Description
Caramel Pecan Sticky Buns. From Alissa.
Ingredients
Scale
- 3 cups (360g) flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup (180ml) warm milk
- 1/4 cup (50g) sugar
- 1 egg
- 3 tablespoons butter, softened
- For the pan: 1/2 cup (113g) butter, 3/4 cup (150g) brown sugar, 1 cup (110g) pecan halves
- Filling: 2 tablespoons butter, 1/3 cup (67g) brown sugar, 1 teaspoon cinnamon
Instructions
- Stir flour, yeast, salt, milk, sugar, egg, and 3 tablespoons butter into a soft dough. Knead 6 minutes. Rise 1 hour.
- Melt 1/2 cup butter with 3/4 cup brown sugar and pour it into a buttered 9-by-13-inch pan. Scatter the pecans.
- Roll the dough to a 12-by-16-inch rectangle. Spread the filling butter, sugar, and cinnamon. Roll, cut 12 pieces, and set them on the pecans. Rise 30 minutes.
- Bake at 350°F (175°C) for 22 to 28 minutes. Invert onto a tray at once.
Notes
The caramel is at the bottom of the pan. Invert the pan while the buns are hot or the sugar welds itself to the metal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American