Pecan Sticky Buns

Prep Time:
30 mins

Cook Time:
30 mins

Additional Time:
40 mins

Total Time:
1 hr 40 mins

Servings:
24

Yield:
2 dozen

Ingredients

Directions

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.

Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.

Preheat the oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts (per serving)

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