Fantastic Pecan Sticky Buns

Nutrition

Ingredients

Directions

1. 1

   Prep pan: take a 9" square baking pan and encase it entirely with heavy duty or quick-release aluminum foil

2. 2

   Grease only the sides of the inside of the pan with non-stick cooking spray or use butter

3. 3

   Line a baking sheet with aluminum foil

4. 4

   Stir the yeast , water , and sugar , in a small bowl

5. 5

   Allow it to stand for about 5-8 minutes to dissolve the yeast

6. 6

   Mix flour and salt together in a large bowl or stand mixer

7. 7

   Add the yeast mixture and stir to moisten the flour , scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass

8. 8

   Move the dough to a lightly floured surface and knead it by hand for 5 minutes

9. 9

   Gently shape the dough into a loose ball , cover it with plastic , and let it rest on the table for 20 minutes

10. 10

    If the dough seems too stiff and hard to knead , add extra warm water 1 tablespoon at a time until you get a nice malleable dough

11. 11

    Gently knead the dough on the lightly floured surface for 1-2 more minutes , or until it becomes smooth , supple , and elastic but not too firm

12. 12

    Shape the dough into a loose ball , place it in a lightly oiled bowl , and turn to coat the top with oil

13. 13

    Cover it tightly with plastic wrap and let it rise at room temperature about 1 1 / 2 to 2 hours

14. 14

    Meanwhile make the caramel: in a small saucepan , melt the butter and then add the dark brown sugar over low heat , stirring occasionally , until the butter has melted and the sugar is completely moistened

15. 15

    Whisk until the mixture looks silky and a little lighter in color

16. 16

    Pour the caramel into the square pan , tilting the pan slightly so the mixture spreads evenly over the bottom of the pan

17. 17

    Set aside until needed.

18. 18

    When the dough has doubled , gently pour it onto the floured work surface

19. 19

    Roll dough out to form a 9x9" square

20. 20

    Spray dough evenly with non-stick cooking spray , leaving a 1 / 2-inch strip unsprayed along the top edge

21. 21

    Sprinkle the cinnamon sugar generously and evenly , then sprinkle with chopped pecans , again leaving the top 1 / 2-inch of the rectangle bare

22. 22

    Starting with the bottom edge , roll up the dough jelly-roll fashion into log

23. 23

    Pinch gently but firmly along the seam to seal

24. 24

    Cut the log of dough into 4 equal pieces

25. 25

    Lay the pieces cut side down on top of the caramel

26. 26

    Don't worry if it's a tight fit

27. 27

    Let rise , uncovered , at room temperature for 1 hour or until the dough has almost doubled

28. 28

    Meanwhile , position a rack in the center of the oven and preheat the oven to 350f bake for 30-35 minutes , until the tops of the buns are golden brown and crusty

29. 29

    Set the pan of buns on a rack to cool for 5 minutes

30. 30

    Then quickly but carefully transfer the buns onto a heatproof plate

31. 31

    Immediately drizzle any remaining caramel from the bottom of the pan and spread it on the tops of the buns , filling in any bare spots

32. 32

    Let the buns cool until just warm before serving