Sticky Pecan-Topped Cinnamon Buns
15 days ago·
15 days ago·
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
1-1/2 cups packed brown sugar
1 cup butter
1 cup coarsely chopped pecans
1 tbsp cinnamon
In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about ten minutes.
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.
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.
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.
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.
Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
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.
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.
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!