- Prep
- 30 min
- Cook
- 35 min
- Total time
- 65 min
- Yield
- 12 pãezinhos
- Difficulty
- Medium
- Calories
- 490 kcal
Quick summary
“Luxurious version of traditional North American sticky buns: fermented and fluffy rolls filled with cinnamon and nutmeg, baked over thick maple caramel syrup with cream and a generous amount of pecans.”
What you need to know
- The bottom of the baking sheet lined with maple caramel, butter, and pecans turns into the topping when unmolding.
- Mechanical kneading for 8 to 10 minutes ensures the windowpane test in the dough rich in eggs and melted butter.
- Unmolding must be done within 3 minutes after leaving the oven so the hot caramel runs without sticking to the pan.
Ingredients
Main
- ml Warm whole milk
- g Fermento biológico seco instantâneo
- g Granulated sugar
- units Large eggs
- g Unsalted melted butter
- g Wheat flour (preferably bread flour)
- g Salt
- g Unsalted butter (for the topping)
- ml Pure maple syrup
- g Light brown sugar (for the topping)
- ml Fresh cream (or crème fraîche)
- g Coarsely chopped pecans
- g Softened unsalted butter (for the filling)
- g Light brown sugar (for the filling)
- g Ground cinnamon
- teaspoon Freshly grated nutmeg (optional)
Instructions
Principal
- In a medium bowl, mix the warm milk with the yeast and a teaspoon of sugar. Let it rest for 5-10 minutes, until foamy, indicating the yeast is active. This initial step is crucial for the lightness of the dough.
- In the bowl of the mixer (or a large bowl for kneading by hand), combine the remaining sugar, eggs, and melted butter. Add the yeast mixture and stir well. The professional technique is to incorporate the liquids gradually into the dry ones.
- Add the all-purpose flour and salt to the mixture. Using the mixer hook, knead on low speed for 2 minutes. Increase to medium speed and continue kneading for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a bowl lightly greased with oil, turning it to cover all sides. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. The most important tip is patience at this stage.
- While the dough rises, prepare the caramel. In a small pot, melt the butter with the maple syrup, brown sugar, and heavy cream. Cook over medium heat, stirring occasionally, until boiling. Reduce the heat and cook for another 1 minute.
- Remove caramel from heat and stir in chopped pecans. Pour this caramel and pecan mixture evenly into the bottom of a rectangular (23x33 cm) or round (26 cm) pan, previously greased. Distribute well to cover the bottom.
- After the first fermentation, transfer the dough to a lightly floured surface. With a rolling pin, roll it out into a rectangle of approximately 30x40 cm and about 0.5 cm thick. Try to keep the edges as straight as possible.
- In a small bowl, mix the softened butter with the brown sugar, cinnamon, and nutmeg (if using), forming a homogeneous paste. Spread this filling mixture evenly over the rectangular dough, reaching almost to the edges.
- Starting from the longest side of the rectangle, roll the dough tightly to form a cylinder. Make sure the roll is tight to avoid air pockets. Press the final seam to seal the dough well, ensuring cohesion.
- Using a sharp knife or dental floss, cut the cylinder into 12 equal slices, about 3-4 cm thick. Distribute the cut rolls over the caramel and walnuts in the prepared pan, leaving a small space between them, as they will still rise.
- Cover the pan with plastic wrap and let the rolls ferment again in a warm place for 45-60 minutes, or until they double in size and become very swollen. The most common mistake is not letting it ferment long enough, resulting in dense breads.
- Pré-aqueça o forno a 180°C (350°F). Take the pan to the oven and bake for 30-35 minutes, or until the rolls are golden and the caramel is bubbling. Watch closely to avoid burning, checking the coloring carefully.
- Remove the pan from the oven and immediately place a large plate or wire rack over it. Carefully turn the pan upside down over the plate, so that the rolls loosen and the caramel drips over the top. Sirva quente.
Chef's tips
- Use warm milk at about 37°C to activate the yeast without scalding the microorganisms.
- Spread the filling butter in ointment consistency with the back of a spoon so as not to tear the open dough.
- Invert the still-hot baking sheet over a tray with high edges to contain the flow of liquid caramel.
Variations
- Add 1 teaspoon of fine orange zest to the cinnamon filling to give citrus notes to the breads.
- Add 1/2 cup of rum-soaked raisins spread over the filling before rolling the dough cylinder.
- Sprinkle fleur de sel over the caramelized pecan topping to create an exquisite bittersweet contrast.
Substitutions
- Maple syrup can be replaced with mild sugarcane molasses or wild honey.
- Pecan nuts can be replaced by chopped traditional Chilean walnuts or Brazil nuts.
- Fresh heavy cream can be replaced with consistent culinary cream or evaporated milk.
How to store
Store in a closed container at room temperature for up to 3 days. To consume warm and with fluid caramel, heat the roll for 15 seconds in the microwave or 5 minutes in the oven at 150°C.
Can it be frozen?
Freeze the already baked rolls individually wrapped in aluminum foil for up to 60 days. To reheat, place in a medium oven at 160°C for 15 minutes without thawing beforehand.
What to serve with
Pairs well with bitter espresso, creamy cappuccino dusted with cocoa, or a cup of hot black tea.
Frequently asked questions
What is the difference between traditional cinnamon rolls and pecan sticky buns?
Cinnamon rolls have a cream cheese glaze applied on top after baking, while sticky buns bake over a bed of caramel with pecans and are inverted when coming out of the oven.
How to cut the dough rolls without crushing the circular shape?
Slide unflavored dental floss or heavy thread under rolled dough, cross ends over top and pull firmly; the thread slices the bread cleanly and roundly.
Can I do the first proofing of the dough in the refrigerator overnight?
Yes, the slow refrigerated fermentation for 8 to 12 hours develops complex flavors in the dough; just let it return to room temperature for 45 minutes before opening and filling.
What to do if the caramel hardens and the bread sticks to the bottom of the baking dish?
Place the bottom of the baking sheet over the low flame of the stove for 1 to 2 minutes to reheat and slightly melt the butter with the sugar before turning it over onto the platter again.
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