Pecan Sticky Buns
Pecan Sticky Buns are so good that it is hard to eat just one!
Makes nine servings
Sweet Dough: | Topping: | ||
1 | package active dry yeast | 1/2 | cup pecans |
1/4 | cup warm water (105° - 115°F) | 1/4 | cup sugar |
cups unbleached | 1/2 | teaspoon cinnamon | |
1/4 | cup unsalted butter, in | 1 | tablespoon unsalted butter, softened |
1/4 | cup sugar, divided | 1/3 | cup raisins |
1/2 | teaspoon salt | 1/4 | cup unsalted butter, melted |
1/3 | cup fat free milk | 1/3 | cup firmly packed light brown sugar |
1large egg Cooking spray
To make dough:
In a
To make topping / assemble buns:
Insert metal blade in work bowl and pulse to coarsely chop pecans, about 5 to 6 times. Reserve. Combine sugar and cinnamon; reserve. Transfer dough to a lightly floured surface and punch dough down. Roll into a 9 x
Pour melted butter into a 9 x
Bake in preheated 375˚ F oven until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
Preparation: 25 – 30 minutes, plus 3 hours to rise and bake
Nutritional analysis per serving:
Calories 374 (40% from fat) • carb. 52g • pro. 5g • fat 17g
sat. fat 8g • chol. 55mg • sod. 148mg • fiber 2g
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