The rolled pieces, resting in the glaze to rise.
Fresh out of the oven and flipped over. See how hot the caramel glaze gets?
Adding toasted pecan pieces.
My Dutch friend, Mariana asked me to blog about these recently...
...after I teased her with an invitation to pop over for some!
So, until you can really visit, Mariana...
...this recipe will have to do! :)
Cinnamon Pecan Sticky Rolls
6 1/2 Tbsp (3.25 ounces) granulated sugar
1 tsp salt
5 1/2 Tbsp butter
1 large egg
1 tsp grated lemon zest
3 1/2 C flour
2 tsp instant yeast
1 1/8 to 1 1/4 C buttermilk at room temp
Cinnamon Sugar Filling
6 1/2 Tbsp granulated sugar
1 1/2 tsp cinnamon (or your own combo of spices)
1/4 C granulated sugar
1/4 C firmly packed brown sugar
1/4 tsp salt
1 stick unsalted butter at room temp
1/4 C corn syrup
1 tsp vanilla extract
1 cup pecans, chopped and toasted (reserve for addition after baking)
Cream the butter, sugar, and salt.
Add the egg and lemon zest and beat until smooth.
Start by adding 1 1/8 cups of buttermilk, the flour, and yeast.
Mix on low speed until the dough comes together, then switch to the dough hook if using a stand mixer.
Increase the speed to medium and knead for about 10 minutes (or 12 - 15 by hand). The dough should be silky and supple and somewhat tacky but not sticky. (Add the reserved 1/8 cup buttermilk if it's too dry.)
Coat a large bowl with oil and roll dough around in the bowl to coat with oil. Cover with plastic wrap and let it rise at room temperature until the dough doubles in size, about 2 hours.
After the dough has doubled, lightly flour your work surface. Roll out the dough to a large rectangle...about 13-inches square.
Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up very tightly into a long cylinder.
After rolling, pinch the seam shut. The middle will be a little bigger than the ends, so gently roll it so that the log evens out.
Cut the buns into 15 pieces (5 rows of 3 in a 9 X 13-inch pan)
Make the caramel glaze by beating the 2 sugars and salt with the softened butter in a mixer. Add the corn syrup and vanilla extract and beat until light and fluffy, about 5 minutes. Spread about the glaze on the bottom of the baking dish.
Place the cut pieces into the dish, cover with plastic wrap and let rise again
for about an hour.
Preheat the oven to 350°F (175°C). They will take between 35 and 45 minutes to bake.
Note: They may look browned on the outside, but still be undercooked inside.
If they are browned, but still gooey, cover them loosely with foil while they finish baking.
Let the buns cool until they are warm but not hot before serving, about 20 minutes.
Add the chopped, toasted pecans before serving.