Mother’s Day is just around the corner… So, if you haven’t started thinking about something special to do for your mom on Sunday, I’d recommend doing it now. Don’t say I didn’t remind you!
Making breakfast for your mom is a popular option… And, who wouldn’t love being pampered with a special breakfast? Whether you make her breakfast in bed or have a fun sit down breakfast with the family, it’s sure to be a hit!
Yellowdog probably won’t be making breakfast for me, and it’s probably better that way. I don’t really want to eat dog food, and I can only imagine the mess in the kitchen if she was attempting to make eggs. But, because I love to bake (and I have a much better record when it comes to cracking eggs), I’m always looking for something special to make for breakfast. As I was thinking about Mother’s Day, these Pecan Sticky Buns from Red Star Yeast caught my eye. They go great with a cup of coffee… And, you can also add eggs or fresh fruit for a more complete breakfast for your mom!
This recipe for sticky buns is easier than I expected. I’ve made a few different recipes in the past, and this is one of the easier recipes I’ve tried. It reminds me a lot of my grandmother’s roll recipe, which I often use as a base for cinnamon rolls. The dough comes together quickly and easily, and it can be made with a stand mixer, hand mixer, or even by hand, so no fancy equipment is necessary.
Since you might have to get up pretty early to have the sticky buns ready for breakfast on Sunday morning, you can certainly prepare them the night before and keep them wrapped in foil over night. To reheat them, simply pop them in a 200°F oven (in the foil) for a few minutes until they are warm and toasty.
If you want a slightly creamier (and richer) sticky topping, you can also add about 1/4 cup of heavy cream to the topping (after you have microwaved the ingredients). This will especially be good if you plan to make the rolls the night before and reheat them. It helps to soften the caramel topping just a bit… And, makes it extra tasty!
Pecan Sticky Buns
Makes 12 large sticky buns
(Recipe from Red Star Yeast; Used with permission.)
For the dough:
- 3 1/3 cups bread flour, divided
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 teaspoon Kosher salt
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup (1/2 stick) unsalted butter
- 1 egg
For the sticky topping:
- 1/3 cup unsalted butter
- 1/2 cup lightly packed brown sugar
- 3 tablespoons light corn syrup
- 1/3 cup chopped pecans
For the filling:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons lightly packed brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
Begin by preparing the dough. In a large mixing bowl, combine 1 cup of the bread flour, sugar, yeast, and salt. Meanwhile, heat the milk, water, and butter in a large microwave safe measuring cup to approximately 120-130°F. The butter does not need to melt. Add the liquids to the flour mixture in the mixing bowl. Add the egg, and beat on low speed to combine the ingredients (or beat by hand with a wooden spoon). Continue to beat on medium speed (or vigorously by hand) for about 3 minutes.
Continue to stir in the remaining flour by hand, using just enough flour ot make a soft dough. Knead on a lightly floured surface for 5 to 7 minutes, until the dough is smooth and elastic. Use additional flour as necessary, adding just enough to keep the dough from sticking to your hands.
Shape the dough into a smooth ball, and place it in a lightly oiled bowl, turning it to grease the top. Cover and let the dough rise until the imprint of two fingers remains (and the dough will just about double in volume).
Once the dough has risen, grease a 13 by 9-inch cake pan and set aside.
Jen’s Note – You can also use two round 9-inch cake pans and divide the rolls among the smaller pans.
Next, prepare the topping. Combine the butter, brown sugar, and corn syrup in a large microwave safe bowl (or measuring cup) and heat for about 1 minute on high. Stir to blend. Pour into the prepared cake pan. Sprinkle with the pecans.
To shape the rolls, turn the dough onto a lightly floured surface, and punch it down. Roll or pat the dough into a 15 by 12-inch rectangle. Spread the dough with the softened butter for the filling. Combine the remaining filling ingredients in a small bowl, and sprinkle over the dough. Starting with the shorter side, roll the dough up tightly. Pinch the edges to seal.
Cut the roll of dough into 12 slices. Place the slices, cut side up, on the topping in the prepared pan. Cover the pan and let the rolls rise in a warm place until an indentation remains when lightly touched.
As the rolls are rising, preheat the oven to 350ºF. Bake the rolls 25 – 35 minutes, until golden brown. Remove from the oven, cover the pan with foil, and invert the pan onto a wire rack. Let cool for one minute before removing the pan. Be careful – caramelized topping is very hot. Let the rolls cool before serving.
My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast. Though I have been compensated to write this post, all opinions expressed are my own.