Ingredients: |
Ingredients: For the Rolls:
1 recipe Joseph's Dinner Rolls, (see recipe)
To Coat the Bottom of the Pans:
¾ cup salted butter
1 cup light brown sugar, packed
3 tablespoons heavy cream
1½ cups chopped pecans
For the Filling:
6 tablespoons salted butter, melted
½ cup granulated sugar
1½ teaspoons ground cinnamon
Non-stick cooking spray
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Directions: |
Directions:1). Make Joseph's Dinner Rolls according to the instructions through Step #6. Punch down the dough and turn it out onto a lightly floured surface and divide the dough into 2 equal pieces. The dough will be sticky, however, use as little flour as necessary to work with it. Tuck under the edges of each piece, cover them with a damp cloth, and let rest for 15 minutes.
2). Meanwhile, to make the sauce to coat the bottom of the pans, combine the brown sugar and butter in a small saucepan. Cook, over low heat, stirring until the sugar dissolves, about 5 to 7 minutes. Stir in the cream and remove from the heat, do not allow it to boil. Spray two 6-cup jumbo muffin pans with non-stick cooking spray and divide the sauce equally between the muffin cups then sprinkle with the pecans. Set aside.
3). For the filling, roll each piece of the dough out into a 17- by 11-inch rectangle, about ¼-inch-thick, lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Trim the edges straight and brush off any excess flour. Turn each rectangle so that the long side is parallel to the edge of the work surface. Spread each rectangle with 3 tablespoons of the melted butter, leaving a 1-inch border along the bottom edge. Stir together the sugar and cinnamon and sprinkle the sugar mixture evenly over the butter on each rectangle.
4). Working with one rectangle at a time, fold the top edge of the dough over about ¼-inch. Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. As you get close to the bottom edge, using two fingers, smear a ½-inch edge of the dough into the work surface to thin it out and ensure that the dough seals together. Roll the log onto the smeared edge and rock back and forth to seal. Position it seam side down and trim the ends to make a 15-inch log. Repeat with the second rectangle.
5). Slice each log into six equal pieces and place each cut side down into the prepared muffin pans with the sauce mixture. Cover and set aside in a warm place to rise until the dough fills the tins and is spongy to the touch, about 2 to 2½ hours.
6). Thirty minutes before the rolls are finished rising, preheat the oven to 350 degrees. Bake the rolls until lightly browned, about 20 to 22 minutes. Allow the rolls to cool in the pan for about 5 minutes, then turn them out onto a wire rack set over parchment paper. Spoon the pecan sauce over each roll. |
This recipe for Joseph's Pecan Sticky Buns is from