Caramel Pecan Sticky Buns Recipe Taste Of Home 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, 6 8 minutes. place in a greased bowl, turning once to grease top. Step 4: fill the dough with the buttery filling. punch down the dough and turn it out onto a floured surface. roll it into a 16×10 inch rectangle. in a small bowl, make the filling by beating together the butter, sugar and cinnamon. spread the mixture to within 3 4 inch of the edges of the dough rectangle.
Sticky Buns With Caramel Pecan Sauce Step 2: knead the dough. turn the dough onto a lightly floured surface and knead until smooth and elastic, six to eight minutes. place in a greased bowl, turning the dough so the whole ball has a light coating of oil. cover and let rise in a warm place until doubled in size, around an hour. In a small saucepan, heat butter, brown sugar, maple syrup and vanilla over med heat until melted and smooth. remove from heat and whisk in cream. butter or grease a 9×13 inch baking dish. pour caramel sauce into bottom of baking dish, lifting and tilting dish to make sure caramel is evenly coating the bottom. This is the “sticky” in the sticky buns. you’ll melt sugar, corn syrup and butter in a saucepan until the sugar is melted. allow the mixture to simmer (low boil) for 2 minutes. then remove from the heat and add the cream. line your 10″ skillet with parchment paper that you’ve sprayed with cooking spray. Bake the sticky buns for 30 to 40 minutes, or until golden brown. cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. carefully scoop any run off glaze back over the buns with a spatula. wait at least 20 minutes before serving.
Comments are closed.