Pecan Sticky Buns

The Cast Iron Skillet Cookbook

https://www.cutoutandkeep.net/projects/pecan-sticky-buns • Posted by GMC Group

The cast iron skillet heats so evenly that these rolls come out golden brown, with an amazing caramel sauce on the bottom. Serve the buns right from the skillet or invert them onto a serving plate. They are sticky and irresistible. MAKES 1 DOZEN ROLLS

You will need

Dough
1 package dry Yeast ¼ cup warm Water 2 ½ cup All Purpose Flour 3/10 cup Granulated Sugar 1 tsp Salt 1 tsp Vanilla Extract ¼ cup Milk 2 Eggs 6 tbsp unsalted Butter , at room temperature
Glaze
⅗ cup packed Light Brown Sugar 6 tbsp unsalted Butter , at room temperature 3 tbsp Honey 3 tbsp dark Corn Syrup 3 tbsp Water 1 cup Pecans halves, coarsely chopped
Filling
2 tsp ground Cinnamon ¼ tsp freshly grated Nutmeg ½ cup Granulated Sugar 2 cup Raisins , softened in hot water and drained ¼ cup unsalted Butter , softened

Project Budget

Time

Difficulty

Description

The cast iron skillet heats so evenly that these rolls come out golden brown, with an amazing caramel sauce on the bottom. Serve the buns right from the skillet or invert them onto a serving plate. They are sticky and irresistible. MAKES 1 DOZEN ROLLS

Instructions

1. To prepare the dough, dissolve the yeast in the warm  DOUGH water in a mixing bowl. Let rest for 5 minutes. Add  cup of the "our, the granulated sugar, salt, vanilla, milk, and eggs to the yeast mixture. In a mixing bowl with dough hook attachment, mix on low speed or by hand until blended. Slowly add the remaining "our and mix well. Add the butter and knead or mix with dough hook until butter is incorporated and dough is smooth. Place in a well-greased bowl, cover with plastic wrap, and let rise until doubled in size, about 45 minutes. Punch down dough, knead a couple times, cover, and allow to double again in a warm place for 4 hours.

2. Whilethedoughrises,preparetheglaze.Placethebrown sugar, butter, honey, corn syrup, and water in an 8- or 10-inch cast iron skillet and mix well. Place the skillet over medium heat and cook, without stirring, until the butter is melted and the liquid is bubbling, about 5 minutes. Sprinkle the pecans evenly over the glaze, remove from the heat, and let cool.

3. Remove dough from bowl and transfer to a lightly floured surface. Roll the dough into a 10 x 15-inch rectangle. To prepare the #lling, mix together the cinnamon, nutmeg, granulated sugar, and raisins. Spread the so$ened butter over the dough, and sprinkle the dough with the sugar- raisin mixture. Roll up like a jelly roll (starting from the 15-inch side), and then cut into 1-inch slices by sliding a thread under the roll, crossing the ends over the top, and pulling tight. (!is way the dough isn’t compressed.) Place the slices "at on top of the glaze in the skillet, and let them rise for 30 minutes.

4. While the buns are rising, position a rack in the center of the oven and preheat to 375°F.

5. Bake the buns for 20 to 25 minutes, until golden brown and #rm to the touch. Protecting both hands with oven mitts, grasp the skillet and carefully turn sticky buns onto a slightly larger plate. Serve warm.