Recipe courtesy of Wayne Harley Brachman
Sticky Buns
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- Total: 3 hr 15 min
- Prep: 2 hr 30 min
- Cook: 45 min
- Total: 3 hr 15 min
- Prep: 2 hr 30 min
- Cook: 45 min
Ingredients
Dough:
Cinnamon Filling:
Sticky Topping:
Directions
- Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes.
- Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls.
- Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it.
- Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.
- Preheat oven to 350 degrees with the rack set in the middle.
- Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream.
