Food recipes
Pecan Sticky Buns
Pecan Sticky Buns Ingredients: sugars, brown sugars, brown spices, cinnamon, ground honey butter, without salt nuts, pecans wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powde...
Pecan Sticky Buns
Ingredients:
sugars, brown
sugars, brown
spices, cinnamon, ground
honey
butter, without salt
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425 degrees.
Grease 9-inch round metal cake pan.
Prepare filling: In small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
To prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally.
Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
To prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
In small bowl, mix buttermilk and 5 tablespoons butter.
With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
Turn dough onto lightly floured surface, and knead 8 to 10 times or just until smooth, about 30 seconds.
Pat dough into 12" by 9" rectangle.
Brush dough with 1 tablespoon butter, then sprinkle with filling.
Starting at one short end, roll up dough jelly-roll fashion.
With seam side down, cut dough crosswise into 8 slices.
Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
Bake buns 28 to 30 minutes or until golden.
Remove pan from oven.
Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
Remove baking pan.
Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
Wrap any leftovers in foil, and store at room temperature up to 3 days.
Ingredients:
sugars, brown
sugars, brown
spices, cinnamon, ground
honey
butter, without salt
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 425 degrees.
Grease 9-inch round metal cake pan.
Prepare filling: In small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
To prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally.
Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
To prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
In small bowl, mix buttermilk and 5 tablespoons butter.
With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
Turn dough onto lightly floured surface, and knead 8 to 10 times or just until smooth, about 30 seconds.
Pat dough into 12" by 9" rectangle.
Brush dough with 1 tablespoon butter, then sprinkle with filling.
Starting at one short end, roll up dough jelly-roll fashion.
With seam side down, cut dough crosswise into 8 slices.
Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
Bake buns 28 to 30 minutes or until golden.
Remove pan from oven.
Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
Remove baking pan.
Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
Wrap any leftovers in foil, and store at room temperature up to 3 days.