Pumpkin Sticky Buns With Pecan Bourbon Caramel Goodness Recipe 475

PUMPKIN STICKY BUNS WITH PECAN BOURBON CARAMEL GOODNESS RECIPE - (4.7/5)

Steps:

• STICKY BUNS: Melt the butter in heavy-bottomed saucepan over medium-high heat until it foams, about 5 minutes. As soon as it subsides and begins to have a nutty aroma, pull the saucepan immediately off the heat. The butter will burn quickly so be careful. Set aside to cool. Begin making the sticky dough in a large mixing bowl by sprinkling the yeast over the warm water. Let the yeast sit until slightly foamy and creamy, 5 to 6 minutes. Heat the milk and sugar in a small saucepan over low heat just until the sugar dissolves. Add the browned butter and set aside to cool. Add the cooled milk mixture to the yeast and whisk to combine. Add 15 ounces of the pumpkin puree and the salt and mix with a spatula. The dough will become sticky. Start adding the flour, one cup at a time until you have added all the flour. Feel the dough and if its really soft, add an additional 1/4 cup flour. Mix the dough with your hands. While still in the bowl, keep folding the dough onto itself, 2 to 3 minutes. Place the pumpkin dough in a larger lightly-oiled bowl. Cover the bowl with plastic and allow the dough to rise until it's doubled in size, 1 to 2 hours depending on the temperature in your kitchen. I place my dough in the laundry room, it's the warmest place in my house. When the dough has doubled in size, punch down the dough and either cover and chill the dough overnight or use it right away. In a medium bowl, combine the brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Toss to mix and set aside. Divide the dough into 2 equal pieces. Remove one piece at a time while keeping the other half covered with plastic wrap. Lightly flour a work surface. Shape the dough into a rectangle. Since the dough is super soft, you may need additional flour. Keep in mind too much flour will make the dough heavy and dry. Roll each piece of dough into a 12- by 18-inch rectangle. Brush off any excess flour. Spread half the softened butter on each rectangle of dough, leaving a 1-inch border across the top length of the dough, followed by the remaining 7 ounces pumpkin puree - it will be messy, thats ok - and then half the brown sugar mixture. Starting with the wider edge, start rolling the dough from the bottom upwards. Roll this as tightly as you can. When you come up to the 1-inch border, slightly pinch it together. Once completed, set the first log on a baking pan and chill while rolling the remaining dough. Repeat the steps with the remaining dough, making sure to chill each log in between. These logs can be chilled overnight or for 2 hours if you want to bake them the same day. These are much easier to cut when cold. CARAMEL: While the dough is chilling, place a small pan over low heat and melt the butter. Add the brown sugar, corn syrup and salt. Increase the heat to medium and whisk until the sugar and syrup are dissolved, 3 to 4 minutes. Remove from the heat, whisk in the bourbon. The caramel should look shiny. If not, put back on the heat for 1 minute. Preheat the oven to 350°F. Spray the muffin pans. Pour about 1 1/2 tablespoons of the warm caramel into each muffin mold. Drop 2 to 3 toasted pecan halves into the caramel. Set aside and allow the caramel to cool to room temperature. Set aside the extra caramel sauce and pecans. Cut each log of buns into eight 1 1/2-inch slices. Round up the buns and fit them into pans, cover with a damp cloth and place in a warm spot until they double in size, about 30 minutes. Bake the buns, 22 to 25 minutes. Its a bit hard to test for doneness due to the sticky (and yummy) caramel. I tend to slightly under-bake them by 1 to 2 minutes rather than over-bake. Carefully remove the buns from the oven and allow them to cool in the pan, 5 to 10 minutes. Place a baking pan on top of the muffin pan and quickly invert. The buns should slowly unmold. Reheat 1 to 2 minutes if they are sticking. Before serving, toss the remaining pecans with the caramel sauce and add spoonfuls over the tops. These are best eaten warm, not hot, out of the oven. COOKS NOTE: Use extra-large muffin pans to bake perfectly shaped sticky buns.

SALTED CARAMEL PECAN STICKY BUNS

Steps:

• Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
• Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
• Spray two 9-inch cake pans liberally with cooking spray.
• For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
• Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
• For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake until browned and baked through, 25 to 30 minutes.
• Immediately (and carefully as sauce will be very hot) invert onto a plate. 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 PUMPKIN PULL-APARTS

Steps:

• In a small saucepan, melt butter over medium heat. Add pecans; cook and stir 2-3 minutes or until pecans are fragrant. Stir in brown sugar, cream and honey; cook and stir until sugar is dissolved and mixture begins to darken. Pour into a greased 9-in. square baking pan., In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 2-1/4 cups flour, sugar, pie spice, salt, baking soda, baking powder and cinnamon. Cut in butter until crumbly. Add pumpkin, buttermilk, vanilla and yeast mixture; mix well., Turn dough onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough into a 9-in. square. Cut into 16 squares; arrange over pecan mixture. Cover with plastic wrap; refrigerate overnight., Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Uncover; bake 24-28 minutes or until golden brown. Carefully invert onto a platter; 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.

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.