Caramel-Pecan Sticky Buns
- Ready In:
- 3hrs 5mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 7.08 g package active dry yeast
- 177.44 ml warm water (110-115 degrees F)
- 177.44 ml warm milk (110-115 degrees F)
- 59.14 ml sugar
- 44.37 ml vegetable oil
- 9.85 ml salt
- 887.21-1005.50 ml all-purpose flour
-
Filling
- 59.14 ml butter or 59.14 ml margarine, softened
- 59.14 ml sugar
- 14.78 ml ground cinnamon
-
Topping
- 177.44 ml packed brown sugar
- 59.14 ml whipping cream
- 236.59 ml coarsley chopped pecans
directions
- Preheat oven to 350 degrees.
- In a mixing bowl, dissolve yeast in warm water.
- Add the milk, sugar, oil, salt and 1 1/4 cups of the flour. Beat on medium speed for 2-3 minutes until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bown, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and turn onto a lightly floured surface.
- Roll into an 18"x12" rectangle.
- Spread butter to within 1/2 inch of the edges. Combine sugar and cinnamon; sprinkle over butter.
- Roll up jelly roll style, starting wtih the long side; pinch seam to seal.
- Cut into 12 slices.
- Cobmine brown sugar and whipping cream; pour into a greased 13"x9" baking pan. Sprinkle with pecans.
- Place rolls, cut side down, over pecans. (If making the night before, stop here.).
- Cover and let rise until doubled, about 1 hour.
- Bake at 350 degrees for 30-35 minutes (start checking after 25 minutes) or until well browned. Cool for 1 minute before inverting onto a serving platter.
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