Decadent Brown Butter Milk Bread Sticky Maple Pecan Rolls

Elevate your baking repertoire with these exquisite Brown Butter Milk Bread Sticky Maple Pecan Rolls. Using the fluffy texture of milk bread as the base, these rolls are layered with a rich brown butter cinnamon filling and topped with a sticky maple pecan caramel. Each component of this recipe combines to create a roll that is delightfully soft and irresistibly sticky, offering a perfect balance of nutty, sweet flavors.

Why You’ll Love This: These rolls are the ultimate comfort food treat, blending the airy lightness of milk bread with the deep, caramelized flavors of brown butter and maple syrup. The sticky pecan topping adds a delightful crunch, making every bite a perfect harmony of textures and tastes. These rolls are not only a joy to make but also a pleasure to eat, guaranteed to impress anyone who tries them.

Perfect Occasion: Ideal for a luxurious brunch, a special weekend breakfast, or as a show-stopping dessert at dinner parties. They’re also perfect for holiday mornings or as a treat to brighten up any regular day. Present these rolls when you really want to spoil your guests or family with something exceptionally delicious and comforting.

Decoration 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 warm rolls right before serving. A sprinkle of sea salt flakes on top can also enhance the flavors, adding a delightful contrast to the sweetness.

Ingredients:

• For the Tangzhong:
  • 240g water
  • 45g bread flour
• For the Dough:
  • 7g instant yeast
  • ¾ tsp salt
  • ⅓ cup warm milk
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 30g powdered milk
  • 90g brown sugar
  • 40g browned butter
  • 490-500g bread flour
• For the Filling:
  • 42g softened brown butter
  • 100g brown sugar
  • 1 tbsp cinnamon
• For the Topping:
  • 200g chopped pecans
  • 113g butter
  • 100g brown sugar
  • 60ml milk
  • 42g maple syrup
  • Pinch of salt
  • 1 tbsp vanilla bean paste

Instructions:

1. Tangzhong: In a small pot, combine water and bread flour. Cook over medium heat, stirring, until it thickens into a paste. Remove from heat and let cool.
2. Brown the Butter: Brown about 90g of butter, let it cool and soften.
3. Prepare the Dough: In a stand mixer bowl, combine all dough ingredients including the cooled brown butter. Mix with a dough hook, starting on low 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 Topping: During the last 30 minutes of the dough rising, prepare the topping. In a lined 9×13 inch pan, spread chopped pecans. In a pot, combine 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 cinnamon sugar mixture. Roll up the dough and cut into 12 slices. Place the slices on top of the caramel layer in the pan.
7. Cover with a towel and let rise for 45 minutes to 1 hour.
8. Bake at 350°F (175°C) for about 25 minutes, or until lightly golden on top.
9. Let cool slightly, then carefully invert the pan to turn the rolls out, so the pecan topping is on top.

Enjoy these heavenly sticky maple pecan rolls, a true treat that combines the fluffy texture of milk bread with the richness of brown butter and the sweet crunch of pecans!