Pecan Sticky Bun Cookies Recipes

PECAN STICKY BUNS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

MINI PECAN STICKY BUNS

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
• For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
• Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
• Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
• Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

CARAMEL-PECAN STICKY ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

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.

CARAMEL PECAN STICKY BUN COOKIES

Steps:

• In large bowl, beat 1 cup margarine and sugar until light and fluffy.
• Add 1/2 cup corn syrup and egg yolks; blend well.
• Stir in flour; mix well.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
• Remove from heat. Stir in pecans.
• Refrigerate at least 10 minutes.
• Heat oven to 375°.
• Lightly grease cookie sheets.
• Shape dough into 1 1/2-inch balls.
• Place 2-inches apart on greased cookie sheets.
• Bake at 375° for 5 minutes.
• Remove from oven.
• Brush dough lightly with egg white.
• With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
• FILLING.
• Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
• Cool 1-2 minutes; remove from cookie sheets.
• Cool completely.
• Yield: 3 dozen cookies.

PECAN STICKY BUNS

Steps:

• Divide the dough in half and keep one half covered in the refrigerator while you work with the other.
• On a lightly floured work surface (marble is best), roll the dough into a rectangle 11x13-inch and 1/4-inch thick.
• Try to work quickly because the dough is so active that even the warmth of your hands may be enough to get it rising again.
• Dot the surface of the dough evenly with half of the butter (3/4 of a stick/6 tablespoons) and fold thee dough in thirds, as if you were folding a business letter.
• Turn the dough so that the closed fold is to your left and roll it out again, being careful not to roll over the edges.
• Fold th dough in thirds again, wrap well in plastic and refrigerate for 30 minutes.
• Repeat the rolling, dotting with the other half of the butter, folding and chilling with the other half of the dough.
• Now the filling:.
• Mix the sugar and cinnamon together in a small bowl.
• Remove the first piece of dough from the fridge and, on a lightly floured work surface, roll it into a rectangle 11x13-inch and 1/4-inch thick.
• Using a pastry brush, paint th surface of the dough with no more than half the beaten egg.
• Leaving the top quarter of the dough bare, sprinkle half the cinnamon sugar, half the raisins and half the pecans (or whatever you choose to use) over the dough, spreading as evenly as possible.
• Very lightly roll your rolling pin over the filling to press it into the dough.
• Starting from the base of the rectangle, roll the dough up into a log.
• Wrap the log up in plastic and freeze until firm, 45 minutes to one hour, so it will be easy to cut.
• Repeat the filling process with the second piece of dough.
• Note: the sticky bun logs can now be double wrapped and kept in the freezer for up to a month. If left to freeze solid, they should rest at room temperature for at least 15 minutes before you continue with the recipe.
• While the logs are chilling, prepare the pans.
• You will need two 9-inch round cake pans with high sides.
• Using your fingers, press one stick (4 ounces/8 tablespoons) of the softened butter evenly over the bottom of each pan; then sprinkle half the brown sugar evenly over the butter in each pan.
• Now shape the buns.
• Remove a log of dough from the freezer and, if the ends are ragged, trim them.
• Using a long sharp serrated knife and a gentle sawing motion, slice the log into seven slices (about 1 and 1/2 inch wide).
• Lay each slice on one of its flat sides, press the slice down with the palm of your hand to flatten it slightly, and then, with cupped hands, turn the slice around on the work surface two or three times to reestablish its round shape.
• Press three pecan halves, flat side up, onto the top of each slice so that the nuts form a triangle.
• Holding onto the nuts as best you can, turn the slices over (nuts on the bottom) into the prepared pan, placing six of the buns in a circle and the seventh in the center; the seams of the buns should face the outside of the pan.
• Repeat with the second log of dough.
• Allow the pans of sticky buns to rest, uncovered, at room temperature for 1 and 1/2 to 2 hours, or until the slices rise and grow to touch one another.
• Arrange the oven racks so that one rack is in the middle of the oven and the other is just below it and pre-heat the oven to 350°F.
• Put the pans of sticky buns on the middle rack and slip a foil or parchment lined sheet pan onto the rack beneath (to catch any dripping caramel).
• Bake for 35 to 40 minutes, or until golden brown.
• As soon as you remove the pans from the oven, invert them onto a serving dish (if you let them sit in the pans the sugar mixture will harden and you will have to re-heat the pans to get the buns out).
• Note: Be VERY careful. The brown sugar and butter mixture is molten and can result in very nasty burns. Also, don't serve until they have had a chance to cool a bit.
• These really are best the day they are made.

TENDER PECAN STICKY BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 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., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.