CARAMEL STICKY BUNS
It is by far the best sticky bread recipe ever! Mix the dough on Saturday afternoon and Sunday morning, you will have fluffy rolls, hazelnuts and ooey-sticky topped with cinnamon and brown sugar filling and covered with a deeply tasty caramel pecan sauce.
INGREDIENTS
For the dough
- 2 eggs
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 3/4 cup warm milk approximately 100 degrees F
- 1/4 cup butter melted
- 3/4 cup warm water approximately 100 degrees F
- 1 packet active dry yeast 1/4 ounce
- 5-5 1/2 cups all purpose flour
- cooking spray
For the filling
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 1/2 teaspoons cinnamon
- 1/2 cup butter softene
For the topping
- 1/4 cup honey
- 1/2 cup butter
- 3/4 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans coarsely chopped
- 3/4 cup dark brown sugar
INSTRUCTIONS
For the dough
First, place the water in the bowl of a stand mixer fitted with the paddle. Add the yeast sachet and let the yeast dissolve in water for 1 minute.
Then, add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth paste forms.
If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
Skip to the dough hook and knead the dough for 3-4 minutes or until it is smooth and elastic.
Place the dough in a large bowl covered with cooking spray. Cover the dough with plastic wrap and let sit for an hour, or until it doubles in size.
For filling
Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until homogeneous.
Place the dough on a lightly floured surface. Roll the dough into an 18 "x12" rectangle. Spread the filling mixture evenly over the entire dough.
Starting at the long end of the dough, roll it well, in the form of a jelly roll. Pinch the seams to seal the end of the roll.
Cut the roll into 12 equal slices.
For garnish
Melt the butter in a small saucepan over medium heat. Add brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low and simmer 2 to 3 minutes until the frosting is smooth and shiny.
Pour 2/3 of the filling mixture into the bottom of a 9 "x13" baking pan covered with cooking spray.
Reserve the rest of the filling for later use.
Sprinkle the pecans on the sugar mixture, then place the rollers on top.
Cover and let the rolls rise until they double, this should take about an hour.
Preheat the oven to 350 degrees F. Bake the rolls for 30 to 35 minutes until golden.
Let the rolls sit for 5 minutes, then turn the pan over on a serving platter. Reheat the reserved filling and pour it on top, then serve.
Happy Cooking Time.
