Caramel-Pecan Sticky Buns |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious buns are a huge hit wherever I take them. Judy Powell Star, Idaho Ingredients:
1 package (1/4 ounce) active dry yeast |
3/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/4 cup sugar |
3 tablespoons canola oil |
2 teaspoons salt |
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, softened |
1/4 cup sugar |
3 teaspoons ground cinnamon |
3/4 cup packed brown sugar |
1/2 cup heavy whipping cream |
1 cup coarsely chopped pecans |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
4. Combine brown sugar and cream; pour into a greased 13-in. x 9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter. Yield: 1 dozen.
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