Caramel-Pecan Sticky Buns

Photo: Oxmoor House

Make the dough first and let it rise before you prepare the pan with the caramel-pecan mixture.

Yield: 16 servings (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.5g
  • Carbohydrate: 41.7g
  • Fiber: 1.4g
  • Cholesterol: 9mg
  • Iron: 2.1mg
  • Sodium: 249mg
  • Calcium: 14mg

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

Preparation

  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 featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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