Best Ever Overnight Pecan Caramel Sticky Buns Food

PECAN STICKY BUNS

Steps:

• Heat the milk in the microwave in a small bowl for 1 minute 30 seconds. Remove from the microwave and add slices of butter. Stir until butter has melted. If butter doesn't completely melt, heat for an additional 10 seconds in the microwave. Pour the warm milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface and let it sit for about 5 to 7 minutes or until you see bubbles on the surface which indicates that the yeast has been activated.
• Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add the sugar and salt and continue mixing to combine.
• Remove the paddle attachment and switch to the dough hook. Add 3 cups of flour and mix until the flour is completely incorporated. Add additional flour in ½ cup increments, mixing in between, until you've added a total of 4 cups. Continue mixing and add very small amounts of flour (⅛-cup to ¼-cup increments) until the dough has come together and is mostly holding on to the hook (some will still be at the bottom of the mixing bowl). You may not need the entire amount (I usually need about 4 ½ to 4 ¾ cup total). Continue mixing to knead the dough for about 5 or 6 minutes until the dough is smooth and elastic. Dough will be very sticky.
• Coat a large mixing bowl with nonstick cooking spray, lightly flour your hands and scrape the dough from the mixing bowl and into the prepared bowl. Form it into a ball with your hands and turn it over to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen cloth and allow the dough to rise in a warm place until doubled in volume, about 1 to 2 hours.
• Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll into a 14- x 18-inch rectangle. Pour the melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly.
• In a small bowl combine the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the melted butter.
• Roll up the dough, lengthwise, into a log, forming and shaping the dough with your hands to make it as even as possible. (Check length again after rolling and compress with your hands, if necessary, so it's 18-inches long). Trim and discard the uneven ends of the roll and then slice it in half. Then, slice each half into 6 equal size pieces for a total of 12 buns.
• Coat a 13- x 9-inch metal, glass or ceramic baking pan with nonstick cooking spray. Scatter the pecans evenly over the bottom of the pan. Be sure they are packed down evenly so the tops of the buns will all be coated with nuts.
• Melt the butter with the brown sugar, honey, and salt in a small saucepan over LOW heat. When the butter has melted, simmer the mixture, stirring constantly, for 1 minute,until it comes together into a thin caramel mixture. Stir in the vanilla extract and cook, stirring, for another 30 seconds. Remove from the heat and pour the mixture evenly over the pecans.
• Place the buns over the caramel pecan mixture (3-across width of pan/4-down length of pan). Cover the baking dish with plastic wrap and refrigerate overnight.
• The next morning, take the baking pan out of the refrigerator, remove the plastic wrap, and let it stand at room temperature for 30 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Bake for 22 to 30 minutes or until golden brown (buns will cook more quickly in a metal pan than in a glass pan). Place a piece of foil lightly over the top of the baking pan for the last 5 to 10 minutes of the baking time if needed, to prevent over-browning but to allow the buns to bake through to the center.
• Remove the pan from the oven and let the sticky buns cool for 5 minutes in the pan.
• Using oven mitts, carefully invert the pan onto a large serving platter or baking sheet (see tips below). Allow the pan to stay upside down over the rolls without lifting it for a few minutes and the warm topping will melt down the sides. Remove the pan. Serve warm.

BEST EVER OVERNIGHT PECAN CARAMEL STICKY BUNS

Steps:

• Melt the butter in a small saucepan over medium-low heat. Stir in the milk and sugar. Heat until lukewarm, about 110F, stirring so that sugar dissolves. Transfer the warm milk mixture to a bowl. Stir in the yeast. Allow to sit for 10 minutes to activate the yeast, then stir in the salt.
• Beat the whole egg and egg yolk together until combined, then stir into the yeast mixture. Stir in the flour 1 cup at a time until the dough comes together and is still a bit sticky. Scrape onto a floured work surface and knead for 5 minutes, or until smooth. Grease a large bowl and transfer the dough into it. Cover loosely with plastic wrap and allow to rise in a warm place for 2 hours, or until tripled in size.
• Melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Grease a 9x13-inch baking pan with melted butter. Pour the sugar mixture into the greased pan, spreading it over the pan in an even layer. Sprinkle with the chopped pecans.
• Punch down the dough and turn it onto a lightly floured work surface. Knead for a minute, then roll into a 15x12-inch rectangle.
• Melt the 4 tbsp of butter for the cinnamon-sugar filling and then brush it over the dough. In a small bowl, whisk together the cinnamon and sugar. Sprinkle over the buttered dough. Roll the rectangle up, jelly roll-style, along a long edge.
• Slice the rolled dough into 1-inch thick slices. Arrange them cut side up, over the pecans in the prepared pan. Cover with plastic wrap and refrigerate overnight.
• The following morning, remove the pan from the fridge and allow it to warm for 1 hour. Meanwhile, heat oven to 350F. Put the pan with the sticky buns in the oven and bake until golden brown, about 35-40 minutes.
• Remove from the oven and cool for 5-10 minutes. Invert the pan onto a large serving plate or baking pan. Serve warm.

CARAMEL-PECAN STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

CARAMEL PECAN STICKY BUNS

Steps:

• Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
• For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
• For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
• Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.