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Gooey Cinnamon Sticky Buns




Source of Recipe


Glenda at Mimi's


Recipe Introduction


MMMMMMMMM..... good


List of Ingredients




(note: Buns MUST be refrigerated overnight before baking!)

Dough:
¼ cup warm water (105 – 115)
1 (1/4-ounce) package dry active yeast
1/3 cup sugar
¾ cup milk
4 tbls. Unsalted butter
3 large egg yolks
1 tbls. Finely grated orange zest
1 ¼ tsp. kosher salt
4 to 4 ¼ cups all-purpose flour

Filling:
½ cup firmly packed light brown sugar
1 tbls. Cinnamon
4 tbls. Unsalted butter

Topping:
¾ cup firmly packed light brown sugar
4 tbls. Unsalted butter
3 tbls. Honey
2 tbls. Light corn syrup
1 ½ cups coarsely chopped pecans



Recipe




1. To make dough: In the bowl of an electric mixer, combine warm water, yeast, and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour and mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate 1 cup remaining flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding last ¼ cup of flour if too wet), 3 to 5 minutes. Remove dough from mixing bowl, shape into a ball, and place in a large, greased bowl. Turn to coat, and cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2. To make filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3. Roll dough out into a 12 x 18 rectangle. Brush with melted butter (use all of it!) and sprinkle with the cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4. To make topping: In a saucepan, combine brown sugar, butter, honey, and corn syrup over low heat. Stir until sugar and butter are melted. DO NOT BOIL! Pour mixture into a buttered 9 x 13 pan, and sprinkle pecan on top.
5. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. (In a 9 x 13 pan, 3 fit across and 5 down). Cover with plastic wrap and refrigerate overnight.
6. Preheat oven to 375. Bake buns until golden, 30 – 35 minutes. (I actually baked mine in a heavy metal 9 x 13 pan, not a dark colored one at 370 for 36 minutes). Remove pan from oven and immediately invert onto a serving tray or jelly roll pan. Let buns cool slightly, and serve warm. Makes 15 buns.