Pecan Sticky Buns
These upside-down rolls are a crowd pleaser. You can up the ante by adding to the cinnamon swirl more nuts, dried fruits, or even chocolate chips.
Serves: 12Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium
- 1 cup milk
- 1 cup plus 1 tsp. granulated sugar, divided
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1 3⁄4 cups unsalted butter, divided
- 3 large eggs
- 1 tsp. kosher salt
- 5 cups bread flour
- 1 cup brown sugar
- 2 Tbsp. honey
- 2 cups chopped pecans
- 3 Tbsp. cinnamon
- In a large bowl combine milk, 1 teaspoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Stir in 1⁄2 cup butter, eggs, salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Spray a 9-by-13-inch baking pan with pan spray, and line with parchment. Sprinkle the bottom evenly with the brown sugar, honey, dot with 1 cup butter, and pecans. Set aside.
- Turn risen dough onto a floured surface and with a rolling pin, roll into a 9-by-40-inch rectangle. Melt remaining 1⁄4 cup butter and brush over the entire surface. Combine remaining 1 cup granulated sugar and cinnamon and sprinkle evenly over butter. Starting on a long edge, roll up the dough into a log. Slice log into 3-inch wheels, and place on prepared pan, 1⁄2 inch apart. Dust lightly with flour, cover with plastic wrap, and rise for 30 minutes. Preheat oven to 350°F.
- Bake buns 20 minutes, until golden brown and bubbly. Remove from oven; cool 10 minutes. While still warm, carefully invert onto serving platter or tray. Cool before serving.