Sticky Pecan Buns
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When I woke up this morning to the subzero temperatures in Chicago, I wished that I had woken up a little bit earlier to make myself a hot delicious breakfast. New Years Resolution #1 - fail. As I laid in my bed, I thought of omelettes, of bacon and sausage, and of course today's post hero. Hello guilty pleasure. I am so angry with myself for not making more of these sticky pecan buns. I was cooking a pork tenderloin last night for dinner and was annoyed because all I really wanted was a dozen of these. Sweet dough. Sugar. Pecans. The holy trinity.

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I am hoping that you have already prepared the ingredients for yesterday's recipe, meaning that it will be simple for you to double the recipe and make these sticky pecan buns as well.

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Not only was yesterday's recipe versatile, but so is today's. Once you make the rolls, you can skip the sticky pecan glaze and substitute it with icing. Cinnamon rolls or sticky buns - what a wonderful dilemma to be faced with.

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If you have any ounce of self-control, these buns are able to last a few days. Simply cover them up with plastic wrap and then reheat them before eating.

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I would recommend this recipe to anyone who has kids, will be hosting a breakfast or brunch, or simply wants a delicious way to wake you up in the morning. I know that if I had one of these this morning, my walk would have been a little more lively on my way to work this morning.

Sticky Pecan Buns

Dough Ingredients:

1/2 cup sugar 1/2 cup canola oil 2 teaspoons salt 1 1/2 cup milk, scalded 2 eggs 2 packages yeast

Filling Ingredients:

1/4 cup butter, melted 1/2 cup brown sugar 1/2 tablespoon cinnamon

Sticky Glaze Ingredients:

1/2 cup brown sugar 1/2 cup butter, melted 1/2 cup pecans, chopped

Directions:

  1. Pour scalded milk over sugar, oil, and salt in a large mixing bowl. Mix.
  2. In a separate bowl, beat eggs and then add to milk, sugar, oil and salt mixture.
  3. Dissolve yeast in 1/4 cup warm water.
  4. Add 6 cups of flour to the above mixture. Finally add yeast. Mix together.
  5. Knead dough on bread board until non-sticky to touch.
  6. Let dough rise for about an hour, until dough has doubled in size. Punch dough down and let rise again.
  7. While dough is rising, prepare filling and sticky glaze. For the filling, melt butter and stir in brown sugar and cinnamon. For the glaze, mix butter and brown sugar and spread in an even layer on the bottom of an 8x8 baking dish. Top with pecans and set aside.
  8. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with filling mixture.
  9. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom. You should have about 10 rolls. Cover with plastic warp and set on top of the oven to let it briefly rise again while you preheat the oven to 350 degrees F.
  10. Once the oven is hope, bake at 375 degrees F for 25-30 minutes or until light brown on top.
  11. Let cool for a few minutes, carefully invert and serve immediately.