Pecan Roll Recipe with Caramel Sauce

Pecan Roll Recipe with Caramel Sauce

Pecan Sticky Buns are the best hot sticky bun recipe out there, made just the way grandma on the farm made them with a caramel pecan sauce.

Ingredients :

• 3 teaspoons active yeast , or 1 packet
• 1 cup whole milk
• 1/4 cup sugar
• 1 teaspoon coarse sea salt
• 2 eggs , whisked
• 3 1/2 cups flour
• 1/4 cup vegetable shortening , melted (not oil)
• cooking spray
• 4 tablespoons butter
• 1 cup light brown sugar
• 1/2 cup light corn syrup
• 1 cup pecans , chopped
• 2 tablespoons salted butter , melted
• 1 cup light brown sugar
• 4 teaspoons cinnamon

Directions

1. Heat the whole milk in the microwave for 1 minute (scalded milk), but not over 112°F. In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, combine the yeast, sugar and salt.
2. Add the hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
3. Stir in the whisked eggs and then half of the the flour.
4. Mix with the bread hook until mixture is fully incorporated and dough drapes off of the hook. You can also use a large wooden mixing spoon and work those arm muscles!
5. Stir in the melted shortening and remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
6. Roll the dough into a ball and place into a large, well greased mixing bowl. Turn once to cover all exterior. Cover the bowl with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
7. In a small saucepan, melt the butter, brown sugar and corn syrup over low heat. Stir until brown sugar is dissolved and fully incorporated and remove from heat.
8. Spray a 9×13 baking dish or two 9-inch circular pie plates with cooking spray. Pour the melted brown sugar mixture evenly into the bottom of the dish(es). Sprinkle with the pecans. Allow the topping to cool while you roll the dough.
9. Turn dough out onto a lightly floured surface. Roll into a rectangle, approximately 14×22 inches. Brush the melted butter over dough and sprinkle evenly with the cinnamon-sugar mixture.
10. Roll the dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on top of the pecan topping (either all 12 in the 9×13 or 6 and 6 in pie plates).
11. Cover the rolls with a damp kitchen towel and allow to rise for an additional 30 minutes.
12. Preheat the oven to 375°F. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
13. Remove and allow to cool for 5 minutes. Now is the tricky part, you have to flip this bad boy onto a large platter. Choose a serving dish that is larger than your cookware and be careful not to burn yourself. Invert and serve warm.
14. If you've tried this recipe, come back and let us know how they were in the comments or star ratings.