Golden Barrel

Blue Ribbon Pecan Sticky Buns

Gooey, cinnamon-y, and filled with pecans, these Pecan Sticky Buns are a winning recipe!

CourseBreakfast, Dessert

Servings

18buns

Servings

18buns

Ingredients

Dough

1tsp Golden Barrel organic cane sugar
1packet active dry yeast(1/4 oz size packet)
1/2cup warm water(110 degrees F)
1/2cup milk
1/2cup (1 stick) butter
1tsp salt
2 eggs, beaten
4cups all-purpose flour

Syrup

1/2cup (1 stick) butter
16 oz jar Mrs. Schlorer’s Turkey Table Syrup
1cup Golden Barrel organic cane sugar
1cup Golden Barrel Light Brown Sugar
1cup chopped pecans, divided

Filling

Instructions

In a large mixing bowl, dissolve sugar and yeast in warm water. Be careful the water isn’t too hot (it’ll kill the yeast) or too cold (won’t activate the yeast). It should be right around 110 degrees F. Let stand for 10 minutes until bubbly and foamy.
Warm the milk in a saucepan until it bubbles slightly, then remove from heat. Add the butter, sugar, and salt. Stir until butter is melted. Let cool until lukewarm.
Add milk mixture, eggs and 1 1/2 cups of flour to the yeast mixture. Mix well. Add remaining flour a 1/2 cup at a time until flour is fully incorporated. When dough has pulled together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl and place dough inside, turning it several times to coat in oil. Cover with a damp cloth and let rise in a warm place for 1 hour.
While dough is rising, melt 1 stick of butter in a small saucepan over medium heat. Stir in jar of turkey table syrup, sugar, and brown sugar. Bring just to boiling, stirring continuously. Pour evenly into 2 greased 8×8 (or 9×9) inch baking pans. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 1/2 cup sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18×15 inch rectangle. Brush with melted butter, leaving 1/2 inch border uncovered; sprinkle with cinnamon sugar mixture. Starting at long side, roll up. With serrated knife, cut into 18 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 350 degrees F.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for a few minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. Best eaten warm! When completely cooled, store in airtight container.