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Caramel-Pecan Sticky Buns

My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious buns are a huge hit wherever I take them. —Judy Powell Star, Idaho

12 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes
or until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into an

2 of 2

Caramel-Pecan Sticky Buns (continued)

Directions (continued)

18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges.
Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll
style, starting with a long side; pinch seam to seal. Cut into 12
slices.
Combine brown sugar and cream; pour into a greased 13-in. x 9-in.
baking pan. Sprinkle with pecans. Place rolls cut side down over
pecans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until well browned. Cool for 1
minute before inverting onto a serving platter. Yield: 1 dozen.

Nutrition Facts: 1 bun equals 405 calories, 19 g fat (6 g saturated fat), 26 mg cholesterol, 450 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.