Caramel Pecan Sticky Buns

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Corn syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 cup Brown sugar
  • 1 tbsp Cinnamon
  • 1/2 tbsp Instant yeast
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 5/8 cup Butter
  • 1/2 cup Milk

Found on chocolatewithgrace.com

Description

Ingredients

• ½ tablespoon instant yeast
• ½ cup warm milk
• 3 tablespoons sugar
• ¼ cup butter, well softened, but not melted
• ½ teaspoon salt
• 1 egg
• 2 cups all purpose flour
• 1 Tablespoon cinnamon
• ½ cup brown sugar
• 3 Tablespoons butter, softened
• ⅓ cup brown sugar
• 1 Tablespoons corn syrup
• 3 Tablespoons butter
• ½ cup chopped pecans

Directions

• Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
• Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
• Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
• Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
• Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
• Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.