Caramel-Pecan Sticky Buns

 

 

Recipe: Caramel-pecan sticky buns

Recipe source: Betty Crocker book of breads

 

rolls:

3 1/2-4 cups all purpose or bread flour

1/3 cup granulated sugar

1 teaspoon salt

2 packages of regular active yeast (4 1/2 teaspoons)

1 cup very warm milk

1/4 cup butter, softened

1 egg

 

caramel topping:

1 cup packed brown sugar

1/2 cup butter, softened

1/4 cup light corn syrup

1 cup pecan halves

 

filling:

1/2 cup chopped pecans

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 tablespoons butter, softened

 

Directions:

In your mixer add 2 cups of the flour, 1/3 cup granulated sugar, the salt and the yeast. Add warm milk, 1/4 cup of the butter and the egg. Beat with electric mixer on low speed for about a minute, scraping sides of the bowl.

Switch to your dough hook.

Add enough of the remaining flour about a half cup at a time until a soft dough forms.

You can either knead your dough until smooth or let your dough hook knead your dough until smooth and springy.

Place dough into a large pre-greased bowl and let rise about an hour and 30 minutes or until doubled.

 

In saucepan heat brown sugar and butter until it comes to a boil. Remove from heat and stir in corn syrup. Pour caramel into a 9x13 pan and sprinkle with pecan halves.

 

In a small bowl mix filling, except butter. Set aside.

 

When dough is ready, place it on a lightly floured countertop. Roll dough into a 10x15-inch rectangle. Spread the softened butter with your fingers on the dough. Now sprinkle with filling. (It wont seem like enough, but the caramel topping adds a lot so your don't want to over-do the filling).

 

Starting on the long side, roll up the cinnamon buns. Use floss or thread to slide underneath the roll and up around the top to slice the buns. Place them into the caramel filled pan. Do not crowd them, only 3 per row. They are going to rise!

 

Cover the pan loosely with a towel or plastic, and allow the buns to rise again, another 30 minutes.

 

Heat oven to 350 degrees F. Bake 30-35 minutes of until golden brown. Let stand out of the oven for 3-5 minutes and then flip the pan over onto a cookie sheet. Be careful not to get burned! As you flip the pan upside down, the sticky buns will fall onto the cookie sheet. Do it in one fast movement. Hold the pan over the top of the buns to let all of the caramely-goodness to drip on top.

 

 

After adding your sticky buns to the pan, let them rise another 30 minutes until they are puffy and sides are touching.

 

 

 

  For other sweet treat recipes GO HERE