Pecan Sticky Buns

I made these pecan stickies for my dad. My dad will be 96 on the 18th, so whatever I can make for him, I do!! These pecan stickies meet all the flavor needs of a stickie lover. They have a cinnamon filling, a heavy layer of pecans, tons of buttery goodness, what more could you want?

They are super delicious; I hope you try them! They are worth the effort!

• 3/4 cup whole milk, warmed, not hot
• 1 tablespoon instant dry yeast
• 1/3 cup sugar
• 1/2 cup very soft butter
• 4 1/2 cups flour
• 3 eggs
• 1/8 teaspoon salt
• 1 teaspoon vanilla

For the filling:

• 1 stick very soft butter
• 2 Tablespoons cinnamon
• 1 cup brown sugar

For the pecan layer:

• 1 cup melted buttter
• corn syrup
• 1 1/2 cup brown sugar
• 3 cups chopped pecans

First thing, preheat your oven to 350*

Now place your warmed milk into your mixer bowl along with the yeast and the sugar, let sit for about 10 minutes till it gets bubbly.

Now add your melted butter, eggs, flour, vanilla and salt.

Mix well till the dough comes together and forms a ball.

Place the dough into a lightly oiled bowl and turn so it gets oiled on both sides.

Now cover with a tea towel and sit on the warm stove top to rise till doubled.

You will know it is ready when you can make 2 indentations with your fingers into the dough. (about 1 – 1 1/2 hours)

Now prepare a 9 x 13 pan with pan spray, spray it well.

Now melt the butter and pour into your pan.

Now add corn syrup to cover the butter, probably a cup, but I don’t really measure this, I just pour

Now cover the corn syrup with brown sugar, a good layer, cover it all to the edges of the pan.

Now place your chopped pecans on top of the layers. I make 4 rows of heavy pecans from the short side. It is not important, but I find I get more pecans on the rolls that way. Set aside.

Now turn out your dough onto a floured surface. Pat the dough out to a big rectangle.

Now spread your dough with the very soft butter, with your hands.

Now spread the brown sugar over the butter, now sprinkle the dough with cinnamon. You can do this to your own liking, I use a heavy layer, it is how we like it.

Now roll your dough from the long side, then cut your roll into 12 pieces. Start in the middle, cut in 2. Then cut each half in half, then each 4th into 3 pieces. Use a measuring tape or ruller if you need to, it will hep you get even rolls.

Now carefully place the rolls into your prepared pan. Make 4 rows of 3. Cover with your tea towel and let rise till double. (about 1 hour)

Now put in your hot oven and bake for 20- 25 minutes.

Now take them out of the oven and sit them on a cooling rack for about 5 minutes.

Now it is time to flip your rolls.

This part is a little tricky if you have never done it. I take a piece of non-stick tin foil, (if you don’t have that, just spray your tin foil with pan spray)

Place the foil onto the pan of rolls.

Now take your cooling rack and place that on top of your pan of rolls covered with the foil.

Now carefully grab the pan on 2 ends and flip it onto the foil and the colling rack.

Now take hot pan carefully off of the rolls.

Now…….if you can resist them……let them cool for a while.

Now grab a warm roll, a cup of coffee, and enjoy your hard work! Soooooo delicious!!