Author: Ciao Chow Linda via Dinneratthezoo.com
- FOR THE DOUGH:
- 1 packet active dry yeast ¼ ounce
- ¾ cup warm water approximately 100 degrees F
- ¾ cup warm milk approximately 100 degrees F
- ¼ cup granulated sugar
- ¼ cup butter melted
- 1½ teaspoons salt
- 2 eggs
- 5-5½ cups all purpose flour
- cooking spray
- FOR THE FILLING:
- ½ cup butter softened
- ¼ cup granulated sugar
- ¾ cup dark brown sugar
- 2½ teaspoons cinnamon
- ¼ cup currants or raisins
- FOR THE TOPPING:
- 2 cups pecans coarsely chopped
- ½ cup butter
- ¾ cup dark brown sugar
- ¾ cup heavy cream
- ¼ cup honey
- ¼ teaspoon salt
- FOR THE DOUGH:
- Place the water in the bowl of a stand mixer fitted with the paddle attachment.
- Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
- Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl.
- Beat for 2-3 minutes or until a smooth dough forms.
- If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
- Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
- Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.
- FOR THE FILLING:
- Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
- Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle.
- Spread the filling mixture evenly all over the dough.
- Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
- Cut the roll into 12 equal slices.
- FOR THE TOPPING:
- Melt the butter in a small pan over medium heat.
- Add the brown sugar, heavy cream, honey and salt, then bring to a boil.
- Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
- Pour ⅔ of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
- Sprinkle the pecans over the sugar mixture, then place the rolls on top.
- Cover and let the rolls rise until they've doubled, this should take about one hour.
- Preheat the oven to 350 degrees F.
- Bake the rolls for 30-35 minutes until golden brown.
- Let the rolls sit for 5 minutes, then invert the pan onto a serving tray.
- Warm the reserved topping and drizzle it over the top, then serve.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/12/pecan-sticky-buns.html
3.5.3251