Texas Pecan Sticky Buns
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 Tbsp. instant yeast, double strong
3 Tbsp. 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 tsp. salt
Cinnamon Smear:
3 Tbsp. Saigon Cinnamon
1 tsp. fresh orange zest
1/4 tsp. allspice
1 tsp. ginger
1/2 cup sugar
1/4 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
