Cinnamon Sticky Buns

By jeenikeen

Ingredients

• Dough:
• 4 cups Best For Bread White Flour
• 1/3 cup (75 mL) granulated sugar
• 1 tsp (5 mL) salt
• 2 packages (2 1/4 tsp/11 mL each) instant yeast
• 1 cup (250 mL) milk, warm
• 1/3 cup (75 mL) butter
• 1 egg
• Topping:
• 1 cup (250 mL) packed brown sugar
• 1/2 cup (125 mL) butter
• 1/4 cup (50 mL) corn syrup
• 1 cup (250 mL) halved pecans
• Filling:
• 2 tbsp (30 mL) butter
• 3/4 cup (175 mL) chopped pecans
• 1/4 cup (50 mL) packed brown sugar
• 1 1/2 tsp (7 mL) cinnamon

Details

Servings 12
Preparation time 100mins
Cooking time 130mins
Adapted from robinhood.ca

Preparation

Step 1

Dough:

1. Combine 2 cups (500 mL) flour, sugar, salt and yeast in large bowl. Add milk, butter and egg. Beat 1 minute. Stir in enough remaining flour to make a soft dough.

2. Knead dough on floured board for 5 minutes. Place in greased bowl. Cover with plastic wrap. Let rise in warm place until doubled, about 1 ¼ hours.

Topping:

3. Bring brown sugar and butter to a boil in a medium saucepan, stirring constantly. Remove from heat. Stir in syrup. Pour into 13" x 9" (33 x 23 cm) pan. Sprinkle pecan halves on top.

4. Punch down dough. Roll out into 15" x 10" (37 x 25 cm) rectangle. Spread with butter.

Filling:

5. Combine pecans, brown sugar and cinnamon. Sprinkle over dough. Starting at long side, roll up tightly, pinching seam to seal. Cut into 15 pieces. Place in pan. Cover tightly with plastic wrap. Refrigerate 12 to 48 hours.

6. Preheat oven to 350°F (180°C).

7. Bake uncovered in preheated oven for 25 to 30 minutes, or until golden. Let stand 3 minutes in pan, then invert onto serving platter.