Pecan Sticky Buns from Bread Machine Dough

 

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How do YOU eat a sticky bun?

Whether you call them sticky buns or cinnamon rolls, you probably have a technique to eating them.

The non-messy type person probably uses a knife and fork and cuts dainty bites to savor along with tea in a pretty China cup.

The practical type might forgo the pageantry and simply take a bite and enjoy its delicious taste with their mug of black coffee.

Then there is the enjoy-the-experience type who slowly unrolls the gooey bun, tearing off pieces as they take it to their mouth letting it melt therein.

The Cinnamon Roll.

There’s nothing better than a home-baked cinnamon bun. It is warm, gooey, and fingerlickingly good!

This recipe makes two round pans with 8 buns in each. Top the sticky buns however you please. I topped half with pecans and the other half had both pecans and raisins.  You can omit either/both if you wish or substitute walnuts for the pecans.

My ages old bread machine just keeps on going. It makes the best dough with very little effort. I think it has lasted so long because I rarely bake in it. I make dough and shape it into rolls, braided bread, pizza or other yeast treats and then bake in the oven. You certainly can bake in the bread machine and it is so convenient, but I still prefer to use the oven.

After the cycle is complete, this is the lovely dough that is produced.

After combining the glaze ingredients, pour into prepared pans.

Sprinkle on the brown sugar and nut mixture. Set aside.

Roll out the dough into a 16″ x 12″ rectangle. I like to roll on a silicone mat because it doesn’t stick and I don’t need to add additional flour. Sprinkle on the cinnamon sugar mixture to within 1-inch of the long end of the rectangle. Roll the dough into a log and pinch edge.

Using a serrated knife, slice the log into 16 pieces. Use care so you don’t cut into the silicon mat.

Space eight buns in each of the prepared pans.

Cover the pans; place in a warm, draft-free place and let rise until they spread out and touch one another, about 60 to 90 minutes.

While the buns are rising, preheat the oven to 350°F.

Bake the sticky buns for 15 minutes. Tent them lightly with foil, bake until golden brown, about 10 more minutes.

Turn the baked buns onto parchment paper or cooing rack. Yum! They are as delicious as they look! Call in the gang, if their noses didn’t already bring them, to enjoy warm, gooey, sweet and scrumptious pecan stick buns.

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Pecan Sticky Buns

Make dough:

INGREDIENTS:

1 large egg plus enough water to measure 1 cup

1/4 cup butter, softened

1 1/2 tsp. salt

3 cups bread flour

3 Tbs. Nonfat dry Milk

3-5 Tbs. sugar

2 tsp. Bread Machine Yeast

Add all of the ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast).

Set the machine to dough setting. Push start. After just a couple of minutes, I like to peek in and, using a spatula, scrape down any ingredients on the side of the pan. This probably isn’t necessary but I do it anyway.  

When the cycle is complete, remove dough from machine and allow to rest, covered for 5 minutes.

Glaze:

In a small bowl, stir together:

1/2 cup light corn syrup

1 tablespoon rum, optional

3 tablespoons butter, melted

Brown Sugar & Nut/Raisin topping:

In another small bowl, combine:

1 cup brown sugar, packed

1 cup chopped pecans

1/2 cup raisins (optional)

Cinnamon Sugar Mixture

In a third small bowl, stir together:

1/2 cup granulated sugar

2 teaspoons ground cinnamon

1 tablespoon flour

DIRECTIONS:

• When dough is finished, lightly grease two 9″ round cake pans.
• Divide the glaze evenly between the pans. Sprinkle with brown sugar and pecans (and raisins, if using).
• Transfer the dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle. (I roll the dough on a silicone mat)
• Sprinkle cinnamon sugar mixture evenly over dough, leaving an uncovered strip about 1″ wide along one long end of the rectangle.
• Starting with the sugar-covered edge, roll the dough into a log the long way.
• Using a serrated knife, slice the log into 16 slices.
• Space eight buns in each of the prepared pans. Cover the pans, let rise till they spread out and touch one another, about 60 to 90 minutes.
• While the buns are rising, preheat the oven to 350°F.
• Bake the sticky buns for 15 minutes. Tent them lightly with foil, bake till light golden brown, about 10 more minutes.
• Remove the buns from the oven, and loosen their edges with a knife. Carefully (the sugar is hot) turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.

Serve warm, or at room temperature.

To Freeze:

After rolls have cooled, separate and place into a freezer container lined with waxed paper.  Thaw on half power about 20-30 seconds.