STICKY BUNS

By aheuv041

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Ingredients

SWEET DOUGH:
3 CUPS FLOUR
1/4 CUP SUGAR
2 1/4 TSP QUICK RISE YEAST
1 TSP SALT
1/4 CUP HOT MILK
2 TBSP UNSALTED BUTTER, AT ROOM TEMPERATURE
1 EGG, AT ROOM TEMPERATURE
1/3 CUP HOT WATER
CARAMEL SAUCE:
1/4 CUP UNSALTED BUTTER
1/3 CUP BROWN SUGAR
2 TBSP CORN SYRUP
1 TSP VANILLA
3/4 CUP CHOPPED PECANS
FILLING:
1/2 CUP BROWN SUGAR
1/4 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

WHISK 1 CUP FLOUR WITH 1/4 CUP SUGAR, YEAST, AND SALT. WHISK MILK, HOT WATER, 2 TBSP BUTTER AND EGG. USING A WOODEN SPOON, STIR ON 1 3/4 CUP FLOUR AND CONTINUE STIRRING UNTIL THE DOUGH STARTS TO COME TOGETHER. KNEAD DOUGH IN A BOWL UNTIL SMOOTH AND NOT STICKING, ADDING REMAINING FLOUR AS NEEDED FOR 3-4 MINUTES. COVER LOOSELY AND LET REST UNTIL DOUBLE IN SIZE (ABOUT 1 HOUR).

Step 2

MELT 1/4 CUP BUTTER WITH 1/3 CUP BROWN SUGAR, CORN SYRUP, AND VANILLA OVER LOW HEAT. COOK UNTIL BUBBLY (2-3 MINUTES). POUR INTO A 9 X 13 INCH BAKING DISH AND SPRINKLE WITH PECANS.

Step 3

COMBINE 1/2 CUP BROWN SUGAR WITH 1/4 CUP BUTTER. ROLL DOUGH ON A LIGHTLY FLOURED SURFACE INTO A 12 INCH SQUARE. SPREAD THE BROWN SUGAR / BUTTER MIXTURE. TIGHTLY ROLL AND SLICE INTO 12 ROUNDS ABOUT 1 INCH THICK. LAY ROUNDS CUT SIDE DOWN IN PREPARED BAKING DISH.

Step 4

BAKE AT 350 IN CENTRE OF OVEN ABOUT 25 MINUTES. COVER WITH FOIL FOR THE LAST 10 MINUTES IF BROWNING TOO QUICKLY. LET COOL FOR 5 MINUTES THEN FLIP THEM ONTO A BAKING SHEET SO STICKY MIXTURE IS NOW ON TOP!