I think I have mentioned here before that I am strongly inclined to do big breakfast on the weekend. Well this is yet another over-the-top breakfast venture I took on: homemade sticky rolls. Of course I got started making them only to realize I didn’t have enough flour or butter to make these… So I had to pause halfway through and hit the Publix around the corner.
But in the end, despite letting them rise without the correct amount of flour and totally skipping the second round of rising, they came out quite tasty! Definitely fulfilled my sugary breakfast craving! Plus, they reheated beautifully, couple seconds in the microwave and it was back to warm gooey perfection.
Ooo, and by the way, these were technically suppose to be mini sticky buns… but I wasn’t feeling the mini version, so I went big!
Sticky Buns (adapted from Martha Stewart Living)
2 Tbs active yeast
1/3 c warm water
1 c milk
1 c butter, softened
3 lg eggs
1/3 c sugar
2 tsp salt
1 tsp vanilla
4 to 6 c flour
1 c butter
¼ c sugar
1 ¼ c packed brown sugar
1 tsp cinnamon
1/2 c packed light brown sugar
1/2 c pecans, chopped
1 tsp cinnamon
1 tsp ground nutmeg
¼ c melted butter
Make dough: stir together yeast and warm water in a small bowl. Let stand until foamy, about 5 minutes. Whisk together milk, butter, eggs, sugars, salt, and vanilla until combined. Add yeast mixture and mix for another minute. Add 4 c of flour and mix until smooth. Slowly add more flour while you mix, up to 2 c, until dough no longer sticks to bowl.
Kneed dough on a lightly floured surface until smooth. Put dough in a lightly oiled bowl and set somewhere warm to rise for an hour.
Make Topping: melt butter in a medium sauce pan, stir in sugars and cinnamon. Cook over low heat until sugars dissolve completely and mixture begins to boil. Remove from heat and set aside.
Make Filling: toss together the sugar, pecans, cinnamon, and nutmeg.
Assemble: Punch down dough and turn out onto a lightly floured surface. Roll out dough into a large rectangle, brush with melted butter, top with filling leaving a ½ inch border. Roll dough into a log, staring at a long side. Pinch dough edge to seal and roll seam side down. Use a very sharp knife to slice the dough into 2 inch rounds.
Pre-heat oven to 400°.
Pour topping into a 9” round pan, transfer rolls to the pan, placing end pieces cut side up. Bake for about 30 minutes, until golden and bubbly.
Flip over onto a plate and serve warm.