Pecan Sticky Buns
- ½ cup warm water (approximately 110 degrees Fahrenheit)
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 2 cups plus 2 tablespoons all-purpose flour, plus more if needed
- 1/3 cup granulated sugar
- 2 teaspoons instant active yeast (fast-rising)
- ¼ cup nonfat dry milk powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ½ cup plus 2 tablespoons dark brown sugar, packed
- 2 tablespoons maple syrup
- 2 tablespoons dark corn syrup
- 2 tablespoons orange juice or water
- 1 ½ cups pecan halves toasted
- 3 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- In the bowl of an electric mixer, using the paddle attachment, blend water, butter, and egg on low speed until well combined.
- In a medium bowl, whisk together flour, sugar, yeast, milk powder, and salt. Blend well.
- Gradually add the flour mixture and blend well. Dough should be somewhat soft.
- Pour dough onto a work surface and lightly knead, using a bench scraper if necessary to turn dough over. Add more flour only if dough is too sticky, or you can use a few drops of a neutral oil on your work surface instead of flour. Knead until dough is nice and elastic – approximately 1 minute.
- Spray a large bowl with non-stick cooking spray and place dough in bowl, flipping it over so the greased side is up. Cover bowl with plastic wrap and place in a warm location until doubled in size – 1-2 hours.
- Spray a 10-inch round cake pan with nonstick cooking spray. Set aside.
- To make the glaze, in a medium bowl, whisk all the glaze ingredients together (except the pecans) until well combined.
- Pour glaze onto bottom of greased cake pan. Sprinkle pecans evenly over glaze.
- Roll dough out on a very lightly oiled work surface using a rolling pin to a 12-by-9 inch rectangle.
- Using an offset spatula, spread the 3 tablespoons of softened butter evenly over the dough, right to the edges.
- In a small bowl, combine granulated sugar and cinnamon. Sprinkle cinnamon sugar evenly over the butter.
- Starting at the long side, tightly roll rectangle up into a long coil. Using a dough cutter or sharp knife, cut coil into 12 even slices. Place each slice cut-side up into cake pan on top of glaze and nuts. Space slices evenly apart.
- Cover the pan lightly with plastic wrap and allow to rise for approximately 1 hour, or until buns have almost doubled and are touching.
- Preheat oven to 375 degrees Fahrenheit.
- Uncover pan and bake the buns about 30 minutes, or until nice and brown.
- Allow to cool for 1-2 minutes. Loosen the edges of the buns from the pan with a small sharp knife. Put a platter on top of the pan and flip the pan over to release the buns onto the platter. Cut apart and serve warm.
Makes approximately 1 dozen buns