Pecan Sticky Buns

Directions

Dough

1. In a large bowl, combine 2 1/4 cups flour and the yeast 

2. In a microwave bowl heat milk, butter and sugar and salt until just warm and the butter is almost melted (120° to 130° degrees).

3. Add to flour/yeast mixture and stir until combined. Add eggs and mix with electric mixer. After the eggs are combined slowly mix in the remaining 2 1/4 to 2 3/4 cups flour until you have a soft dough. 

4. If your mixer has a dough hook, continue mixing until you have a soft dough about 5 minutes. If using your hands, remove the dough from the bowl and knead until you have a soft dough (5-8 minutes). 

5. Shape into a ball. Place in a greased bowl, turning once. Cover and let rise until double in size (approx. 1 hour).

6. After dough has doubled in size, punch down and turn onto a lightly floured surface. Cover and let rest for 10 minutes.

Assembling

1. While your dough is resting, prepare your 9x13 pan by pouring the prepared sticky bun topping into the bottom of the baking dish and sprinkling the nuts and raisins (if using) on top.

2. After resting your dough, roll dough into a 12-inch square.

3. In a small bowl add softened butter, brown sugar, flour, cinnamon and salt and mix until smooth. Spread this mixture over the dough using an offset spatula leaving a small empty border around the edges of the dough.

4. Roll dough jelly-roll style and pinch the ends to seal. Slice the roll into eight - 1/2 inch pieces. Arrange dough pieces cut side up on top of the prepared sticky bun topping in the baking pan.

Sticky Bun Topping

1. Place the brown sugar, honey, butter, and salt in a medium bowl and microwave in 30-second increments (stirring after each), until the butter is melted and the mixture is smooth.

Baking options

1. If baking right away - Cover baking pan loosely with plastic wrap and let dough rise in a warm place until doubled. Remove plastic wrap and bake in a 350° oven for 30-35 minutes or until lightly browned. If necessary to prevent overbrowning, cover rolls loosely with aluminum foil for the last 5-10 minutes of baking. Cool the sticky buns for 20 minutes in the pan, then flip them out onto a serving platter and allow to cool completely.

2. If baking the next morning - Cover baking pan loosely with plastic wrap. Refrigerate dough 2-24 hours. Uncover and let stand at room temperature for 30 minutes. Then allow the buns to proof until doubled in size (approximately 1 hour). Follow baking instructions above.