Friday, December 4, 2009

Caramel Pecan Sticky Buns

1 pkg Active Dry Yeast (3 teaspoons)
3/4 C Warm Water from tap
3/4 C Warm Milk
1/2 C Sugar
3 T Vegetable Oil
2 t Salt
3-3/4 to 4-1/4 C Flour

Filling:
1 1/2 C Butter, Softened
1 C Sugar
6 T Cinnamon
3/4 C Packed Brown Sugar
2 C Heavy Cream
2 C Coarsely Chopped (optional)

Spray a 13 X 9 inch baking pan with Pam. Combine brown sugar and heavy cream, pour in greased baking pan and sprinkle with pecans.

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt & 1-1/4 C flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic about 6-8 minutes. Place in a bowl sprayed with Pam turning once to get the Pam on the top of the dough. Cover and let rise for one hour or until doubled in size. Punch down dough and turn onto a lightly floured surface. Roll into an 18 inch by 12 inch rectangle. Spread butter on entire surface, sprinkle with sugar, then cinnamon. Roll up, jelly roll style, starting with the long side. Cut into slices and place in prepared baking pan.

Bake at 350 degrees for 30-40 minutes or until well browned. Cool 1 minute before inverting onto serving platter. Makes one dozen.

Background: For as long as I can remember I have been making these yummy sticky buns with my Mom and kids every 4th of July and taking them to our downtown parade. We all look forward to the holiday for this reason. We have become quite popular on the 4th with friends and strangers stopping by to say hi and to have a sticky bun! xo

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