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Texas Pecan Sticky Buns

September 11, 2017

 

 

Sticky buns are always a favorite. Traditionally, they're a little difficult to get out of the pan without dropping hot molten caramel and nuts all over your countertop. Never fear! Our chef has a cheating method that she has used for years in the bakery. In fact, she says that what nobody ever tells you is that you can start with a really good cinnamon roll recipe and top them with sticky-bun topping and save yourself a lot of heartache when it comes to getting them out of a pan. Here's her favorite recipe for drop-dead delicious sticky buns without the hassle. 

 

Texas Pecan Sticky Buns

 

Sponge:

1/4 cup Texas Pure Milling All Purpose Flour

1 tablespoon instant yeast, double strong

3 tablespoons water

 

Dough:

1/3 cup pineapple juice, canned

1/4 cup softened, unsalted butter

1/3 cup brown sugar

3 large eggs

2 Tbsp.  vanilla extract

3 cups Texas Pure Milling All Purpose Flour

1 1/4 teaspoons salt

 

Cinnamon Smear:

3 Tbsp. Saigon Cinnamon

1 tsp fresh orange zest

1/4 tsp allspice

1 tsp ginger

½ cup sugar

¼ cup butter

1 tsp vanilla

 

Sticky Bun Topping:

2 jars Smucker's Simple Delight Salted Caramel ice cream topping 

1 lb chopped pecans

 

Directions:

  • In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

  • Add the pineapple juice, butter, brown sugar, eggs and vanilla, mixing until well combined.

  • Whisk together the remaining flour and salt before adding to the liquid ingredients.

  • Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl

  • Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours

  • Lightly grease a standard sheet pan.

  • Gently deflate the dough. Roll out the dough on a well-floured surface to a rectangle 12 inches by 24 inches.  In a medium bowl combine the cinnamon smear ingredients and spread the smear in a thin layer over the surface of the dough, leaving a one inch area clear at the edge of the 24 inch side. Roll into a tight log and pinch edges together. Divide it into 12 equal pieces, by dividing in half, then in halves again. Place one inch apart on the greased sheet pan. 

     

  • Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy.

  • Toward the end of the rising time, preheat the oven to 350°F.

  • Bake the rolls for 17 to 22 minutes, or until the internal temperature reads 190°F on a digital thermometer.

  • While rolls are baking, combine all ingredients for pecan sticky bun topping in a medium bowl.

  • Remove the rolls from the oven, and after a few minute top each roll generously with pecan sticky bun topping.

     

  • Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Yield: 12 large Sticky buns

 

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