Prep 0 mins
Cook 21 hrs
Soft, milk- and butter-enriched yeast dough is stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans.
- 3 cups unbleached all-purpose flour
- 6 tablespoons butter
- 1 cup lukewarm water
- 2 tablespoons lukewarm water
- 3 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 3 tablespoons potato flour
- 1⁄4 cup nonfat dry milk powder (the powder, not the flakes or beads)
- 2 1⁄4 teaspoons instant yeast
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- 1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
- 1 tablespoon rum (optional)
- 3 tablespoons butter, melted
- 1⁄2 cup brown sugar
- 1 cup diced pecans
- To make the dough:.
- Combine all of the dough ingredients and mix and knead them together–by hand, mixer or bread machine–till you've made a soft, smooth dough.
- Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk.
- While the dough is rising, lightly grease two 9" round cake pans.
- To make the glaze:
- In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
- Divide this glaze evenly between the pans (if you're using two pans).
- Sprinkle the brown sugar) and pecans atop the glaze.
- To shape the buns:.
- Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. I.
- It’s a nice, soft dough, and pats out easily.
- Spread with the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide along one long end of the dough.
- Roll the dough into a log the long way; it’ll stretch to about 20" long as you roll.
- Using a serrated knife, slice the log into 16 slices.
- In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
- Space eight buns in each of the prepared pans.
- Cover the pans, and let the buns rise for 60 to 90 minutes; they should spread out and touch one another.
- Bake the sticky buns in a preheated 350°F oven for about 25 minutes, tenting them lightly with aluminum foil after 15 minutes to prevent over-browning.
- The finished buns will be a light golden brown, despite their aluminum foil cover.
- Loosen the edges of the buns with a knife, then carefully—the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
- Serve warm, or at room temperature.
These are lovely! I especially like them because the bread part is light and fluffy. They are quite sweet (well, what would you think?), and I halved the amount of sugar to be mixed with cinnamon and rolled into the buns. They don't seem to have suffered from it, but I suppose the extra sugar wouldn't have hurt, either. They are very very good. Thank you very much for sharing this recipe with us.