Tender Pecan Sticky Buns
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min.
YIELD: 1 dozen.
These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. —Julia Spence, New Braunfels, Texas
Ingredients
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4 to 4-1/2 cups all-purpose flour
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1/3 cup sugar
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1 package (1/4 ounce) active dry yeast
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1/2 teaspoon salt
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1 cup 2% milk
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1/4 cup butter, cubed
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2 large eggs
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TOPPING:
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1/3 cup butter, cubed
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2/3 cup packed brown sugar
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2 tablespoons light corn syrup
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1 cup chopped pecans
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FILLING:
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3 tablespoons butter, melted
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1/2 cup packed brown sugar
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1/3 cup sugar
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2 tablespoons ground cinnamon
Directions
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1.
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).
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2.
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.
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3.
In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans.
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4.
Punch dough down. Turn onto a floured surface. Roll into a 12x8-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.
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5.
Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°.
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6.
Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts
1 each: 484 calories, 21g fat (9g saturated fat), 68mg cholesterol, 215mg sodium, 70g carbohydrate (35g sugars, 3g fiber), 7g protein.
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