Thursday, April 26, 2012

Caramel-Nut Sticky Buns



Updated January 2020

Easy to make, yummy to eat, sweet and sticky caramel nut sticky buns! These are my husband's all-time favorite, so every fall and winter I make several batches for him to enjoy.


You can make the topping with honey or maple syrup for a bit different taste. They never last long around here, but it is important to store them in an air-tight container.



I sometimes bake them in one 13 x 9-inch Pyrex pan and invert them into another since they have lids. Otherwise, I have an old Tupperware container I keep them in.


Fresh baked breads have no preservatives, so they are best enjoyed within a few days, otherwise they will begin to get stale.


RECIPE
Ingredients
For the Dough:
1 package or 2 1/4 tsp yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 tsp salt
1 large egg
3 to 3 1/2 cups all-purpose flour

For the Filling:
1/2 cup melted butter
1/2 cup brown sugar
2 tbls ground cinnamon

For the Topping:
1/2 cup firmly packed brown sugar
1/3 cup slightly melted butter
2 tbls. honey or maple syrup
1/2 cup chopped pecans

Method
For the Dough:
In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Switch to the dough hook and mix in remaining flour, 1/4 cup at a time, until dough is easy to handle.

Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, 1 1/2-2 hours. 

*Dough rising tip - turn on your oven to 400 for one (1) minute only (do not preheat), immediately turn oven off and place dough inside warm oven to rise.

Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.

For the Filling and Baking:
Combine melted butter, cinnamon and brown sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 slices.

Coat a baking pan with nonstick cooking spray. Mix topping together and spread over pan. Place rolls on top, cut side down in 4 rows of 3 rolls each. 

Cover and let rise in oven again (see note above for using oven to raise dough) for 45-60 minutes. Bake 375, 20-30 minutes (check after 20 minutes); immediately invert into container and scrape remaining caramel mixture on top if any remains in the pan! Serve warm!

Enjoy,
Mary

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