Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast
Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed
Topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup light corn syrup
Chopped pecans
Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans.
Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.
Prepare Topping and place in greased pan. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 – 20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!
April 11th, 2012 | 
Author: 
Posted in
Here’s a really good one from Ina Garten that uses puff pastry:
http://www.recipecircus.com/recipes/Kimberlyn/QuickBreads/Easy_Sticky_Buns.html
and here’s one from Giada that uses frozen bread dough:
http://www.recipecircus.com/recipes/Kimberlyn/QuickBreads/Hazelnut_Cinnamon_Rolls_.html
I’ve made both and they are really good.
Best, Kim
Well, I thought that I would be able to make links, but I can’t do it the old way and I don’t see any icons to do it any other way.
I thought I had included the method for entering Links the old way but it may not be working. I will look into it.
JB
Testing http://cookbooksplus.com
another test![]()
http://recipecircus.com/logo.gif![]()
Tura – here’s my standby recipe for Sticky Buns.
PAT’S PECAN STICKY BUNS FOR ABM
Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast
Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed
Topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup light corn syrup
Chopped pecans
Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans.
Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.
Prepare Topping and place in greased pan. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 – 20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!