Pecan Sticky Buns from Bread Machine Dough

Seems like a trend going on here.  Three exhausting weekends in a row doing yard work and three times I shuffled my weary bones in and made some type of sweet roll.

This time, I used my tried and true basic dough, in the bread machine and turned out some really yummy sticky buns.  Half were topped with pecans and the other half had both pecans and raisins.  You can omit either/both if you wish.

Pecan Sticky Buns

PRINT RECIPE
Make dough following:

Sweet-Dough Recipe 

ingredients:

1 large egg plus enough water to measure 1 cup

1/4 cup butter, softened

1 1/2 tsp. salt

3 cups bread flour

3 Tbs. Nonfat dry Milk

3-5 Tbs. sugar

2 tsp. Bread Machine Yeast

Add all of the ingredients in the order recommended by manufacturer of your bread machine (usually wet ingredients followed by dry ingredients and ending with the yeast).  Set the machine to dough setting.  When complete, remove dough from machine and allow to rest, covered for 5 minutes.

Make Glaze: (I used King Arthur Flour recipe for the glaze and sugar filling) 

1/2 cup light corn syrup
1 tablespoon rum, optional
3 tablespoons butter, melted

1 cup brown sugar, packed
1 cup chopped pecans

1/2 cup raisins (optional)

Stir together the syrup, rum (if you're using it) and melted butter.

Cinnamon Sugar Mixture

In small bowl, stir together:

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 tablespoon Flour

When dough is finished, lightly grease two 9" round cake pans.

Divide the glaze evenly between the pans. Sprinkle with brown sugar and pecans (and raisins, if using).

Transfer the dough to a lightly floured work surface, and roll it into a 16" x 12" rectangle. (I roll the dough on a silicone sheet)

Sprinkle cinnamon sugar mixture evenly over dough, leaving an uncovered strip about 1" wide along one long end of the rectangle.

Starting with the sugar-covered edge, roll the dough into a log the long way.

Using a serrated knife, slice the log into 16 slices.

Space eight buns in each of the prepared pans. Cover the pans, let rise till they spread out and touch one another, about 60 to 90 minutes.

While the buns are rising, preheat the oven to 350°F.

Bake the sticky buns for 15 minutes. Tent them lightly with foil, bake till light golden brown, about 10 more minutes.

Remove the buns from the oven, and loosen their edges with a knife. Carefully (the sugar is hot) turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.

Serve warm, or at room temperature. 

To Freeze:
After rolls have cooled, separate and place into a freezer container lined with waxed paper.  Thaw on half power about 20-30 seconds.
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