Thursday, April 5, 2012

Pecan Sticky Buns

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.

 Pecan Sticky Buns
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.
 Sprinkle with the sugars and cinnamon. 
 Roll it up jelly-roll style.
 Use kitchen string or floss (it sounds crazy, but it works great!) and slide it under the dough.  Cross the string or floss and pull tight to cut all the way through.  Cut into 12 pieces.
 Look at that nice smooth cut!
 Once they are all cut, set them aside while you make the sauce.

In a saucepan, combine the brown sugar, butter, and corn syrup.  
 The mixture will start to boil and the sugar will be dissolved.  Add the pecans.
 Pour the mixture into a greased 9 x 13 pan.  Place the 12 rolls on top.
 Place them in a warm place until doubled in size.  I always boil water in a Pyrex measuring cup and keep it in the microwave with the rolls.  The rise quite nicely in there.  Here is the pre-oven picture.
 Bake in a 375 degree oven for 20-25 minutes or until they are golden brown.  Cool for three minutes.
 Invert them onto a serving platter or whatever you have that is 9 x 13 size. 

Get ready to have some delicious sticky buns!
I took a few over to my neighbor (shout out, Madison!) and she was just pleased as punch.  She said that it was a nice break from cleaning bathrooms and doing laundry.  I'd think anyone that would get these as a surprise would be just thrilled to pieces.  They are divine.

1 comment:

  1. those beat a honey bun, cinnabon, and grands.. anything that you once thought was "good" delete out of your memory because these are AWESOME!.....those can become a bad habit....those things are to die for! thanks so much!
    Madison :)