elizabethluscomb

Sticky Buns Recipe

Liz LuscombComment
I've been meaning to post this recipe for awhile but just never have...ehh...that's a procrastinators life, right? 

Maybe it's just me. lol.

Here is what you do:

I got this recipe from the Artisan Bread In Five Minutes A Day.  I did not modify the dough recipe but I did modify some of the rest. 

Dough:
6 1/2 cups of flour-All Purpose
1 1/2 Tbs. of Dry Active Yeast
1 1/2 Tbs. of Kosher Salt
3 cups of warm water

In your mixer or large bowl, dump in your flour & salt.  Stir it.
Dump your yeast into the warm water and let proof for about five minutes.
Once the yeast has proofed, pour it onto the flour and mix.  Depending on what you use; either a wooden spoon or a dough hook attachment.

Cover with some plastic cling and set in a warm place for exactly two hours.  
Once it has risen for two hours, then refrigerate for at least 3 hours.  Over night is better.

Filling:
10 Tbs. of softened-room temperature, unsalted butter
1 tsp. of ground cinnamon
1/2 - 3/4 cup of sugar 
1/2 cup of chopped pecans

*Mix every thing together except the pecans.

Topping:
4 Tbs. of softened, unsalted butter
1 tsp. of ground cinnamon
1/4 cup of brown sugar
30 halved pecans

*Mix every thing together, except for the pecans.

The Rest Of It:
Once dough has chilled, remove all from the bowl and onto a floured surface.  Roll out into a rectangle that is 1/8" thick.  (*note: The dough will be very wet and sticky.)  

Now you spread your filling evenly over the dough, leaving a 1/4-1/2 inch border.  Next, evenly sprinkle the chopped pecans.  After spreading is complete, you roll the dough into a log shape by rolling length wise (long ends first).  Cut off the ends with a serrated knife.  Then cut the "log" into 8 equal slices.

For the pan, spread the butter topping evenly onto the bottom of the pan.  I use a 10" round cake pan.  Once spread, evenly distribute the pecan halves.

Now place the slices of dough (swirled side up) into the pan.  

Now cover with a towel and set in warm place and let rise until doubled in size.  About 20 minutes.

After it has risen again, bake it at 350 degrees for exactly 40 minutes or until brown on top.  **Make sure you place another pan on the bottom rack for the spillage.  (And it WILL spill).

After the buns have finished baking, go ahead and place a plate on top.  While holding the plate and the pan, (**with mitts on!) flip the pan upside down and let the buns release from the pan.

VIOLA! 
Now you can enjoy some oh-so-sweet sticky buns. : )