Pecan Cinnamon Sticky Buns
Pecan cinnamon sticky buns, silver medal winner in the 1988 Tampa Bay Chefs Open cooking contest.
List of Ingredients
1 loaf frozen bread dough, thaw and let rise
2/3 cup light brown sugar, packed, plus 3 tablespoons reserved
8 tablespoons margarine, divided into 6 and 2 tablespoons
4 tablespoons milk
3/4 cup pecan halves
1 tablespoon ground cinnamon
3 tablespoons raisins, optional
Shortening, to grease loaf and loaf pan
Recipe
Lightly grease frozen bread dough and place in a greased loaf pan. Cover
with a towel and place in a warm place to rise until it has risen over the
top of the pan, i.e. overnight.
Combine brown sugar and 6 tablespoons of the margarine cut into small
pieces. Melt in a microwave oven on 50 percent power for 1-2 minutes. When
melted, pour in milk and stir until smooth. Pour into a 7- by 103/4- by
11/2-inch baking pan. Place pecan halves on top of the margarine and sugar
mixture. (This can be done the night before so all you have to work with in
the morning is the dough while the oven is heating.)
When the dough has risen, empty it onto a floured board. Pat down into a
rectangle about 5- by 12- by 1/2-inch thick. Melt remaining 2 tablespoons of
margarine and spread on the dough. Sprinkle cinnamon and reserved brown
sugar on the dough. (You can add more or less of each to suit your taste.)
Add raisins if desired.
Roll dough up jelly roll fashion. Cut into 12 equal pieces and place in pan,
cut side down, on top of the pecans. Let rise about 15 minutes. Bake in
preheated 350 degree oven on the middle rack 25-30 minutes until golden
brown. Immediately remove from pan by turning upside down onto a sheet of
aluminum foil. Let cool a short time but serve warm with butter or
margarine. Makes 12 buns.
Caution: The sugar mixture is very hot. Be careful when removing the rolls
from the pan not to get any on you, as it sticks to skin and can cause a
painful burn.
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