CINNAMON PECAN STICKY BUNS
These sticky buns have to be started the night before, but they're so
delicious, they're worth the extra time.
packages active dry yeast (1 tablespoon plus 1 teaspoon)
cup plus 2 tablespoons warm milk (about 110°)
cups all-purpose flour
cup granulated sugar
pound (4 sticks) room temperature unsalted butter,
cut up, plus more for the pan
cups pecan halves
cups light corn syrup
cups packed dark-brown sugar
cup plus 3 tablespoons sour cream
In a small bowl, combine yeast and milk. Let stand until yeast is
creamy, about 10 minutes. In the bowl of an electric mixer, combine
flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix
on low speed until completely combined, about 3 minutes.
Increase the speed to high, and add butter, several pieces at a
time. When all the butter has been added, continue mixing dough until
it is smooth and shiny, 8 to 10 minutes. Transfer dough to a
parchment-lined 13-by-18-inch baking pan, and use your hands to spread
dough out to fit the pan. Cover the pan with plastic wrap, and place
in the refrigerator to chill overnight.
Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin
pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in
half lengthwise, keeping the two types separate. Pour 3 tablespoons
corn syrup into each muffin cup, and add about 1 tablespoon of brown
sugar to each muffin cup. Add about 2 tablespoons of the halved pecans
to each muffin cup, and set the filled muffin pan aside.
Remove dough from the refrigerator, and let stand at room temperature
until slightly softened, about 15 minutes. Roll out dough lengthwise,
1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula,
spread sour cream over the surface of dough, leaving a 1/2-inch
border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown
sugar. Cover brown sugar with chopped pecans, and roll dough up
lengthwise to form a roll 18 inches long by 3 inches in diameter.
Heat the oven to 350°. Using a sharp knife, slice dough into 1
1/2-inch-thick slices, and place in the prepared pan or pans, either
cut side down, until every cup is filled. Cover buns with parchment
paper, and let rise in a warm place until they rise 1/2 inch above
cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a
cookie sheet on the rack below to catch any drips. Rotate the pans
between the shelves to ensure even baking, until buns are dark golden
brown, about 40 minutes.
Remove the pans from the oven, and immediately turn buns out onto a
second parchment-covered cookie sheet. Replace any pecan halves that
fell off buns when turning them out. Place the cookie sheet on a wire
rack to cool.