Name: Cardamom Maple Pecan Sticky Buns
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Ingredients: 500 g plain flour; 7 g instant yeast; 50 g caster sugar; 1 tsp salt; 240 ml whole milk (warmed); 2 large eggs; 60 g unsalted butter (softened); 100 g light brown sugar; 2 tsp ground cardamom; 50 g unsalted butter (softened); 150 g unsalted butter; 150 g light brown sugar; 120 ml maple syrup; 150 g pecans (roughly chopped); 0.5 tsp salt

Ngā Kai

Serves 12

Dough

500 g

plain flour

7 g~

instant yeast

50 g

caster sugar

1 tsp~

salt

240 ml

whole milkwarmed

2 large

eggs

60 g~

unsalted buttersoftened

Filling

100 g

light brown sugar

2 tsp

ground cardamom

50 g~

unsalted buttersoftened

Topping

150 g~

unsalted butter

150 g

light brown sugar

120 ml

maple syrup

150 g

pecansroughly chopped

0.5 tsp~

salt

Add all to list (12 servings)

Oranga Kai

Nutrition per serving

Estimated

Calories	528kcal
Protein	6g
Carbohydrates	68g
of which sugars	33g
Fat	27g
Fibre	3g

Some ingredients couldn't be matched (whole milk, eggs) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenMilkTree Nuts

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Mix flour, yeast, sugar, and salt in a stand mixer bowl.
Add warm milk, eggs, and butter, then mix with dough hook on low until combined.
Knead on medium speed for 8-10 minutes until smooth and elastic.
Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
Meanwhile, make topping: melt butter, brown sugar, maple syrup, and salt in a saucepan, whisking until smooth.
Pour into a 23x33cm baking tin and scatter pecans over the top.
For filling, mix brown sugar and cardamom together.
Roll risen dough into a 40x30cm rectangle.
Spread softened butter over the dough, then sprinkle cardamom sugar evenly.
Roll up tightly from the long side, then cut into 12 equal pieces.
Place rolls cut-side up in the tin over the pecan mixture.
Cover and let rise for 45 minutes until puffy.
Heat oven to 180°C.
Bake for 30-35 minutes until deep golden brown.
Let cool in tin for 5 minutes, then carefully invert onto a serving platter.
Scrape any remaining caramel from tin over the buns.

Ngā Kai

Oranga Kai

Nutrition per serving

Allergens

Tikanga

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Cardamom Maple Pecan Sticky Buns