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Caramel Pecan Sticky Buns Recipe

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This recipe for Caramel Pecan Sticky Buns is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. Warm (105*) Milk
2 1/2 t. or 1 package dry active yeast
1/2 C. White Sugar
1 t. Salt
5-5 1/2 C. Half Cake flour- Half all purpose flour
1/2 C. Softened Butter
2 Eggs at room temperature

Butter
Filling;
3 - 5 T. Cinnamon
1/2 C. Brown Sugar

Caramel Topping;
1 C. Butter
1 3/4 C. Packed Brown Sugar
5 T. Corn Syrup
1/2 t. Salt
1 1/2 C. Dry toasted chopped Pecans
Directions:
Directions:
Pour warm milk into mixing bowl. Stir in yeast and white sugar. Let stand for 5 minutes. Beat in 2 C. Of flour mixture, salt, softened butter, and eggs, mix until blended. Gradually stir in enough of the remaining flour to make a soft dough. Add the dough hook and knead for 10 minutes. Remove bowl from mixer, cover and allow to rise until doubled about an hour to an hour and a half.

Punch down dough on lightly floured surface, roll out into a large rectangle approx 18 to 24 inches, about one third of an inch thick. Spread with softened butter. Sprinkle cinnamon over entire rectangle, sprinkle over brown sugar and pat slightly into dough with rolling pin. Starting at long edge, roll up dough as tightly as possible. Jelly roll fashion.

Butter 9x13 glass baking pan.

Toast Pecans in a sauté pan over medium heat.

Make topping;
Bring butter, brown sugar, corn syrup and salt to a boil in saucepan. Add Pecans.

Pour topping over the bottom of glass baking pan, distributing Pecans as evenly as possible. Cut dough crosswise into 3 inch pieces. Arrange cut side up in rows over topping. Leaving space for rolls to rise. Cover and allow to raise until doubled about 45 minutes to an hour.

Bake at 350º for 25-30 minutes. Remove from oven and allow to cool for ten minutes. Invert onto large plater or cutting board. Cover and let stand overnight to allow caramel to set.
Number Of Servings:
Number Of Servings:
12 - 14

 

 

 

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