Caramel Pecan Sticky Buns

I inverted the rolls into another 13 X 9-inch pan to make them easy for travel

and kept them in a warm oven until I was ready to leave.  I also omitted the

pecans in the rolls and only covered 1/2 the top to appease the picky eaters.

Make caramel pecan sticky buns for your family and everyone gets to start the day off on the right foot.  This recipe is so easy; you don’t have to wait for the weekend to make it.  And, it’s so good; twelve rolls will probably feed 4 – 6 people (3 – 4 in my family).

Start by greasing a 13 X 9-inch baking pan and spread 1 cup chopped pecans, ½ cup maple syrup, and ½ cup light brown sugar evenly over the bottom.  Then, dot ½ stick of butter over the sugar mixture.

For the rolls, combine 2 cups flour, ¼ cup sugar, 1 package quick-rising active dry yeast, and 1 teaspoon salt in a large bowl.  Stir in 1 cup warm water (120 – 130 degrees Fahrenheit), 2 tablespoons softened butter, and 1 room temperature egg.  Beat until smooth; gradually stir in 1 cup flour until dough forms.  Cover with plastic wrap; let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough to a 15 X 12-inch rectangle.  Spread 4 tablespoons butter over the surface of the dough.  Top with ½ cup light brown sugar, 2 teaspoons cinnamon, and ½ cup finely chopped pecans.

Starting with the short side of the rectangle, roll up tightly.  Cut into 12 slices; place rolls in prepared pan.  To cut the rolls, use a piece of unflavored dental floss or a serrated bread knife.

At this point, you have two choices for the rolls; you can bake now or refrigerate until you’re ready to bake.  If you prefer to refrigerate, cover and refrigerate until ready to bake.  After you pull the rolls out of the refrigerator, let them set until they become room temperature.  If you’re short on time, warm up the oven until it becomes 350 degrees Fahrenheit and then turn the oven off.  Set the uncovered rolls in the oven and place a large pan of hot water below them and let them rise until doubled.  Bake at 375 degrees Fahrenheit for 25 – 30 minutes.

If you are not refrigerating your rolls, or your refrigerated rolls have come to room temperature, cover with plastic wrap and place in an unheated oven.  Place a large plan of hot water on the bottom rack.  Let rise until doubled, 30 – 45 minutes.  Bake at 375 degrees Fahrenheit for 25 – 30 minutes. 

Cool rolls for a few minutes and then invert pan onto a serving plate.  Serve warm.