🕒 Timeline Overview

• Levain build: 4–6 hours (optional if starter is already active)
• Dough bulk rise: 4–6 hours
• Overnight proof (recommended): 8–12 hours
• Bake: 30–35 minutes

---

🧾 Ingredients

1️⃣ Levain (if needed)

• 50g active sourdough starter
• 50g bread flour
• 50g warm water

Let rise until doubled and bubbly (4–6 hrs).

OR use 150g active starter if already bubbly.

---

2️⃣ Dough

• 150g active sourdough starter
• 240g warm whole milk
• 75g granulated sugar
• 2 large eggs (room temp)
• 100g unsalted butter (softened)
• 500g bread flour
• 8g salt

---

3️⃣ Cinnamon Filling

• 120g unsalted butter (softened)
• 150g brown sugar
• 2 tbsp cinnamon
• ½ tsp salt

---

4️⃣ Maple Pecan Sticky Topping

(This goes in the pan first — buns bake on top of it)

• 120g unsalted butter
• 150g brown sugar
• 120ml pure maple syrup
• 2 tbsp heavy cream
• 1 tsp vanilla
• 200g pecans (halves or roughly chopped)
• Pinch of salt

---

👩‍🍳 Instructions

Step 1: Make the Dough

1. In a large bowl, mix:
   • Starter
   • Warm milk
   • Sugar
   • Eggs
2. Add flour and salt. Mix until shaggy.
3. Knead 5–8 minutes until smooth.
4. Add softened butter gradually while kneading until fully incorporated.
5. Dough should be soft and slightly tacky but not sticky.

---

Step 2: Bulk Fermentation

• Cover and let rise at room temp (75–78°F / 24–26°C)
• 4–6 hours until puffy (not necessarily doubled)

Optional: Do 1–2 stretch & folds during first hour for strength.

---

Step 3: Prepare Sticky Maple Base

1. In a saucepan melt:
   • Butter
   • Brown sugar
   • Maple syrup
   • Cream
   • Salt
2. Simmer 2–3 minutes until slightly thickened.
3. Remove from heat, add vanilla.
4. Pour into parchment-lined 9×13 pan.
5. Sprinkle pecans evenly over the syrup.

Set aside.

---

Step 4: Roll & Fill

1. Roll dough into a 12×18 inch rectangle.
2. Spread softened butter.
3. Mix brown sugar + cinnamon + salt.
4. Sprinkle evenly over dough.
5. Roll tightly from long side.
6. Cut into 12 equal rolls.

---

Step 5: Arrange & Proof

Place rolls cut-side up over pecan mixture.

Overnight Option (Best Flavor)

• Cover
• Refrigerate 8–12 hours

Next morning: let sit 1–2 hours until puffy.

Same-Day Option

• Proof 2–4 hours at warm room temp until puffy.

---

Step 6: Bake

• Preheat oven to 350°F (175°C)
• Bake 30–35 minutes
• Tops should be golden brown
• Internal temp ~190–200°F

If browning too fast, tent with foil.

---

Step 7: The Flip (Important!)

Let rest 5 minutes only — not longer.

Place serving tray over pan and carefully flip.

Lift pan — maple pecan glaze will cascade down beautifully.

---

🧈 Texture Tips

• For softer buns → add extra 1 tbsp milk
• For richer flavor → replace 25% milk with heavy cream
• For extra gooey base → increase maple syrup to 150ml

---

❄️ Storage

• Room temp: 2 days (covered)
• Fridge: 4–5 days
• Reheat 15–20 seconds in microwave