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Rolls/Caramel Pecan Sticky Buns Recipe

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This recipe for Rolls/Caramel Pecan Sticky Buns, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Sexton


For the Dough
1/2 tablespoon instant yeast
1/2 cup warm milk
3 tablespoon sugar
1/4 cup butter, well softened, but not melted
1/2 teaspoon salt
1 egg
2 cups all purpose flour
For the Filling
1 tablespoon cinnamon
1/2 cup brown sugar
3 tablespoons butter, softened
For Pecan Topping
1/3 cup brown sugar
1 tablespoon corn syrup
3 tablespoons butter
1/2 cup chopped pecans

1. 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.
2. 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.
3. Punch the dough down and nead a few times until smooth. Combine the 1/2 cup brown sugar and 1 tablespoon cinnamon.
4. Make the Pecan topping by combing 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.
5. 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.
6. Using a thread or a 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 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 foil lined tray. Be careful, the caramel is very hot.

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