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Caramel-Pecan Sticky Buns

Photo: Oxmoor House
Yield 16 servings (serving size: 1 roll)
Make the dough first and let it rise before you prepare the pan with the caramel-pecan mixture.

Ingredients

  • Caramel:
  • 1/3 cup packed dark brown muscovado sugar or dark brown sugar
  • 3 tablespoons butter
  • 4 teaspoons light corn syrup
  • Cooking spray
  • 2 tablespoons chopped pecans
  • Dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 2/3 cups warm water (100° to 110°)
  • 1 1/2 teaspoons salt
  • 5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened

Nutrition Information

  • calories 232
  • caloriesfromfat 21 %
  • fat 5.3 g
  • satfat 1.9 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 4.5 g
  • carbohydrate 41.7 g
  • fiber 1.4 g
  • cholesterol 9 mg
  • iron 2.1 mg
  • sodium 249 mg
  • calcium 14 mg

How to Make It

  1. To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.

  2. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.

  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  5. Combine granulated sugar and cinnamon in a small bowl; set aside.

  6. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.

  7. Preheat oven to 375°.

  8. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;