Pecan Sticky Buns
Recipe type: Breads and Rolls
Serves: 2
  • 2 packages active dry yeast
  • 1/2 Cup warm water (105 to 115 degrees F)
  • 1 1/4 Cups buttermilk
  • 2 eggs
  • 5 1/2 Cups all purpose flour
  • 1/2 Cup soft butter
  • 1/2 Cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • Filling:
  • 2 Tablespoons soft butter
  • 1/2 Cup sugar
  • 2 teaspoons cinnamon
  • 1/2 Cup melted butter
  • 1/2 Cup firmly packed brown sugar
  • 1 Cup chopped pecans
  1. SWEET DOUGH: Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 Cups flour, butter, 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 5 minutes, or about 200 turns on a lightly floured board.
  2. Divide dough in half and roll each half into a 12x7 inch rectangle.
  3. Spread each half with 1 Tablespoon soft butter and sprinkle with 1/4 cup sugar and 1 teaspoons cinnamon. Roll up halves, beginning at wide side.
  4. 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 F oven for about 30 minutes. Invert pans onto serving plates.
  5. Makes 2 dozen.
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