Honey Pecan Sticky Buns

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Honey

• Baking & Spices

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

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Dairy

  • 14 tbsp Butter, unsalted
  • 1 cup Milk

• Liquids

  • 2 tbsp Water

Found on spicedblog.com

Description

Ingredients

• 1 cup brown sugar
• 6 Tbsp (3 oz.) unsalted butter, room temperature
• 4 Tbsp honey
• 2 Tbsp water
• 1½ cups pecans, chopped
• 1 cup milk
• 1 Tbsp active dry yeast
• 3¾ cups all-purpose flour
• ⅓ cup sugar
• ½ teaspoon salt
• 2 large eggs
• 4 Tbsp (2 oz.) unsalted butter, room temperature
• ½ cup sugar
• ½ cup brown sugar
• 2 Tbsp ground cinnamon
• 4 Tbsp (2 oz.) unsalted butter, melted

Directions

• Using a medium bowl, cream together the brown sugar, butter and honey until well blended.
• Add water and stir until mixture reaches spreadable consistency.
• Spray or grease the sides of 24 muffin cups and divide the Honey Glaze evenly into the cups. Sprinkle 1 Tbsp of chopped pecans into each cup. Set pans aside.
• Using either a microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
• Stir yeast into warm milk; let stand for 5 minutes.
• In separate bowl or a countertop mixer, add the flour, sugar and salt. Stir until well combined.
• Add eggs and milk/yeast mixture; stir until well combined.
• Add diced butter to the bowl. (If using a countertop mixer, gradually increase speed to medium.) Mix for 4-5 minutes, or until smooth. (Note: Dough will be very soft at this stage.)
• Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).
• Turn dough out onto a well-floured countertop. Fold dough several times and then let sit for 15 more minutes (covered). (Tip: This dough is soft and sticky. Don’t be afraid to use plenty of flour to help fold and roll it.)
• Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar and cinnamon. Set aside. (Note: The butter will be used later.)
• On a well-floured countertop, roll the dough into a large square ~ 16”x16”.
• Brush the dough with the melted butter. Sprinkle the surface with Filling mixture, but leave a ½” border on all sides.
• Roll dough into a cylinder taking care to keep edges even. Press edges to seal.
• Gently roll/stretch dough into a 24” long cylinder.
• Slice the dough into 24 (1”) pieces.
• Place one piece of dough cut side down into each muffin cup. Cover lightly and let sit in a warm spot until dough fills each muffin cup (~20-30 minutes).
• Preheat oven to 360°F.
• Bake for 20-24 minutes, or until golden brown and center of rolls is completely baked.
• Let rolls cool slightly and then invert onto a plate for serving. (Tip: If the honey pecan topping stays in the pan after removing the bun, just use a spoon to collect the topping and drop it on top of the bun. If the topping hardens too much in the pan, just place the pan back in a warm oven for a minute or two.)