Friday, July 30, 2010

Cinnamon-Pecan Sticky Buns

I have always wanted to make these mouthwatering treats. Good for you? No! Yummy in the tummy? Yes!

I never knew how easy they were to make (just takes a little time for dough to rise so you have to be patient). Boy oh boy are these good too! Sweet, chewy, gooey, yum!

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 3/4 cup warm milk
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3 1/2 to 4 1/2 cups 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
  1. In large mixing bowl, dissolve yeast in water. Add milk, sugar, oil, and salt; then stir. Add a little over 1 cup of flour and beat at medium speed for 2-3 minutes. Stir enough of the remaining flour to create a soft dough that isn't so sticky it sticks to your hands.
  2. Turn dough out onto a lightly floured counter and knead for around 6 minutes (adding flour periodically when dough gets too sticky). Place in a lightly greased bowl, turning once to grease top. Cover and let rise until doubled in size (about one hour).
  3. Punch down dough and turn back out onto lightly floured counter. Roll out into rectangle (should be around 12. in x 18 in.). Spread butter on dough, leaving a 1/2 in. edge on all sides. Combine sugar and cinnamon and sprinkle over butter. Roll up, jelly-roll style (starting with the long side) and pinch seam to seal. Cut into 12 slices.
  4. Mix brown sugar and cream and pour into greased 9 x 13 baking pan. Cover with pecans, cut side down. Cover and let rise another hour...they should double in size
  5. Bake at 350 degrees for about 30-35 minutes or until golden brown. Cool for a couple of minutes before serving. Yield: one dozen.

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