Pages

Tuesday, November 18, 2014

Brown Sugar Pecan Sticky Buns

Confession. I've been getting super jealous of all the snowy pictures that keep popping up on Instagram. Guys, this Vermont girl is really missing her White Christmas! I know, I know all of you guys probably think I'm crazy right now but it just doesn't feel like the holidays without cold temps, boots, scarves, gloves, and the smells of cinnamon and snow in the air. 

Ok well technically there is the smell of cinnamon in my house because I made the most amazing cinnamon rolls ever for this month's Comfort-in-1 linkup. My mom always made cinnamon rolls like crazy during the holidays when I was young  (second only to sugar cookies in our holiday baking list). I remember them being so sweet and delicious and I'm pretty sure they only lasted about 2 days before we ate them all. Which was kind of sad because it pretty much took 2 days to make them. 


When I decided to recreate my momma's recipe, that overnight rising time was the only thing I knew had to go. These babies take a grand total of one hour to make....and taste just as delicious as my mom's. And the pecans (the November ingredient for #Comfortin1) add just the right level of nuttiness and crunch to the sweetness.

Is your mouth watering yet? Mine is......hubs has already asked for these again and I just made them last week! 


Brown Sugar Pecan Sticky Buns
Makes about 12 sticky buns

1/4 cup butter
1 cup milk
1 packet yeast (about 2 and 1/4 tsp)
3 and 1/2 cups flour, divided
1/4 cup white sugar
1/2 tsp salt
1 egg 

For the Filling
1/3 cup white sugar
1/3 cup brown sugar
2 Tbsp cinnamon
4 Tbsp softened butter

Combine all these ingredients except the butter during the ten minutes of rising time. 

For the Pecan Glaze
2 Tbsp corn syrup 
1 cup chopped pecans
2 Tbsp melted butter
1/2 cup brown sugar

Combine all of these ingredients during the ten minutes of rising time. 

To Make the Rolls: Preheat your oven to 350 degrees. In a microwaveable bowl, combine your 1/4 cup of butter and 1 cup of milk and heat on high for about one minute, stir. Microwave for an additional 20 seconds until butter is melted and the milk is just warm to the touch. In a separate bowl, whisk together 3 cups of flour, your sugar, and salt until well combined. 

In a large bowl combine the milk/butter mixture with your yeast and whisk. It should partially dissolve. Add the flour mixture and the egg and combine until the dough has formed a ball. You can use a stand mixture for this part but I just used a regular wooden spoon and my husband's arm muscles. 

Once the dough is combined and looks fairly smooth, cover with a damp cloth and let it rest for 10 minutes. While the dough is resting and in two separate bowls, combine all of your filling ingredients and all of your glaze ingredients. Prepare your work surface for rolling out the dough by dusting it with flour. 

When your ten minutes of resting time are up, turn the dough onto your floured surface and, using a floured rolling pin, roll the dough out into a large rectangle(-ish). I rolled mine to about 1/4 of an inch thickness and made a rectangle about 14x12. 

Spread your softened butter all over your dough and evenly sprinkle on the sugar mixture. I actually combined my butter into the sugar mixture and spread it that way but whichever way is up to you. 

Starting at the longest edge away from you, start rolling up your dough. Make sure to keep your roll tight and pinch the seam a little to keep the filling from falling out. Using a sharp knife, cut off the ends of the dough and then begin evenly cutting your dough roll into about 12 pieces. 

Coat the pan you're planning on baking your rolls in with cooking spray and pour your brown sugar pecan filling into this pan. Spread the pecan mixture out so it creates a nice bottom layer. 

Place your cinnamon rolls on top of your pecan layer and cover with damp paper towel or cloth. Place the pan on top of your preheating oven (or another warm place) for 25 minutes. 

After the rolls have risen, uncover and bake for about 15-20 minutes or until the rolls are golden and the filling is slightly bubbling. While your sticky buns are still hot, place a large plate over the rolls. Using pot holders, flip the rolls onto the plate. Use a knife to spread to gooey brown sugar pecan mixture all over and between the rolls. (This part was a little tricky for me so make sure to be careful!!) 


Serve your sticky buns warm and eat as many as you possibly can because they're that delicious!!! 

WHAT IS A RECIPE THAT REMINDS YOU OF YOUR CHILDHOOD?

