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Pecan Sticky Buns

Pecan Sticky Buns
These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas.
12 ServingsPrep: 45 min. + rising Bake: 20 min.

Ingredients

  • 4 to 4-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • 2 eggs
  • TOPPING:
  • 1/3 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans
  • FILLING:
  • 3 tablespoons butter, melted
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 2 tablespoons ground cinnamon

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • small saucepan, heat milk and butter to 120°-130°. Add to
  • dry ingredients; beat just until moistened. Add eggs; beat until
  • smooth. Stir in enough remaining flour to form a soft dough (dough
  • will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
© Taste of Home 2013

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Pecan Sticky Buns (continued)

Directions (continued)

  • 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.
  • In a small saucepan, melt butter over medium heat. Stir in brown
  • sugar and corn syrup until combined. Pour into a well-greased 13-in.
  • x 9-in. baking dish. Sprinkle with pecans.
  • Punch dough down. Turn onto a floured surface. Roll into a 12-in. x
  • 8-in. rectangle; brush with melted butter. Combine sugars and
  • cinnamon; sprinkle over dough to within 1/2 in. of edges and press
  • into dough. Roll up jelly-roll style, starting with a long side;
  • pinch seam to seal.
  • Cut into 12 slices. Place cut side down in prepared pan. Cover and
  • let rise until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Immediately
  • invert onto a serving platter. Serve warm. Yield: 1 dozen.
© Taste of Home 2013