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Giant Holiday Sticky Buns

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Servings: 8 Yield: 8 buns Notes: Convenient Cool Rise Method: Prepare buns as directed except use lukewarm liquids (105� to 115�F) and softened butter. Place buns in prepared pan and cover tightly with plastic wrap. Refrigerate 2 to 24 hours. To bake: remove pan from refrigerator, uncover dough and let rest for 10 minutes. Bake for 40 to 50 minutes, covering with foil after 35 minutes, if needed. Serve as directed. Categories: Appetizers/ Snacks, Breads, Breakfast/ Brunch Seasonal/ Holiday, Sweet Breads and Coffee Cakes

List of Ingredients

1/3 cup packed brown sugar
1/3 cup light corn syrup
2/3 cup butter or margarine, softened
1 cup pecan pieces or halves
1/2 cup candied cherries, cut in half
6 cups all-purpose flour (6 to 6 1/2 cups)
1/3 cup granulated sugar
2 packages Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 cup water
3/4 cup milk
2 eggs
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped


Recipe

1. Heat brown sugar, corn syrup and 3 tablespoons butter until sugar dissolves. Pour into greased 13- � 9- � 2-inch baking pan. Spread pecan pieces and cherries in bottom of pan. Reserve.

2. In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat water, milk and 1/3 cup butter until very warm (125� to 130�F); stir into dry ingredients. Stir in eggs and enough additional flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 minutes. Cover; let rest on floured surface 10 minutes.

3. Roll dough to 18- � 24-inches. Melt remaining butter; brush on dough. Sprinkle cinnamon and dates on dough. Roll up from short side as for jelly roll; Pinch seam to seal. Cut roll into 8 pieces. Place in prepared pan, cut-side up. Cover; let rise in warm place until doubled, about 30 to 50 minutes.

4. Bake at 375�F for 40 to 50 minutes or until done, covering with foil after 25 minutes if needed to prevent excess browning. Invert onto serving tray to serve. Makes 8 large buns.