pecan sticky buns
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Easy Overnight Pecan Sticky Buns

Ingredients

  • 3 1/2 to 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages active dry yeast
  • 1/2 cup water
  • 1/2 cup very warm milk (120°F to 130°F)
  • 1/3 cup butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup corn syrup
  • 1 1/2 cups pecan halves
  • 1 cup chopped pecans
  • 1/4 cup chopped crisp bacon , optional
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter , melted
  • 1 tablespoon bacon grease

Instructions

  • In large bowl, mix 1/2 cup of the flour, the sugar, and yeast.
  • Add 1/2 cup of warm water and let stand until foamy
  • Add milk, salt, 1 1/2 cups of the flour, vanilla, butter and egg.
  • Beat on low speed one minute, scraping bowl often.
  • Beat on medium speed for 1 minute more.
  • Stir in remaining flour, one cup at a time until you have a soft dough that is easy to handle.
  • On a lightly floured surface knead the dough about five minutes or until smooth and elastic.
  • Place in a greased bowl that is twice the size of the ball of dough; turn to coat all sides of the dough.
  • Cover and let rise in a warm place for about 1 1/2 hours or until double and an indentation remains when you poke it with your finger.
  • Grease a 13 x 9 inch pan.
  • Heat 1 cup of brown sugar and 1/2 cup of butter to a boil, stirring constantly.
  • Remove from heat.
  • Stir in corn syrup and cool for a few minutes.
  • Pour into the bottom of the greased 13 x 9 inch pan and sprinkle with pecan halves.
  • Mix 1 chopped pecans, bacon,1/2 cup brown sugar, and cinnamon together.
  • Mix melted butter and bacon grease.
  • Punch dough down.
  • On a floured surface roll out the dough into a 12 x 10 inch rectangle.
  • Spread melted butter mixture over dough.
  • Sprinkle with the pecan mixture.
  • Roll up tightly and pinch long edge of the dough to seal.
  • Cut in 12 slices and lay cut side down over the pecan-caramel mixture in the pan.
  • Cover tightly and place in the refrigerator for 12 to 24 hours.
  • Heat oven to 350F
  • Uncover rolls and bake for 30 minutes, or until tops are golden brown.
  • Remove from oven and turn out onto a heat proof plate.
  • Let pan remain over the rolls for a minute or two to ensure all of the caramel drizzles onto the rolls.
  • Serve warm