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Sticky Buns I
Sticky Buns I
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Decadent cinnamon rolls with rich filling on a sticky pecan bed.
Ingredients:
  • 2.5 teaspoons active dry yeast
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 1.25 cups buttermilk
  • 5.5 cups all-purpose flour
  • 0.5 cup margarine, softened
  • 0.5 cup white sugar
  • 2 teaspoons salt
  • 2 tablespoons margarine, softened
  • 2 teaspoons ground cinnamon
  • 0.5 cup melted butter
  • 0.33333298563957 cup raisins
  • 0.66666698455811 cup chopped pecans
Instructions:
  • In a large mixing bowl, combine warm water and yeast until dissolved. Mix in buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder, and salt. Blend on low speed for 30 seconds, scraping the sides and bottom of the bowl. Beat on medium speed for 2 minutes.
  • Incorporate the remaining 3 cups of flour into the mixture until the dough is soft and slightly sticky. Knead the dough for 5 minutes, approximately 200 turns on a lightly floured surface.
  • Shape dough into a round, place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size.
  • Divide the dough in half and roll each piece into a 12x7 inch rectangle. Spread 1 tablespoon of soft margarine on each rectangle, then sprinkle 1/4 cup of white sugar and 1 teaspoon of cinnamon on each. Roll up each rectangle starting from the wider side, pinch the seams to seal well, and cut each roll into 12 slices.
  • Prepare the cake pans with a luxurious layer of melted butter, a sprinkling of brown sugar, and a generous amount of chopped pecans in each. Arrange 12 dough slices in each pan, ensuring there is a bit of space between them. Allow the dough to rise until doubled in size.
  • After baking at 375 degrees F (190 degrees C) for approximately 30 minutes, gently invert the pans onto a serving plate.

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