Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pecan-Cinnamon Sticky Buns




Source of Recipe


Internet


List of Ingredients




Dough
1 Tbsp. granulated sugar
2 envelopes active dry yeast
¼ cup warm water (105°-115°)
1/3 cup granulated sugar
3 eggs
1½ tsp. salt
1 tsp. vanilla (optional)
¾ cup whole milk
½ cup unsalted butter, melted (1 stick)
5¼-5¾ cups all-purpose flour
Unsalted butter, softened (for greasing bowl and pans)

Cinnamon-Sugar Filling
½ cup packed light or dark brown sugar
½ cup granulated sugar
2 tsp. ground cinnamon
¾ cup coarsely chopped pecans, toasted*
2/3 cup dried currants or raisins (optional)
3 Tbsp. unsalted butter, softened
Caramel-Pecan Topping
¾ cup packed dark brown sugar
½ cup unsalted butter (1 stick)
¼ cup light corn syrup or honey
¼ tsp. salt
1½ cups pecan halves or large pieces, toasted*



Recipe



To prepare dough: In a small bowl dissolve the 1 tablespoon granulated sugar and the yeast in warm water. Stir to combine and let stand about 5 minutes or until mixture is bubbly.
Using a heavy-duty standing mixer fitted with the paddle attachment, or by hand in a large mixing bowl, combine the 1/3 cup granulated sugar, the eggs, salt, vanilla (if desired), milk, the 1/2 cup melted butter, and the foamy yeast mixture. Blend at low speed until smooth.
At the same low speed add the flour, about 1/2 cup at a time, mixing until well combined. Occasionally stop machine to scrape down the sides of the bowl.
When most of the flour has been added and a slightly sticky dough has formed, switch attachments to the dough hook. Add the remaining flour until the dough is smooth and elastic. If a mixer is not being used, turn dough onto a clean, lightly floured surface; knead in the remaining flour, about 3 to 5 minutes, or until it's smooth and elastic.
Lightly butter a large bowl. Gather dough into a ball and place in bowl; turn dough to coat all sides with butter. Cover bowl tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, 1 to 1½ hours.
To prepare filling: In a small bowl combine brown sugar, granulated sugar, cinnamon, and toasted pecans. Stir in currants, if desired; set aside. Reserve 3 tablespoons butter.
To prepare caramel-pecan topping: In a medium saucepan combine brown sugar, butter, corn syrup, and salt. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 1 to 2 minutes, or until butter has melted and mixture is well combined.
Meanwhile, butter two 9x11/2-inch round baking pans. Sprinkle half of pecans in the bottom of each pan. Drizzle half of the caramel topping over the pecans in each pan. Set aside to cool.
To assemble buns: When dough has doubled in size, punch down and transfer to a lightly floured surface. Cover and let rest for 10 minutes.
Roll dough into a 24x14-inch rectangle. Spread the reserved 3 tablespoons softened butter over surface of dough. Sprinkle the cinnamon-sugar filling over the butter, gently pressing the mixture into the dough with your fingertips.
Starting with a short side of the rectangle, roll the dough up in a spiral. Seal the seam by pinching the dough together. Cut dough crosswise into 12 slices, each a little more than 1 inch thick. Place 6 of the slices, cut side down, on caramel topping in each pan.
Cover both pans with plastic wrap. Let the pans stand in a warm place until nearly doubled in size, about 1 hour.
Or, if desired, chill overnight; let stand at room temperature about 1 hour before baking.
When ready to bake, center the oven rack. Line a 15x10x1-inch baking pan with foil. Place 1 pan of rolls on the foil-lined pan. Bake in a 350° oven for 30 to 35 minutes, covering rolls with foil the last 10 minutes of baking to prevent overbrowning.
Cool rolls in baking pan about 5 minutes, then invert onto a large round serving plate. Repeat with remaining pan of rolls. Enjoy warm or at room temperature.
*Note: To toast pecans, place pecans in a shallow baking pan. Bake in a 350° oven for 8 to 10 minutes or until lightly toasted, stirring once.