Petite Sticky Buns

I love my Taste of Home magazine! This recipe comes from the May 2009 issue. I've had lots of sticky buns before, but loved the ease of making these in muffin tins. Right out of the oven, these are light and airy and I liked the addition of maple flavoring to the sugar mixture. This makes 24 and I only had muffin tins for 18, so mine had a little more 'bun' than they are supposed to, but they were a big hit and perfect for our Sunday breakfast.

-Taste of Home, Lisa Naugle

3 to 3-¼ cups all-purpose flour
¼ cup sugar
1 pkg. active dry yeast (2 ½ tsp)
1 tsp. salt
1 ¼ cups milk
¼ cup butter, cubed
1 egg

Topping:
1 cup packed brown sugar
¾ cup butter, cubed
¾ cup chopped pecans, toasted
2 Tbsp. honey
1 tsp. ground cinnamon
½ tsp. maple flavoring

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about an hour.

In a small saucepan over low heat, cook topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.

Stir dough down. Fill greased muffin cups half-full. Cover and let rise in a warm place until doubled, about 30 minutes.

Place muffin cups on foil-lined baking sheets. Bake at 375° for 12-15 minutes or until golden brown. (Remember if you have dark pans to reduce temperature 25°.) Cool for 2 minutes before inverting onto baking sheets. Transfer to serving platters. Serve warm.