#21_ Sticky Buns with Pecans

Sticky Buns

A variant of cinnamon rolls

Finger Licking Sticky Bun

You can make different varieties of rolls using the pan de sal dough (recipe #20) with just a couple of changes.

For Sticky Buns: You need to increase the amount of flour as this requires 2 eggs. Eggs in the ingredients is considered a liquid.

Here's the recipe for the dough:

2 cups warm milk

1/2 stick butter, softened

1/4 cup white sugar

5 1/2 to 6 cups bread flour

1 tsp salt

1 tbsp saf instant yeast

1 tsp vital wheat gluten

1 tsp dough enhancer

2 eggs, slightly beaten

Follow procedure for making dough for pan de sal. After dough cycle is finished, take dough out and divide it in half.

On a floured surface, roll out one of the half portion of the dough into a rectangle and brush 1/2 cup softened butter( not melted or it will ooze out when cutting) on the dough.

Sprinkle a mixture of 1/4 cup brown sugar and 3 tbs ground cinnamon on top.

Roll out dough as for jelly roll or into a long log, tightly. Seal seams securely.

Do the same thing with the remaining half of the dough or make other kinds of rolls.

Combine 1/2 cup softened butter, 3/4 cup brown sugar and 2 tbs Karo syrup. this is the caramel..

Spread this mixture evenly into bottom of 5 round pans.

Using a dough cutter, cut logs about 1 1/2" to 2" thick and arrange the pieces on the prepared pans.

Let rise for about 50 minutes to 1 hour. Bake in a pre heated 350 degree oven for 18 to 20 minutes

Let the bread cool before inverting onto a plate.

Filling:

1/2 stick butter, softened
1/4 cup brown sugar
3 tbsps ground cinnamon
CARAMEL:

3/4 cup brown sugar

1/2 cup butter, softened

2 tbps corn syrup

pecan halves, optional

NOTE:
Here's another good dough recipe that can be used to make Cinnamon Rolls, it is called
Sweet Dough. Click here for the recipe.