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Pecan Sticky Buns

I love these sticky buns! We had them for breakfast last Sunday morning & they were so ooey, gooey, sticky, and good. They were good that night, too, warmed up in the microwave for a little bit.

I’m a night owl, so I started on them late the night before and put them in the oven the next morning after we got through with chores. They were so yummy.

The Ingredients:
The Buns:
1 c milk
1 pack (.25 oz) yeast (I used Rapid Rise)
1/4 c warm water
1/4 c granulated sugar
1/8 c vegetable oil
1 tsp baking powder
1 tsp salt
1 egg
3 1/2 c self-rising flour
1/2 tsp cinnamon

The Sticky part:
1/2 c brown sugar
2 Tbsp corn syrup
1/4 c butter
Pecans, chopped (optional)

The Filling:
1/2 stick of butter (melted)
1/2 – 3/4 c brown sugar
2 tsp cinnamon

1) Warm the milk in a saucepan until it begins to bubble, then remove from the heat & allow it to cool until lukewarm. In a bowl, dissolve the yeast in warm water. Let it stand for about 10 minutes.

Adding the egg.

2) In a large bowl, combine the yeast mixture, milk, sugar, oil, baking powder, salt, egg, cinnamon, & 2 cups of the flour. Mx until smooth.

Beat until smooth.

3) Add the remaining flour, 1/2 a cup at a time, & beat well after each addition.

4) When the dough has pulled together, turn it out onto a floured surface. Knead the dough for about 6-8 minutes or until smooth or elastic.

5) Lightly oil a large bowl. Place the dough in the bowl & turn it to coat it with the oil. Then, cover the bowl with either plastic wrap or a damp towel, & place it in a warm place for at least an hour or until the dough has doubled in size. I left mine for a few hours while I checked on the boys, cleaned up a little bit, & then took a nap.
Checking on the boys. Looks like they’re snoozing away.

6) Now for the sticky part of this recipe. Combine the brown sugar, butter, & corn syrup in a saucepan over low heat. Stir until the sugar has dissolved & the butter has melted. Pour into a casserole dish.

7) Chop the pecans, then sprinkle them into the casserole dish on top of the brown sugar/corn syrup mixture.

8) After the dough has risen, punch it down & turn out onto a floured surface. Roll it out into a large rectangle.

9) Time for the filling. Spread the melted butter onto the rolled out dough.

10) Combine the brown sugar & cinnamon, & sprinkle it evenly onto the dough.

11) Starting at the long side, roll the rectangle of dough into a log. Then, slice into 1 inch wide rolls.

I used two small casserole dishes instead of one large dish.

12) Place the rolls into the casserole dish (make sure they’re not touching each other because they’ll rise some more), & cover with aluminum foil. Allow them to sit in a warm place for about 30 minutes. Meanwhile, preheat the oven to 350F degrees.

13) Bake for 30 minutes covered, then remove the aluminum foil & bake for 5 more minutes or until lightly browned on top.

Just out of the oven.

14) Once out of the oven, immediately invert the dish onto a serving platter.



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