Prep 25 mins
Cook 35 mins
Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.
- 1 1⁄4 cups milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 2 teaspoons instant yeast
- 3⁄4 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter
- 1⁄3 cup butter
- 1 cup brown sugar
- 1⁄4 cup light corn syrup
- 1 cup pecans, chopped
- Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
- While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
- Grease the bottom and sides of a 13"x9" baking pan.
- When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
- When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
- Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
- Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
- Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
- Cover the buns tightly with plastic wrap and refrigerate overnight.
- In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
- After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
- Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
- Let the buns cool 20-30 minutes before serving.
I used a sweet butter bread recipe in for the bread machine but I followed the recipe for the filling and topping. I didn't need all of the butter for the filling. Instead of leaving it out for only 20-30 minutes I put them in a warm, not hot, oven with a pan of water for 40 extra minutes in order for the buns to double in size. Other than that they are really taste.
Delicious, but definitely the wrong amounts of flour and milk. I threw out the first batch and then used 1 cup of milk and 3 1/2 cups of flour which worked out well. I used less butter for the filling too - 3-4 tablespoons was plenty. I also sliced them into 16 slices and put them 4x4 into the 13x9 pan. These are sooo good!
These are sitting in my kitchen now and are excellent!<br/><br/>I had a little trouble with them being runny at first in the breadmaker, possibly due to the high humidity here in S Florida (?), but a little flour extra fixed that. I also noticed my corn syrup was very old so I opted to follow a different recipe for the topping that didn't have corn syrup. I followed everything else exactly and am very impressed with the results! Thank you. <br/><br/>I added a little powdered sugar glazed on top for presentation, but it definitely doesn't need anything, it's yummy!