Sticky Buns

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Corn syrup, light

• Baking & Spices

  • 1 1 (1/4 ounce package Active dry yeast
  • 10 tbsp Brown sugar, dark
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Sugar

• Nuts & Seeds

  • 3/4 cup Pecan pieces
  • 1/2 cup Pecans

• Dairy

  • 16 tbsp Butter, unsalted
  • 3/4 cup Milk

• Liquids

  • 1/4 cup Water

• Other

  • 2-1/2 cups Gold Medal™ Better for Bread™ Flour

Found on thebakermama.com

Description

Ingredients

• 4 tablespoons unsalted butter, melted & slightly cooled
• ¾ cup milk
• 1 large egg
• 1 teaspoon sugar
• 1 (1/4 ounce) package active dry yeast (2-1/4 teaspoons)
• ¼ cup warm water
• 2-1/2 cups Gold Medal™ Better for Bread™ Flour
• 1 teaspoon salt
• Filling:
• ½ cup unsalted butter, melted & slightly cooled
• 2 tablespoons dark brown sugar
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• Sauce:
• ¼ cup unsalted butter, melted & slightly cooled
• ½ cup dark brown sugar
• ⅓ cup light corn syrup
• ¾ cup pecan pieces

Directions

• For the dough: In a large bowl, melt the butter and let it cool slightly.
• Add the yeast and sugar to a small bowl. Gently pour the warm water over it. Let proof until foamy, about 10 minutes.
• Once butter is slightly cooled, whisk in the milk, egg and yeast mixture. Add the flour and salt and stir until well combined. Using well-floured hands, form dough into a moist ball. Place in a buttered bowl and cover tightly in plastic wrap. Let dough rise in a warm place until doubled in size, about 1-1/2 hours.
• Make the filling: Melt the butter in a small bowl & let slightly cool before stirring in the brown sugar and cinnamon. Set aside.
• Gently punch down on the risen dough to release the air bubbles. Roll it out onto a well-floured surface to a 15x10-inch rectangle. Spread the dough with the filling and sprinkle evenly with the ½ cup chopped pecans.
• Beginning at the 15-inch side, roll the dough up tightly and pinch the edge against the side of the roll. Using a serrated knife cut the roll of dough into 12 slices.
• Make the sauce: In a medium bowl, stir together the melted butter, brown sugar, corn syrup and pecan pieces. Spread sauce evenly into the bottom of a buttered 13x9-inch baking dish.
• Place the roll slices, cut side down, slightly apart on top of the sauce. Cover tightly with plastic wrap and let rise again in a warm place until doubled in size, about 1 hour.
• Preheat oven to 375°F. Bake sticky buns for 25-30 minutes or until they start to turn golden brown on top. Remove from oven and let set for 5 minutes before inverting onto a serving plate to serve.