Giant Pecan Sticky Buns Recipe


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient, Interest Group


 Firmly packed light brown sugar1⁄3 Cup (5.33 tbs)
 Light corn syrup1⁄3 Cup (5.33 tbs)
 Butter/Margarine2⁄3 Cup (10.67 tbs), softened
 Pecan1 Cup (16 tbs)
 Warm water3⁄4 Cup (12 tbs)
 Warm milk3⁄4 Cup (12 tbs) (105º to 115ºF)
 Active dry yeast2
 Granulated sugar1⁄3 Cup (5.33 tbs)
 Salt1 1⁄2 Teaspoon
 All purpose flour6 Cup (96 tbs) (6 to 6 1/2 cups)
 Ground cinnamon1 Tablespoon
 Chopped dates/Pitted dates8 Ounce, snipped


Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until sugar dissolves. Pour into greased 13- × 9- × 2-inch baking pan. Sprinkle pecans evenly in bottom of pan. Set aside.

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, 1/3 cup butter, granulated sugar, eggs, salt and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Roll dough to 18- × 24-inches. Melt remaining butter; brush on dough. Evenly sprinkle with cinnamon and dates; roll up from short end as for jelly roll. Pinch seam to seal; cut roll into 8 equal pieces. Place, cut sides up, in pan. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

To bake, remove from refrigerator. Uncover dough; let stand 10 minutes at room temperature. Bake at 375ºF for 40 minutes or until done. Invert onto serving tray.