No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!

Tuesday, November 18, 2014

Brown Sugar Pecan Sticky Buns

Confession. I've been getting super jealous of all the snowy pictures that keep popping up on Instagram. Guys, this Vermont girl is really missing her White Christmas! I know, I know all of you guys probably think I'm crazy right now but it just doesn't feel like the holidays without cold temps, boots, scarves, gloves, and the smells of cinnamon and snow in the air. 

Ok well technically there is the smell of cinnamon in my house because I made the most amazing cinnamon rolls ever for this month's Comfort-in-1 linkup. My mom always made cinnamon rolls like crazy during the holidays when I was young  (second only to sugar cookies in our holiday baking list). I remember them being so sweet and delicious and I'm pretty sure they only lasted about 2 days before we ate them all. Which was kind of sad because it pretty much took 2 days to make them. 


When I decided to recreate my momma's recipe, that overnight rising time was the only thing I knew had to go. These babies take a grand total of one hour to make....and taste just as delicious as my mom's. And the pecans (the November ingredient for #Comfortin1) add just the right level of nuttiness and crunch to the sweetness.

Is your mouth watering yet? Mine is......hubs has already asked for these again and I just made them last week! 


Brown Sugar Pecan Sticky Buns
Makes about 12 sticky buns

1/4 cup butter
1 cup milk
1 packet yeast (about 2 and 1/4 tsp)
3 and 1/2 cups flour, divided
1/4 cup white sugar
1/2 tsp salt
1 egg 

For the Filling
1/3 cup white sugar
1/3 cup brown sugar
2 Tbsp cinnamon
4 Tbsp softened butter

Combine all these ingredients except the butter during the ten minutes of rising time. 

For the Pecan Glaze
2 Tbsp corn syrup 
1 cup chopped pecans
2 Tbsp melted butter
1/2 cup brown sugar

Combine all of these ingredients during the ten minutes of rising time. 

To Make the Rolls: Preheat your oven to 350 degrees. In a microwaveable bowl, combine your 1/4 cup of butter and 1 cup of milk and heat on high for about one minute, stir. Microwave for an additional 20 seconds until butter is melted and the milk is just warm to the touch. In a separate bowl, whisk together 3 cups of flour, your sugar, and salt until well combined. 

In a large bowl combine the milk/butter mixture with your yeast and whisk. It should partially dissolve. Add the flour mixture and the egg and combine until the dough has formed a ball. You can use a stand mixture for this part but I just used a regular wooden spoon and my husband's arm muscles. 

Once the dough is combined and looks fairly smooth, cover with a damp cloth and let it rest for 10 minutes. While the dough is resting and in two separate bowls, combine all of your filling ingredients and all of your glaze ingredients. Prepare your work surface for rolling out the dough by dusting it with flour. 

When your ten minutes of resting time are up, turn the dough onto your floured surface and, using a floured rolling pin, roll the dough out into a large rectangle(-ish). I rolled mine to about 1/4 of an inch thickness and made a rectangle about 14x12. 

Spread your softened butter all over your dough and evenly sprinkle on the sugar mixture. I actually combined my butter into the sugar mixture and spread it that way but whichever way is up to you. 

Starting at the longest edge away from you, start rolling up your dough. Make sure to keep your roll tight and pinch the seam a little to keep the filling from falling out. Using a sharp knife, cut off the ends of the dough and then begin evenly cutting your dough roll into about 12 pieces. 

Coat the pan you're planning on baking your rolls in with cooking spray and pour your brown sugar pecan filling into this pan. Spread the pecan mixture out so it creates a nice bottom layer. 

Place your cinnamon rolls on top of your pecan layer and cover with damp paper towel or cloth. Place the pan on top of your preheating oven (or another warm place) for 25 minutes. 

After the rolls have risen, uncover and bake for about 15-20 minutes or until the rolls are golden and the filling is slightly bubbling. While your sticky buns are still hot, place a large plate over the rolls. Using pot holders, flip the rolls onto the plate. Use a knife to spread to gooey brown sugar pecan mixture all over and between the rolls. (This part was a little tricky for me so make sure to be careful!!) 


Serve your sticky buns warm and eat as many as you possibly can because they're that delicious!!! 

WHAT IS A RECIPE THAT REMINDS YOU OF YOUR CHILDHOOD?

No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!