Recipe

A A A

• 2 1/4 tsp instant yeast
• 2 tsp vanilla extract
• 1 cup warm water
• 1/4 cup dry milk
• 1/4 cup sugar
• 3 tbsp vegetable oil
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 egg
• 3 1/2 cups all-purpose flour
• 2 tbsp butter, softened
• 1/2 cup cinnamon sugar
• 1/2 cup light corn syrup
• 1 tbsp rum (optional) or 1 tbsp extract (optional)
• 3 tbsp butter, melted
• 1 cup brown sugar
• 1 cup pecan pieces

• 1 In a large mixing blow or electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough.
• 2 Knead the dough, by hand or by machine, for 10 minutes.
• 3 Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple (though still somewhat sticky).
• 4 Place the dough in a lightly greased bowl and allow it to rest for 1 1/2 hours; it'll become quite puffy although it may not double in bulk.
• 5 While the dough is rising, prepare the glaze: In a small bowl, whisk together the syrup, the rum if you're using it, and the melted butter. Pour into a lightly greased 9x13 pan.
• 6 Sprinkle the brown sugar and pecans on top of the glaze; set aside.
• 7 Turn the dough out onto a lightly oiled or floured work surface and roll it into a 16x12 rectangle.
• 8 Spread dough with the 2 tablespoons of softened butter and the cinnamon-sugar mix.
• 9 Starting with a long edge, roll the dough into a 16 log.
• 10 Slice the log into 16 one-inch pieces.
• 11 Place the buns in the prepared pan, cover the pan, and allow the buns to rise till doubled in bulk, about 1 hour.
• 12 OR chill them overnight and cook them the next morning - take them out of the fridge while your oven is preheating.
• 13 Bake the sticky buns in a preheated 375 degree oven for 20-25 minutes, tenting them with aluminum foil for the final 15 minutes to prevent overbrowning.
• 14 Remove the buns from the oven and invert them onto a cooling rack, scraping any of the sticky topping that has remained in the pan onto the buns.