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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Pecan Sticky Buns Ingredients:
dough |
1/2 cup sugar |
1 (1/4 oz.) pkg. active dry yeast |
1/4 cup warm water (105-115f) |
1/3 cup butter or margarine |
1/2 tsp. salt |
3 3/4 to 4 1/4 cups flour |
filling |
butter or margarine, melted |
3 tbsp. sugar |
1 1/2 tsp. cinnamon |
2/3 cup finely chopped pecans |
glaze |
1/2 cup firmly packed light brown sugar |
1/2 cup firmly packed dark brown sugar |
2 tbsp. water |
1/4 cup butter or margarine |
3 tbsp. corn syrup |
1 1/2 cups or 1 (6 oz.) bag shelled pecans |
Directions:
1. Grease bottoms of 24 medium muffin cups; set aside
2. Dough:
3. Mix sugar and yeast in large bowl
4. Add water; stir until dissolved
5. Blend egg, milk, butter and salt into yeast mixture
6. Add flour, one third at a time, mixing well
7. Cover; let rise in warm place until doubled in size, about 1 hour
8. Glaze:
9. Combine brown sugars, water, butter and corn syrup in small saucepan
10. Cook over med-high heat, stirring constantly until mixture comes to a boil, 3-4 minutes; remove from heat
11. Pour syrup into muffin cups
12. Sprinkle each cup with 3-4 shelled pecans
13. Punch dough down several times to remove air bubbles
14. Divide dough in half
15. On a lightly floured surface, roll half of dough int a 15x8 inch rectangle
16. To Fill:
17. Brush dough with melted butter
18. Combine sugar, cinnamon and pecans
19. Sprinkle half of mixture over melted butter
20. Starting with 15 inch side, roll up tightly, pressing edges to seal
21. Cut into 12 slices
22. Place one slice in each muffin cup
23. Repeat with remaining dough
24. Cover loosely; let rise in warm place until nearly doubled in size, about 1 hour
25. Preheat oven to 425F and bake 12-15 or until golden brown
26. Invert rolls onto cooling rack over waxed paper lined tray
27. Serve warm
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