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Hey, Hey, Hey!!
It’s all about buns today. Extra sticky, heavy on the maple, loaded with pecans and sprinkled with flakey sea salt buns.
So basically sticky buns? Yes, but really good sticky buns. Kind of perfect for a lazy Sunday morning don’t cha think?? Um, yes of course, (should be your responding answer FYI).
Today’s recipe is extra special though. It comes from one of my new favorite cookbooks written by one of my favorite people, Izy. If you didn’t know, Izy writes the incredible food blog Top With Cinnamon. We’ve been friends for a while now and to be honest Izy is the coolest person ever. She’s from London, so that right there gives her a major cool factor, but aside from that, it’s her recipes and photos that always keep me intrigued.
I have obviously had her cookbook, Top With Cinnamon, pre-ordered since the day she told me I could pre-order it. Yeah guys, she is that good. And so is her book.
When she asked me if I would mind telling you guys all about it I couldn’t say no. And you guys know how I feel about promotion on the blog, I am normally not for it, but I just couldn’t say no because I know you guys are going to love Izy’s book.
If you read her blog than you know she’s incredible with sweeter recipes (because they are the best – everyone knows it), but her cookbook is a little different. There are seventy-five recipes. Most are sweet, but she has two chapters dedicated to the savory eats too. It’s the complete package. And not only that, there are recipes for vegans and gluten-free eaters too. I know, I know, impressive!
I could only share one recipe with you guys today though, and let me just tell you, it was so hard to decide which one. I gravitated towards the sweet recipes, because it’s just that time of year when the sweeter recipes start to take over (clearly such a good time of year), and chose these Wholemeal Maple Pecan Buns.
So yes, I went with something sweet, but not overly so, and with a little whole grains too. It’s all about a good balance with this recipe. The base of the rolls is Izy’s basic bread dough recipe, and guys, it really is basic. You do not even need a mixer for it. Score!! Once the dough is ready to go, you only need some maple syrup, pecans, butter, milk and salt. SO SIMPLE. SO GOOD.
The maple pecans on top of soft doughy bread is a combo I could go for daily. Nothing beats them. And the treacle butter? This is my new favorite butter. I used the idea of treacle butter in my Death By Butterbeer cupcakes on Friday and expect to see it again soon.
Do you see how ooey gooey they are? I mean, come on.
Wholemeal Maple Pecan Buns.
Ingredients
Basic Bread Dough
- 1 3/4 cups plain flour, plus more for kneading
- 1 3/4 cups whole wheat flour
- 2 1/4 teaspoons dried yeast
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 egg
Pecan Buns
- 1/2 cup pure maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2/3 cup raw pecans, chopped, plus 12 pecan halves, to serve
- 1 Basic Bread Dough recipe, (above)
- Flaky salt, for sprinkling
- Salted treacle butter, to serve*
Instructions
Basic Bread Dough
- In a large bowl, stir together the flour, yeast, honey or sugar and salt. Make a well in the centre of the ingredients, crack in the egg and pour in 1 cup lukewarm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.
- Oil the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.
To make the buns
- Liberally butter a 12-cup muffin tin. In a small saucepan, heat the maple syrup, sugar, butter, salt and milk over a medium-low heat, stirring gently, until melted and combined. Bring to a simmer then remove from the heat. Divide the pecans and the maple mixture between the cups of the buttered muffin tin.
- Punch down the bread dough and divide it into 12 balls then place a ball of dough in each muffin cup. Cover with oiled plastic wrap and leave to rise in a warm place for 30–45 minutes, until doubled in size. Preheat the oven to 350 degree F.
- Once the buns have risen, remove the plastic wrap and bake them for 20–25 minutes until puffed and golden brown. Immediately flip the hot tin upside down onto a cooling rack and leave for 5 minutes. Lift up the muffin tin and scrape out any of the maple topping that may be stuck, placing it on top of the buns. Top each bun with a pecan half and a sprinkle of flaky salt. Serve warm with the salted treacle butter.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Enjoooy! 🙂
PS Don’t forget to buy Izy’s book here. Trust me, you need it.
I can’t wait to make these. The pan you used is awesome. Do you know where I could purchase one like that?
Thanks so much, Debra!! I actually bought that at an antique shop, maybe try ebay or Etsy?
Taste delicious except when I immediately flipped the muffin tin upside down once they came out of the oven, the buns and sticky pecans flew out all over everything! so I wouldn’t recommend that particular step. yummy buns though!
Oh no! I am so sorry the pecans went everywhere. I should have been more clear on how to flip them out of the pan. You need to leave the pan upside down a few minutes to let everything release nicely from the pan. Glad you still loved the though. Thanks!
These are absolutely gorgeous, Tieghan. I love the extra pecans on top. Perfection.
Oh my, maple and pecans is one of the pairs that should never be caught alone. This looks so tasty and I love your rustic, dark photography style. I like how each food blogger has there own unique photography style. I can see a beautiful photo of yours and almost instantly recognize it at Tieghan’s.
These honestly look like a slice of heaven to me! Incredible!
Thanks Jessica! Izy did such a great job!
I figured it was a “find”. Thanks so much for the reply and I will let you know when these are in the oven!
Holy cow! These look good! I wish I could rewind the weekend just so I could make these for brunch!
Thanks Monet!
Love Izy’s blog and I can’t wait to get my sticky (bun) hands all over my copy of her book! These look amazing. Thank you so much for sharing Tieghan, I can’t wait to make them for an extra indulgent breakfast for my family 🙂
Thanks Amy! 🙂
I am such a sucker for anything that resembles a cinnamon bun. These look irresistible! I will definitely be checking out her book if it means getting the recipe for these!
Thank you so much! You will love her book!
These are beautiful! In my house they would be devoured within a few seconds 🙂
Thanks Nik and trust me they where gone on the first day! 🙂
Really wishing I saw these early this morning rather than Sunday evening…how can you resist all these flavors?!
Thanks Meg! There is always next Sunday! 🙂
Just gorgeous, love the extra sticky factor!!
Thanks Laura!
Love Izy’s blog, these really look good, love the pan you used, so unique….
Thanks Cheri!