Breads, Breakfast

Caramel Pecan Sticky Buns

  • 1 pkg. Active yeast
  • 3/4 cup Warm water
  • 3/4 cup Warm milk
  • 1/4 cup Sugar
  • 3 T. Vegetable or olive oil
  • 2 tsp. Salt
  • 3-3/4 to 4-1/4 cups All-purpose flour
  • 1/4 cup Butter/margarine, softened
  • 1/4 cup Sugar
  • 3 tsp. Ground cinnamon
  • 3/4 cup Packed brown sugar
  • 1/2 cup Whipping cream
  • 1 cup Coarsely chopped pecans

    • In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, saltand 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprnkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

    Combine brown sugar and cream; pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle withpecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour.

    Bake at 350 for 30-35 minutes or until well-browned. Cool for 1 minute before inverting onto a serving platter. Yield: 1 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela S. Keller of Bridgewater, MA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!