arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Sticky Pecan-Topped Cinnamon Buns

Sticky Pecan-Topped Cinnamon Buns
Ingredients
1/4 cup granulated sugar
1/2 cup warm water
1 pkg active dry yeast
1/2 cup milk
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups all-purpose flour
Filling:
1-1/2 cups packed brown sugar
1 cup butter
1 cup coarsely chopped pecans
1 tbsp cinnamon
Directions
1
In large bowl, dissolve 1 tsp of the sugar in warm water.  Sprinkle in yeast; let stand until frothy, about ten minutes.
2
Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm.  Stir into yeast mixture along with eggs.
3
With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes.  With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
4
Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary.  Place in greased bowl, turning to grease all over.  Cover and let rise in warm draft-free place for 1 to 1-1/2 hours until doubled in bulk and impression remains when fingertips are pressed into dough.
5
Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted.  Pour into greased 12 inch cast iron pan.  Sprinkle with half of the pecans; set aside.
6
Melt remaining butter; set aside.  Combine remaining sugar, pecans and cinnamon; set aside.
7
Punch down dough.  Turn out onto lightly floured surface; roll out into 18x14 inch rectangle.  Brush with all but 2 tsp of the melted butter, leaving 1/2 inch border uncovered; sprinkle with sugar mixture.
8
Starting at long side, tightly roll up, pinching seam to seal.  Brush with remaining butter.  With serrated knife, cut into 15 pieces; place, cut side down, into cast iron pan.  Cover and let rise until doubled in bulk, about 1 hour.
9
Bake in wood-fired oven 375 degrees until golden and the tops sound hollow when tapped, 25 to 30 minutes.  Let stand for 3 minutes.  Enjoy!

Read more

Diana Cline's Moosehead Pizza Dough

Diana Cline's Moosehead Pizza Dough

Oven Brothers Meatballs

Oven Brothers Meatballs

Baked Chicken Wings

Baked Chicken Wings

Your Cart

Your cart is currently empty. Click here to continue shopping.