Labor Day long weekend is coming up. It means summer is almost over. With the weather we are having in Vancouver, it feels like it is over . It has been a busy yet memorable summer for me. It was the first summer since I started my food blog.
I was thinking of what to post, something to celebrate the end of a great summer. I was watching my favorite food show the other day when it featured this gooey sticky pecan bun. I was drooling and craving for a piece after watching it. It inspired me to look for a recipe that is easy to follow and doesn’t require using a stand mixer. I found a recipe that is similar and after making some changes; I started on the task of baking sticky cinnamon rolls from scratch. One dough in the garbage and two hours later, I was able to produce 12 sticky cinnamon buns that my family of four has enjoyed and devoured in only two days .
The recipe calls for 1 package of dry active yeast but I used quick rise instant yeast instead. Not only does it allow you to combine it directly with your dry ingredients, it also minimizes dough rising time in half. Feel free to use the traditional active dry yeast and adjust dough proofing accordingly. I have made these three times already and every time I was complemented on how good it was. Happy Labor Day long weekend everyone .
- 1 (8g) package quick rise instant yeast
- 1/3 cup white sugar
- 1 ¼ teaspoon salt
- ½ cup very warm water (heated in the microwave for 45 sec)
- ½ cup very warm milk (heated in the microwave for 45 sec)
- 1 egg
- 1/3 cup unsalted butter, softened
- 4-4 ¼ cups all-purpose flour
- Nonstick cooking spray
- ¾ cup brown sugar
- 4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 tablespoons light corn syrup
- 1 ½ cups pecan halves, chopped
- In a large bowl, combine yeast with 1 1/3 cups flour, sugar and salt. Stir in very warm milk and water. Add egg, butter and the remaining flour. Mix using your hands until incorporated, adding more flour if needed.
- Transfer dough in a lightly floured work surface. Knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl. Cover with plastic wrap and let rest for 10 minutes.
- Meanwhile, prepare the topping by melting ½ cup butter in a saucepan. Stir in corn syrup and brown sugar. Cook until sugar is dissolved. Pour into a 9X13 inch baking pan. Spread chopped pecans evenly over the mixture. Set aside.
- Prepare the filling by combining brown sugar and cinnamon. Set aside. On a lightly floured work surface, roll out dough to a 12X18 inch rectangle. Spread butter over dough and sprinkle with sugar-cinnamon mixture. Roll dough into a cylinder. Brush rolled dough with butter. Using a sharp knife cut dough into 12 rolls and place in the prepared pan. Cover with a dish towel and let rise for 1 hour or until double in size.
- Preheat oven to 375 °F. Place pan on a baking tray (to catch drippings from sides of pan) and put into the oven. Bake buns for 30 minutes or until golden. Remove pan from oven and immediately invert pan onto a serving tray.
- Serve and enjoy!
This recipe was adapted from Mark McGough as featured in “The Martha Stewart Show”.