  • 60 ml of milk
  • 42g maple syrup
  • replaces the word nice with emptych of salt
  • 1 tablespoon vanilla bean paste

Instructions:

1. Tang Zhong: In a small saucepan, combine water and bread flour. Cook over medium heat, stirring until the paste thickens. Remove from heat and let cool.
2. Brown the butter: Brown about 90 g of butter, let it cool and soften.
3. Prepare the dough: In the bowl of a stand mixer, combine all the dough ingredients, including the cooled browned butter. Mix with a dough hook, starting on low speed and increasing to medium speed, for about 10 minutes or until smooth.
4. Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
5. Prepare the filling: During the last 30 minutes of the dough rising, prepare the topping. In a lined 9×13-inch pan, spread the chopped pecans. In a saucepan, combine the butter, milk, vanilla, brown sugar and maple syrup. Bring to a boil for 2-3 minutes, then remove from heat. Let cool slightly, then pour over the pecans in the pan.
6. Assemble the rolls: Roll out the dough on a surface into a 12×19-inch rectangle. Spread softened brown butter over the dough, then sprinkle evenly with the sugar-cinnamon mixture. Roll the dough and cut it into 12 slices. Place the slices on top of the caramel layer in the pan.
7. Cover with a cloth and let rise for 45 minutes to 1 hour.
8. Bake at 350°F (175°C) for about 25 minutes, or until the top is lightly browned.
9. Let cool slightly, then carefully invert the pan to flip the rolls so the pecan filling is on top.

Savor these divine maple pecan sticky buns, a real treat that combines the soft texture of milk bread with the richness of browned butter and the sweet crunch of pecans!