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ll Over Me Maple–Pecan Sticky Buns
"Create a home-baker–friendly brunch/dessert called You All Over Me Maple–Pecan Sticky Buns, inspired by Taylor Swift’s ‘You All Over Me.’ Vibe: memory that clings—sweet, warm, a little messy.Dough (enriched, no mixer needed): all-purpose flour, instant/rapid-rise yeast, warm milk, granulated sugar, egg, melted butter, salt.Filling: softened butter, brown sugar, cinnamon, pinch salt.Sticky topping: butter, brown sugar, real maple syrup, pinch salt, chopped pecans (optional). Optional 1–2 tsp bourbon or vanilla.Method: mix/knead soft dough; first rise until doubled; roll into rectangle; spread filling; roll up, slice 9–12 buns. Pour sticky topping + pecans into a 9×13 or 9-inch pan; nestle buns cut-side up; second rise; bake at 350°F until puffed and golden; invert while warm so glaze coats everything ‘all over.’Include: yield 9–12; total time ~2 to 2½ hours (mostly rising) + overnight option (proof in fridge, bake morning); exact amounts in cups/grams; step-by-step with rise cues; clean flip tip (cool 5–7 min, then invert).Swaps/shortcuts: nut-free (omit pecans), dairy-free (plant milk + plant butter), egg-free (flax egg), quick version with canned biscuit dough, and a cinnamon-roll alternative using store-bought pizza dough.Plating: glossy spirals with maple sheen and a few pecan ‘crumbs’—sticky fingers, sweet regret, totally home-kitchen accessible."
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Warm, sweet, and a bit messy, these sticky buns cling like a favorite memory. Soft enriched dough rolled with cinnamon-brown sugar filling, baked over a rich maple–pecan glaze. Perfect for brunch or dessert, with a glossy, gooey finish that’s finger-lickin’ good—choose your dairy or nut swaps, or speed it up with biscuit dough. Nostalgic comfort that’s totally home-kitchen doable.
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