Rick's Sticky Buns

Rick Cooks Home Sticky Buns
Overnight Caramel-Pecan Rolls

Sticky buns are a truly American pastry, originating in the early 17th century by Pennsylvania Dutch (German) settlers. They made a sweet dough, rolled it up into a long roll, divided the roll into smaller rolls, and baked in a layer of caramel. The baked rolls were then turned upside down into another platter so that the caramel was on top.

This updated recipe allows you to prepare the rolls the day prior, and bake in the morning so you can have hot rolls for breakfast. Today's sticky buns use cinnamon, but no doubt cinnamon was a great luxury in 17th century America, where available at all. It also uses pecans, another ingredient not found in original recipes (you can substitute walnuts).

Most recipes for sticky buns are for dozen rolls. It seems a waste to put forth the effort for only a dozen rolls, so this one, like many of the updated ones, doubles the quantity. I have found updated recipes that doubled the dough amount, but not the cinnamon filling or the caramel-pecan glaze. This recipe doesn't make that mistake.

You can use a bread machine to make the dough.

Use caution when inverting the pans to the platters right out of the oven. Make sure the platter is only slightly larger than the pan, so you can grip both at the same time. The idea is to avoid spilling any of the really hot melted caramel on yourself, which could spoil your day.

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Sticky Buns

*Makes 2 dozen rolls*

THE DOUGH
2 packages active dry yeast
c warm water (105 to 115°F)
2 c lukewarm milk (scalded then cooled)
1/3 c granulated sugar
1/3 c vegetable oil or shortening
3 t baking powder
2 t salt
1 egg
6 to 7 c all-purpose flour

THE CARAMEL-PECAN GLAZE
2 c packed brown sugar
1 c butter, softened
c light corn syrup
2 c pecan halves

THE SUGAR-CINNAMON FILLING
2 T butter, softened
1 c granulated sugar
3 T ground cinnamon

PREPARE THE DOUGH
Dissolve yeast in warm water in large mixing bowl. Stir in milk, 1/3 c sugar, the oil, baking powder, salt, egg and 3 c of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hours. (Dough is ready if indentation remains when touched.)

PREPARE THE CARAMEL
Heat brown sugar and 1 c butter until melted; remove from heat. Stir in corn syrup. Divide mixture between 2 baking pans 13x9x2 inches. Sprinkle each with the pecan halves.

ASSEMBLE THE ROLLS
Punch down dough; divide into halves. Roll each half into rectangle, 12x10 inches. Spread with the softened butter. Mix the sugar and the cinnamon; sprinkle half of the sugar mixture over each rectangle. Roll up, beginning at 12-inch side. Pinch edge firmly to seal. Stretch roll to make even.

Cut roll into twelve 1-inch slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

BAKE THE ROLLS
Heat oven to 350°F. Remove foil from pans. Bake until golden, 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Let pan remain a minute so caramel drizzles over rolls.

Original recipe from Pat Bowler