Sticky Pecan Buns

Updated at: Thu, 17 Aug 2023 10:04:54 GMT

Step 1

Combine your butter, milk, sour cream, egg, vanilla, sugar, and spices. Pop in the microwave for a minute to warm up the mixture so that the yeast activates.

Step 2

Add your flour, instant yeast, and toasted milk powder if using (highly recommend). Knead using a stand mixer, or by hand, for 8-10min or until the dough is tacky to touch. Keep in mind that this is an enriched wet dough so only add flour if it’s really sticky, otherwise oil your hands to work it. Let the dough rest in a warm place until doubled in size (1-2 hours).

Step 3

For the toffee, combine your ingredients, but only half of the heavy cream, in a pot. Whisk over medium low heat for about 30-40 minutes, or until mixture is thick and dark. Take it off the heat, and add the rest of the heavy cream. It will bubble but continue to whisk until mixture is smooth. Set aside to cool at room temperature.

Step 4

For the toffee, combine your ingredients, but only half of the heavy cream, in a pot. Whisk over medium low heat for about 30-40 minutes, or until mixture is thick and dark. Take it off the heat, and add the rest of the heavy cream. It will bubble but continue to whisk until mixture is smooth. Set aside to cool at room temperature.

Step 5

Roll the dough from the short side, and use a knife to mark where you will cut depending on how many rolls you want. Use unflavored dental floss to cut perfect-looking rolls.

Step 6

Pour the toffee in your baking pan and spread the chopped pecans on top. Place the cinnamon rolls in the pan (don’t crowd them) to proof for another 30 minutes. Preheat your oven to 350f in the meantime.

Step 7

Preheat your oven to 350f in the meantime. Bake the rolls for about 28-30min or until the top has browned nicely. Allow to cool and then you can flip the pan on to a cake stand if you’d like. Enjoy!

0 liked

0 disliked