Pecan Sticky Buns

This is a very time-consuming and messy recipe, but is so tasty it is worth it! Nice for those late-risers on the weekend to wake to the smell of these coming out of the oven.

Makes 20 rolls. Takes about 3.5hrs

You will need:

  • Candy Thermometer
  • Mixer
  • 9″x13″x2″ Baking pan

Please read through directions to make sure you have everything and understand it all.

Dough ingredients:

  • All Purpose Flour – 3 1/4 cups
  • Sugar – 1/3 cup
  • Active Dry Yeast – 1pkg (7gr = 2 1/4tsp)
  • Milk – 1/2 cup
  • Water – 1/4 cup
  • Butter – 1/3 cup
  • Eggs – 2 – at room temperature

Topping & Filling ingredients:

  • Butter – 6 Tbls
  • Brown Sugar – 1 1/4 cup
  • Light Corn Syrup – 1/2 cup
  • Pecan Pieces – 1 cup

Mix one cup flour, sugar, and yeast.
Heat milk, water, and butter to 120F-130F.
Add wet to dry ingredients; beat 2 minutes at medium speed.
Add eggs and 1/2 cup flour: beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough; knead 8-10 minutes.
Set in greased bowl; turn to grease top.
Cover; let rise in warm, draft-free place until double in size (about 1hr).

Heat 4 Tbls. butter, 1 C. brown sugar and corn syrup until sugar dissolves.
Pour into greased baking pan.
Sprinkle with pecans.

Punch down dough; divide in half.
Roll each half to 14″x10″.
Melt remaining butter and brush on dough; sprinkle remaining brown sugar.
Roll up from short edge; seal seams.
Cut each roll in 10 slices; arrange in prepared pan.
Cover; let rise until doubled, about 45 minutes.
Bake at 375F for 20 minutes or until done.
Cool in pan 5 minutes; invert onto a wire rack. Cool completely.
Serve warm or cold.

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