Pecan-Cinnamon Sticky Buns

I had to share this recipe after  mentioning it in the last post. I believe everyone deserves the pleasure of biting into one of them. Don't let the length of this recipe scare you. Give it a try, it is so worth it!

DOUGH
 1 Tablespoon sugar
2 envelopes dry yeast
1/4 cup warm water
1/3 cup sugar
3 eggs
1 1/2 teaspoon salt
1 teaspoon vanilla
3/4 Cup whole milk
1/2 Cup unsalted butter
5 1/4 - 5 3/4 cup all purpose flour
butter softened for greasing bowl and pans

Directions:
In a small bowl dissolve the 1 Tablespoon sugar and yeast in warm water. Stir to combine and let stand about 5 minutes or until mixture is bubbly. Combine the 1/3 cup of sugar, eggs, salt. vanilla, milk, 1/2 cup melted butter, and foamy yest mixture. blend at low speed until smooth.  At same low speed add the flour, 1/2 cup at a time mixing until well combined.  Knead 3-5 minutes until dough is smooth and elastic. Butter a large bowl. Gather dough into a ball and place in bowl, turn dough to coat.  Cover bowl tightly, set aside set aside in a warm place to rise until doubled in bulk 1 - 1 1/2 hours.

CARAMEL PECAN TOPPING
3/4 cup brown sugar
1/2 cup butter (unsalted)
1/4 cup light corn syrup or honey
1 1/2 cup pecan hlaves or large pieces.  *toasted
2 Tablespoons sea salt
Directions:
In medium sauce pan combine brown sugar, butter, corn syrup (or honey), and salt. Bring to boiling over medium heat. Simmer uncovered for 1-2 minute or until butter is melted and combined. Meanwhile butter 2 9x1 1/2 inch round baking pans. Sprinkle half of pecans in the bottom of each pan. Drizzle 1/2 of the  caramel topping over the pecans in each pan. Sprinkle 1/2 tablespoon kosher salt or sea salt per pan, over caramel topping. Set aside to cool.
  
                                                                           CINNAMON-SUGAR FILLING*
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons cinnamon
3/4 cup of coarsely chopped pecans toasted
2/3 cup of currants/raisins (optional)

Directions:
In a small bowl combine brown sugar, sugar, cinnamon, and toasted pecans. Stir in currants if desired. Set aside. Reserve 3 Tablespoons butter

PUTTING IT ALL TOGETHER
 After the dough has doubled in size punch it down and knead it on a floured surface for 3 minutes than let it rest for 10 minutes.
Roll dough out into a 12 x 18 rectangle. Cover with the reserved 3 tablespoons of butter.  Sprinkle cinnamon-sugar filling evenly and 1/2 inch in from the edge of the dough.  Starting from the edge of the long side of the rectangle roll dough carefully, pinching edge to seal (not ends).  Cut into 14 even slices. I usually get  2 inches thick slices.  Arrange seven rolls to each round cake pan.  Cover. Set in fridge to slowly rise over-night.
BAKING
Take rolls out of fridge in the morning  and let stand at room temperature about 1/2 hour before baking, while preheating oven to 350 degrees.  While baking I put a drip pan under them to catch whatever caramel that bubbles over.  Bake for 30 - 35 minutes or until gold brown.  Remove from oven and carefully invert them onto a serving plate.

* For frosted cinnamon rolls instead of caramel rolls you can skip the caramel topping and top with frosting when done baking.  My frosting goes something like this:   2 tablespoons softened butter, 2 cups of powdered sugar, 1 teaspoon vanilla, and 4 tablespoons or more depending on desired thickness.  Whip it all together and that's it!