Sticky buns? I'm not referring to someone who sat in syrup. Although, that would be quite comical.
One of the many joys of being pregnant is the little sleep you get toward the end. I still have about five and a hlaf weeks to go, but I've been sleeping as much as an insomniac who drank five Rockstars. About a week ago, I woke up at 5:30 and could not go back to sleep for the life of me. I decided that if I was going to get up at the crack of dawn, I would at least make it worth my while by making a breakfast that takes three hours to finish. My husband usually comes strolling down the stairs around 10:00 in the morning when he wakes up, but when I made these, he was down by 8:30 wondering what the smell was that had been wafting through the house. These were all that I'd hoped they would be. The bread was perfectly tender, and the caramel pecan sauce was amazing. I'd take these over cinnamon rolls any day of the week.
source: The Taste of Home Baking Book
2 t active dry yeast
1 1/4 c water (110-115 degrees)
3 T butter, softened
3 T sugar
2 T dry milk powder
1 t salt
3 - 3 1/4 c bread flour (I used all-purpose)
1/3 c butter, softened
1 T sugar
1/4 c brown sugar (my own addition here)
1 t cinnamon
1/2 c packed brown sugar
1/4 c butter
1/4 c corn syrup
1/2 c chopped pecans
Dissolve the yeast in warm water. While it is foaming, put the butter, sugar, milk powder, salt, and 2 c flour in a bread maker. Once the yeast has foamed, add it into the bread maker as well. Turn it to the dough setting. Let it mix for a few minutes then add enough of the remaining flour to make a soft dough. Let the bread maker run its course until the dough has doubled in size.
Once it has doubled, pour it out onto a floured surface. Roll it into a 16 x 10 rectangle. Spread the butter all over the rectangle.
In a saucepan, combine the brown sugar, butter, and corn syrup.
Get ready to have some delicious sticky buns!