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Molasses-Pecan Sticky Buns

 Molasses-Pecan Sticky Buns
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania
12 ServingsPrep: 45 min. + rising Bake: 25 min.

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • FILLING:
  • 1/4 cup butter, softened
  • 1-1/2 teaspoons ground cinnamon
  • TOPPING:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2/3 cup chopped pecans
  • 1/2 cup molasses

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • small saucepan, heat the milk, water and butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. 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
  • 6-8 minutes. Cover and let rest for 10 minutes.

2 of 2

Molasses-Pecan Sticky Buns (continued)

Directions (continued)

  • Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2
  • in. of edges; sprinkle with cinnamon. Roll up jelly-roll style,
  • starting with a long side; pinch seams to seal. Cut into 12 rolls.
  • In a small saucepan, melt remaining butter. Stir in the brown sugar,
  • pecans and molasses; pour into a greased 13-in. x 9-in. baking dish.
  • Place rolls, cut side down, in dish.
  • Cover and let rise in a warm place until doubled, about 15 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown.
  • Immediately invert onto a serving platter. Serve warm. Yield: 12
  • servings.
Nutritional Facts: 1 sticky bun equals 447 calories, 21 g fat (10 g saturated fat), 42 mg cholesterol, 328 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.