Pecan Sticky Buns Recipe Shugary Sweets In a small bowl, combine sugars and cinnamon. sprinkle over butter on the dough. roll dough into a log, rolling the long side up. cut the dough into 12 equal pieces. place each sticky bun into the baking dish, on top of the pecan mixture. cover the rolls with plastic wrap and allow to rise for an additional hour. Instructions. for the dough: in the bowl of a stand mixer fitted with the whisk attachment, combine the warmed milk with sugars and yeast. lightly whisk, then let the yeast proof for about 5 minutes.
Pecan Sticky Buns The Little Epicurean The next morning, preheat oven to 350°f. let the covered rolls rest at in a warm place (i like to place mine on top of the preheated oven) for 60 90 minutes, until the rolls look slightly puffy. bake, uncovered, for 25 30 minutes or until brown. cool 10 15 minutes in pan and then invert onto a cookie sheet. Make the topping: spread the pecans in an even layer in the greased baking pan. in a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute. Pinch the clean edge to the log to seal. use a serrated knife to divide the dough into 4 equal pieces. now cut each quarter of the log into 3 equal pieces to get 12 rolls. transfer the cut rolls into the baking dish, setting them on top of the caramel pecan topping, and cover with plastic wrap. Combine the granulated sugar, brown sugar, and cinnamon in a medium sized bowl. form the buns. punch the dough down on a floured work surface. knead into a ball then roll into an 18×12 inch rectangle. top with butter, leaving a 1 2 inch rim around the edges. sprinkle with the cinnamon sugar mixture.
Caramel Pecan Sticky Buns Recipe Taste Of Home Pinch the clean edge to the log to seal. use a serrated knife to divide the dough into 4 equal pieces. now cut each quarter of the log into 3 equal pieces to get 12 rolls. transfer the cut rolls into the baking dish, setting them on top of the caramel pecan topping, and cover with plastic wrap. Combine the granulated sugar, brown sugar, and cinnamon in a medium sized bowl. form the buns. punch the dough down on a floured work surface. knead into a ball then roll into an 18×12 inch rectangle. top with butter, leaving a 1 2 inch rim around the edges. sprinkle with the cinnamon sugar mixture. Preheat oven to 350°f (180°c). bake until golden brown and an instant read thermometer inserted in center registers 190°f (88°c), 35 to 40 minutes. let cool in pan for 5 minutes. invert rolls onto a rimmed serving platter. if any pecan caramel remains in pan, spoon out, and place on top of rolls. Pour the mixture into a greased 9×13 inch baking dish. turn the dough out into a lightly floured surface and gently roll it out with a rolling pin into a rectangle about 12×14 inches in size. brush the dough with melted butter and sprinkle with cinnamon, nutmeg, and brown sugar. roll the dough up tightly to form a log.
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