https://justonebiteplease.com/2017/09/15/bavarian-pretzels/
Caramel-Pecan Sticky Buns Recipe
Publisher
Photo My mother used to make delicious cinnamon rolls when I was a child.
Later, she taught my sister and me to make them. I've since added the caramel
and pecans. These scrumptious sticky buns are a huge hit wherever I take them.
—Judy Powell, Star, Idaho
Featured
In: 70 Sweet & Savory Pecan Recipes
MAKES:
12
servings
TOTAL
TIME:
Prep:
30 min. + rising Bake: 30 min.
VERIFIED
BY Taste
of Home Test Kitchen
CONTEST WINNER
Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans
Directions
In
a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and
1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in
enough remaining flour to form a soft dough.
Turn
onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch
dough down. Turn onto a lightly floured surface. Roll into an 18x12-in.
rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and
cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long
side; pinch seam to seal. Cut into 12 slices.
Combine
brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with
pecans. Place rolls cut side down over pecans. Cover and let rise until
doubled, about 1 hour.
Bake
at 350° for 30-35 minutes or until well browned. Cool for 1 minute before
inverting onto a serving platter. Yield: 1 dozen.
Originally
published as Caramel-Pecan Sticky Buns in Taste of Home April/May 2001, p25
50
Festive Christmas Brunch Ideas
Nutritional
Facts
1
sticky bun: 405 calories, 19g fat (6g saturated fat), 26mg cholesterol, 450mg
sodium, 55g carbohydrate (23g sugars, 2g fiber), 6g protein.
I have tested and baked these recipes posted in this page. They are wonderful! I am a self-taught baker and it is all about trial and error, doing it again and never giving up!
RECIPES:
- Amish White Bread
- Bread Recipe File (Pizzicatto)
- Caramel Apple Pie (Marles Riessland)
- Chiffon Cake (Better Homes)
- Chocolate Cake (Barefoot Contessa)
- Ciabatta, Biga Acida and Pagnotta (Il Fornaio)
- French Baguette (Simple; All Recipes)
- Fresh Apple Cake (Paula Deen)
- Marshmallow Fondant
- Pagnotta (Il Fornaio)
- Raisin Bread (Catholic Recipe)
- Rosemary Bread (Nancy Silverstone)
- Rustic (One Day) Bread (Nancy Silverstone)
- Sfilatino (Il Fornaio)
- Sugar Free Cheese Cake
- Tarte Tatin (Gourmet Magazine)
- Ultimate Cinnamon Roll (About website-not available online anymore)
Specialty Recipes: Click on my "links" page*
 | ||
| Amish White Bread |
 |
| Bread File |
 |
| Caramel Apple Pie (Marles Riessland) |
 |
| Chiffon Cake (Better Homes) |
 |
| Chocolate Cake, p. 1 (Barefoot Contessa) |
 |
| Chocolate Cake, p.2 (Barefoot Contessa) |
 | ||
| Ciabatta, Biga Acida and Pagnotta |
 | ||
| French Baguette- Simple (All Recipes) |
 | ||
| Fresh Apple Cake (Paula Deen) |
 |
| Marshmallow Fondant |
 |
| Pagnotta (Il Fornaio) |
 |
| Raisin Bread (Catholic Recipe_ |
 |
| Rosemary Bread (Nancy Silverstone) |
 | |
| Rustic Bread, p.1 (Nancy Silverstone) |
 |
| Rustic Bread, p.1 (Nancy Silverstone) |
 |
| Sfilatino (Il Foranaio) |
 |
| Sugar Free Cheese Cake (Alton Brown) |
 |
| Tarte Tatin (Gourmet Magazine) |
 |
| Ultimate Cinnamon Roll (About website-not available online anymore) |
