Friday, May 16, 2014

Pecan Sticky Buns

Pecan Sticky Buns
I am continually mesmerized by the sticky buns I find in the Williams Sonoma catalog.  I have never ordered any from them but I love the idea of having a freezer full of yummy gourmet breads all ready to defrost and enjoy on lazy weekend mornings. (Like I have any of those!)  Nonetheless, my counter top and freezer could still be full of fresh baked breads ready for hungry kids and a husband to come home to. You'll need a large mixer to this recipe, at least a 6 quart electric mixer will suffice.  Course you can make the dough by hand, if you knead it for 10 minutes, instead of mixing it in the mixer for 10 minutes.  If that sounds like too  much work, look at it this least you'll get your exercise!  This recipe will make approximately 72 sticky buns for you to enjoy!

Sticky Bun Dough
3 ½ cups warm water
4 tablespoons yeast
¾ cup oil
¾ cup sugar
1 cup powdered milk
1 ½ cups potato flakes
1 tablespoon salt
3 eggs at room temperature
10 cups flour, plus more if needed

1 cup softened butter
Cinnamon Sugar Mixture
2 brown sugar
2 tablespoons cinnamon
1 1/4 sticks butter
1 1/2 cups brown sugar
5 tablespoons corn syrup
4 tablespoons heavy cream
1 1/2 cups chopped pecans

Spray 3-6 muffin pans with bakers spray.  This recipe will fill 6 muffin tins full of sticky buns.  If you don't want to bake all of the sticky buns at once, you can cut your rolls and freeze them before letting them rise.  Simply remove from freezer and place in muffin tins with the caramel, rise and bake.  Dissolve yeast in warm water in bowl of electric mixer.  Add oil and eggs.  Add remaining ingredients and mix for 10 minutes. Let rise to double.  Divide dough into three or four equal portions. Divide dough into 4 equal portions.  On a floured counter top roll out one portion of dough, into a rectangle, about 1/2 inch thick.  Spread 1/4 cup softened butter on each rectangle of dough.  Sprinkle 1/2 cup cinnamon sugar mixture over buttered dough and roll up lengthwise.  Repeat will each portion of dough.  Make caramel, by melting butter and adding remaining ingredients and stir until smooth over medium heat.  Place 1 1/2 tablespoons caramel in each muffin cup.  Sprinkle some chopped pecans on top of caramel in the muffin tins. Cut rolls into 1 inch thick pieces with a pizza cutter and set in muffin tin on top of caramel and pecans.  Spray a piece of plastic wrap with bakers spray and cover rolls.  Allow rolls to double in size.  Bake at 350 for 11-15 minutes or until light golden brown.  Immediately turn hot rolls out of pan onto a serving platter, to prevent them from sticking in the pans.  Extra baked sticky buns can be cooled and frozen. Simply defrost and reheat for special occasions.


  1. I would eat the whole pan! Thanks for sharing your wonderful recipes!

  2. You too? I am glad I'm not the only one! :) Thanks Tracy!


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