Caramel-Pecan Sticky Buns Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 cup sugar
- 1/4 cup butter softened
- 1/2 cup heavy whipping cream
- 2 teaspoons salt
- filling:
- 3 teaspoons ground cinnamon
- 3 tablespoons canola oil
- 3/4 cup packed brown sugar
- 1 cup coarsely chopped pecans
- 3-3/4 to 4-1/4 cups all-purpose flour
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- Carbohydrate 16.4612986111135 g
- Cholesterol 17.0177083419286 mg
- Fat 15.7875243087982 g
- Fiber 1.70542778470781 g
- Protein 1.52702458336731 g
- Saturated Fat 4.40982139094248 g
- Serving Size 1 1 serving (80g)
- Sodium 2368.99322892913 mg
- Sugar 14.7558708264057 g
- Trans Fat 0.732551639115885 g
- Calories 204 calories
Directions In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 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 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle 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 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour. Bake at 350degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter. Yield: 1 dozen. Originally published as Caramel-Pecan Sticky Buns in Taste of Home April/May 2001, p25
