Caramel Pecan Sticky Bunz
It’s been busy over here! Ok… so it’s always busy, but this is a particular sort of busy! This sort of busy makes my heart flutter faster, and has me leaping into new and exciting things! That doesn’t mean I haven’t been cooking, just that documenting it has gotten harder and I’ve been turning to meals that I make in a pinch when I don’t have time to think much less plan elaborate meals.
However, I miss cooking for the sake of exploration and not simply feeding hungry bellies on the go. Also, when life throws big changes it’s always good to find comfort where you can. That’s why I LOVE these sticky buns. They’re a great treat, full of comfort, and warmth, and ooey gooey caramel and crunchy pecans. They’re love in a pan, and working with bread is always a great way to relieve stress through the tactile manipulation of dough.
I hope you find yourself swept up in the delicious whirl of happily busy adventurous days, and that you’re able to take a moment to try this recipe as a way to pause and enjoy the good things with your family! Wishing you much love, and Delicious Things!
1 cup Water
1 egg (well beaten)
1/3 cup Butter (room temperature)
3/4 cup Sugar
1 tsp Salt
1/2 tsp Cinnamon
3 1/2 cups Bread Flour
2 tsp Bread Machine Yeast or Quick Active Dry Yeast
Cinnamon Filling ingredients:
2 tablespoons softened Butter
3 tablespoons Brown Sugar
3 tablespoons White Sugar
1 tsp Cinnamon
Pecan Caramel Topping:
2/3 cup Melted Butter
1 1/4 cups Packed Brown Sugar
1/4 cup Corn Syrup
1 1/2 cups Pecans
1.) Butter a 13×9 Pyrex dish, and ready a platter that can have this dish turned out on. (Tip: Line this with some parchment paper or a silpat.)
2.) Put your water, egg, butter, sugar, salt, cinnamon, bread flour, and yeast into your bread machine and set it on the dough cycle. If you do not have a bread machine, proof your yeast in the warm water, mix the rest of the ingredients in a separate bowl, then add your yeast/water mix well till a dough ball, let it rest for fifteen minutes, turn out with some extra flour if needed and knead until elastic and smooth, let rest covered for an hour, knead again, let rest for an hour… then proceed to next step!
3.) While your dough is on it’s last rising you should go ahead and make your cinnamon filling by mixing your brown sugar, white sugar, and cinnamon together. As well as make your topping by mixing your melted butter, brown sugar, and corn syrup together and spreading in an even layer on the bottom of your pan, then evenly sprinkling your pecans atop this.
4.) Turn out your dough, and with your hands pat it into a 14 x 11 rectangle. Spread your 2 tablespoons of softened butter over the dough, then sprinkle your cinnamon filling evenly over it.
5.) Roll up your dough by it’s shorter side. Then cut your log about two fingers width each. Place them in your pan atop the topping, then cover the pan with a warm damp tea towel to rise for an hour or so till doubled in size.
6.) Preheat your oven 350°, and once your rolls are ready to bake pop them in for 30-40 minutes or until golden brown and delicious.
7.) As soon as they come out of the oven, turn pan over on your prepared tray and let them rest with the caramel topping from the bottom dripping over them for 3/5 minutes. Remove the pan from atop them, and scrape off any clinging caramel onto any buns not fully coated with this yummy stuff!
8.) FEAST upon the caramelly deliciousness!!!!
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