Yum! Yum! Yum! This recipe makes 40-50 sticky buns...plenty for now..freeze some for later. I combined two recipes to make these heavenly sticky pecan rolls.
Dough:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages (4 1/2 tsps) active dry yeast9 cups all-purpose flour
1 heaping tsp baking powder
1 scant tsp baking soda
1 TBS saltFilling:
2 cups softened butter
1/4 cup ground cinnamon for sprinkling
2 cups sugar
Pecan Caramel Topping: *This is only enough topping for 1/2 of the recipe, about 24 rolls*
3/4 cup packed brown sugar
1/4 cup heavy cream
2 TBS light corn syrup
1/2 tsp table salt
1 cup chopped pecans, toasted
For the dough, heat the milk, vegetable oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine.
You may use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
To assemble the rolls, remove half the dough from the bowl. On a floured surface, roll the dough into a large rectangle, about 30 x 10 inches.
To make the filling, spread 1 cup of the softened butter over the surface of the dough. Use your fingers to spread the butter evenly.
Sprinkle 1/8 cup of the ground cinnamon and 1 cup of the sugar over the butter.
Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
When you reach the end, pinch the long seam together. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log. Set aside.
Generously grease pie pans or a 9 x 13 pan with softened butter. Set aside.
To make the pecan caramel topping, boil the brown sugar, cream, corn syrup and salt in a saucepan over medium-low heat, for 2 minutes. The topping is only enough for about 24 rolls (a 9x13 pan). You will need to double the topping if you are making this full recipe.
Pour the hot caramel mixture into the greased pan(s). Sprinkle toasted pecans over the caramel. Set aside.
Transfer the dough logs to a cutting board and with a sharp knife, make 1 1/2 in slices. One log will produce about 20-25 rolls.Place the sliced rolls in the pans being careful not to over crowd. I was able to fit 24 rolls in one 9 x 13 pan.
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Or you may cut this second log into 4 separate logs. Wrap each log well and freeze for later. When ready to use, remove from freezer, let thaw and follow recipe above.
Preheat the oven to 375 degrees. Cover the pans with a kitchen towel and set aside to rise on the counter top for a least 20 to 30 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.
Let rolls rest 5 minutes in the pan; then carefully turn pan upside down onto a serving platter.
Sources: Cinnamon Rolls: The Pioneer Woman Cooks - Ree Drummond
Caramel Pecan Topping: Cuisine At Home Magazine, October 2012 issue
