An easy recipe for pecan sticky buns. Everyone's favorite — gooey, sticky, and rich. Yummy!
Ingredients
- ½ teaspoons active dry yeast: 4 piece
- warm water (110 degrees F/45 degrees C): 0.5 cup
- ¼ cups buttermilk: 1 piece
- eggs: 2 piece
- ½ cups all-purpose flour: 5 piece
- margarine: 0.5 cup (softened)
- white sugar: 0.5 cup
- baking powder: 2 tsp
- salt: 2 tsp
- butter: 2 Tbsp (softened)
- white sugar: 0.5 cup
- ground cinnamon: 2 tsp
- pecans: 1 cup (chopped)
- packed brown sugar: 0.5 cup
- butter: 0.5 cup (melted)
Metric Conversion
Stages of cooking
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Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
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Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
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Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.
