Killer Pecan Sticky Buns Recipe

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Killer Pecan Sticky Buns
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Ingredients
17
Count
Nutrition
1949
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Dough:.
  2. Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  3. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  4. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  5. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  6. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  7. Sticky Buns:.
  8. Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
  9. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  10. In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
  11. In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside.
  12. Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. Place the logs, seam side down, on a clean work surface. Using a sharp knife, cut the logs crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  13. Preheat oven to 350 degrees F. Place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
  14. Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1949.44 Kcal (8162 kJ)
Calories from fat 765.2 Kcal
% Daily Value*
Total Fat 85.02g 131%
Cholesterol 138.95mg 46%
Sodium 478.17mg 20%
Potassium 959.81mg 20%
Total Carbs 279.55g 93%
Sugars 142.23g 569%
Dietary Fiber 11.21g 45%
Protein 21.93g 44%
Vitamin C 3.1mg 5%
Vitamin A 0.6mg 21%
Iron 4.7mg 26%
Calcium 265.3mg 27%
Amount Per 100 g
Calories 341.56 Kcal (1430 kJ)
Calories from fat 134.07 Kcal
% Daily Value*
Total Fat 14.9g 131%
Cholesterol 24.34mg 46%
Sodium 83.78mg 20%
Potassium 168.17mg 20%
Total Carbs 48.98g 93%
Sugars 24.92g 569%
Dietary Fiber 1.96g 45%
Protein 3.84g 44%
Vitamin C 0.5mg 5%
Vitamin A 0.1mg 21%
Iron 0.8mg 26%
Calcium 46.5mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.3
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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