Molasses Pecan Sticky Rolls Recipes

STICKY BUNS RECIPE

Steps:

• Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
• Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
• Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
• Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
• Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
• Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
• Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

MOLASSES PECAN STICKY ROLLS

Steps:

• Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
• Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
• For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
• Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
• Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.

MOLASSES STICKY BUNS RECIPE

Steps:

• Combine flour, sugar, salt, and yeast in a large bowl.
• Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
• Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
• Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
• Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
• In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
• When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
• Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
• Cover and let rise in a warm place until doubled in size, about 30 minutes.
• Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

PECAN STICKY BUNS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast, and salt; set aside.
• In a small saucepan, add the milk, water, and butter and cook over medium heat until the butter has melted and the mixture is between 120°F and 130°F, if it's too hot, allow it to cool until it reaches this zone.
• Add the milk mixture to the flour mixture while mixing on low speed until fully combined. Increase speed and knead the dough for 5 minutes. The dough will be smooth and elastic but will still look as though it is sticking to the sizes but should pull away easily with a rubber spatula.
• Transfer the dough to a large bowl greased with non-stick spray and flip it once so the side of the dough that first was on the bottom is now on the top and has cooking spray on it so it doesn't stick. Cover with plastic wrap and proof for 15 minutes, the dough should just about double in size in that time.
• Plop the dough out onto a lightly floured surface and use a lightly floured rolling pin to roll the dough into a large rectangle about 12x14-inches in size.
• While the dough is proofing, add all of the topping ingredients to a small saucepan and cook over medium heat, stirring frequently, until the butter has melted.
• Pour the mixture into a greased 9x13-inch baking pan and set aside.
• Melt 4 tablespoons of sugar and use a pastry brush to brush the butter onto the dough leaving a small border around the edge.
• Sprinkle the butter with the cinnamon, nutmeg, and light brown sugar and start rolling the dough up as tightly as possible starting from one of the shorter ends.
• Once fully rolled up, use dental floss to loop around the roll and cross the ends to slice through the dough. You can also use a very sharp chef's knife, but dental floss will give these rolls the best shape. I like to cut the ends of the dough off and cut 12 rolls that are about 1-inch thick.
• Arrange the rolls on top of the pecan mixture and cover with plastic wrap and proof for an additional 15 minutes.
• Preheat the oven to 375°F and bake the rolls for 25 to 30 minutes. The tops should be golden brown in color when done.
• Allow the buns to cool in the pan for 5 to 10 minutes before running a paring knife around the edges of the pan and inverting onto a serving dish and enjoying. Then come back and leave a review and rating!

PECAN STICKY ROLLS

Steps:

• Spray a 6 muffin tin with non-stick cooking spray and set aside; preheat oven to 350 degrees.
• In a small bowl, combine 2 tablespoons of the melted butter, brown sugar and water and stir until smooth; evenly spoon the mixture in the prepared pan.
• Sprinkle the chopped pecans over the sugar mixture.
• Unroll the crescent rolls, lightly press seams to seal, spread lightly with remaining 1 tablespoon butter and sprinkle with the cinnamon sugar.
• Roll up the dough and slice into 6 even slices, place cut side down into muffin tins; place muffin tin on cookie sheet and bake in preheated oven for 2o to 25 minutes or until cooked through and browned.
• Turn onto serving plate and serve immediately.

EASY MOLASSES STICKY BUNS

Steps:

• Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.