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Ingredients
| active dry yeast: 4 1/2 tsp |
| water: 1/2 cup (warm (110 degrees f/45 degrees c)) |
| buttermilk: 1 1/4 cups |
| eggs: 2 |
| all-purpose flour (unsifted): 5 1/2 cups |
| margarine (oleo): 1/2 cup (softened) |
| granulated sugar: 1/2 cup |
| baking powder: 2 tsp |
| salt: 2 tsp |
| salted butter: 2 Tbl (softened) |
| granulated sugar: 1/2 cup |
| ground cinnamon: 2 tsp |
| pecans (chopped): 1 cup |
| light brown sugar (packed): 1/2 cup |
| salted butter: 1/2 cup (melted) |
Pecan Sticky Buns
Credit: AllRecipes
User rating:
"Yummy! Everyone's favorite - gooey, sticky, and rich."
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Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Directions
- Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.