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Giant Pecan Sticky Buns

calinda's picture
Ingredients
  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Light corn syrup 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2⁄3 Cup (10.67 tbs), softened
  Pecan 1 Cup (16 tbs)
  Warm water 3⁄4 Cup (12 tbs)
  Warm milk 3⁄4 Cup (12 tbs) (105º to 115ºF)
  Active dry yeast 2
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Salt 1 1⁄2 Teaspoon
  All purpose flour 6 Cup (96 tbs) (6 to 6 1/2 cups)
  Ground cinnamon 1 Tablespoon
  Chopped dates/Pitted dates 8 Ounce, snipped
Directions

Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until sugar dissolves. Pour into greased 13- × 9- × 2-inch baking pan. Sprinkle pecans evenly in bottom of pan. Set aside.

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 18- × 24-inches. Melt remaining butter; brush on dough. Evenly sprinkle with cinnamon and dates; roll up from short end as for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place, cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

To bake, remove from refrigerator. Uncover dough; let stand 10 minutes at room temperature. Bake at 375ºF for 40 minutes or until done. Invert onto serving tray.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Feel: 
Velvety
Method: 
Baked
Ingredient: 
Egg, Milk Product
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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