These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
- 2 1/4 teaspoons active dry yeast (1 package)
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/4 cup granulated sugar
- 3 Tablespoons oil (avocado, grape seed, vegetable, sunflower, etc.)
- 1/4 teaspoon salt
- 4 cups all-purpose flour
- 1/4 cup butter (softened)
- 1/8 cup granulated or 1/4 cup brown sugar
- 3 teaspoons ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 – 1 cup coarsely chopped pecans
- Dissolve the yeast in the warm water and allow to stand for about 5 minutes.
- Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased bowl, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.
- When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size.
- Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
- Sprinkle with cinnamon and 1/8 cup sugar.
- Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces.
- Meanwhile, preheat the oven to 350 degrees.
- Whisk together the heavy cream and the brown sugar. Pour into a greased 13×9 inch baking pan. Sprinkle the nuts over the cream mixture.
- Place the cut rolls on top of the cream and pecans.
- Let rise, covered, until doubled in size, 40 -60 minutes.
- Bake about 30 minutes. Invert onto a serving platter. A wooden cutting board works really well.