So there are two important things to take away from today’s post. First, these sticky buns are amazing, but I don’t need to waste my words describing them since they are a classic favorite. Second… Tyler and I have our own little “bun in the oven”. We’re excited to welcome our little baby in about 8 weeks. While my blog has been quiet lately, I’ve been feeling great my whole pregnancy and I can’t complain.
The first two trimesters of pregnancy, my sweet tooth disappeared. Which was probably a good thing since I ate healthier for my baby because of it. However it has returned with vengeance this last trimester and I can’t wait to enjoy all the sweets of Thanksgiving and Christmas – in moderation of course 🙂
- ½ tablespoon instant yeast
- ½ cup warm milk
- 3 tablespoons sugar
- ¼ cup butter, well softened, but not melted
- ½ teaspoon salt
- 1 egg
- 2 cups all purpose flour
- 1 Tablespoon cinnamon
- ½ cup brown sugar
- 3 Tablespoons butter, softened
- ⅓ cup brown sugar
- 1 Tablespoons corn syrup
- 3 Tablespoons butter
- ½ cup chopped pecans
- Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
- Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
- Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
- Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
- Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
- Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.
Here are some of my other favorite Thanksgiving breads:
And here are some recipes from other bloggers that I would love to find time to make in the next month:
Rosemary Dinner Rolls from Cooking Classy
Pumpkin Cinnamon Pull Apart Bread from Mel’s Kitchen Cafe