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Caramel-Pecan Sticky Buns

Source of Recipe

K.arlette2011


List of Ingredients

Caramel-Pecan Sticky Buns


Caramel:

1/3 cup packed dark brown muscovado sugar or dark brown sugar
3 tablespoons butter
4 teaspoons light corn syrup
Cooking spray
2 tablespoons chopped pecans

Dough:

1 package dry yeast (about 2 1/4 teaspoons)
1 2/3 cups warm water (100° to 110°)
1 1/2 teaspoons salt
5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened



Recipe


To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts.

Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly.

Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray.

Sprinkle with pecans; cool to room temperature.

Lightly coat sides of pan with cooking spray.

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Stir in salt.

Lightly spoon flour into dry measuring cups; level with a knife.

Add 5 cups flour to yeast mixture; stir until a soft dough forms.

Turn dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; cover and let rest 5 minutes.

Combine granulated sugar and cinnamon in a small bowl; set aside.

Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough.

Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border.

Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends).

Cut into 16 (1-inch-wide) slices.

Place slices, cut sides up, in prepared pan (rolls will be crowded).

Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 20 minutes or until rolls are light golden brown.

Cool in pan 5 minutes on rack.

Place a serving platter upside down on top of pan; invert onto platter.

Serve warm.


Nutritional Information

Amount per serving

Calories: 232
Calories from fat: 21%
Fat: 5.3g
Saturated fat: 1.9g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.7g
Protein: 4.5g
Carbohydrate: 41.7g
Fiber: 1.4g
Cholesterol: 9mg
Iron: 2.1mg
Sodium: 249mg
Calcium: 14mg