CARAMEL-PECAN STICKY ROLLSPrint Recipe
- ½ cup milk
- ½ teaspoon white sugar
- ½ teaspoon salt
- ¼ cup butter
- ⅛ cup warm water
- 1 (.25 ounce) envelope active dry yeast
- 1 egg
- 2½ cups all-purpose flour
- 2 tablespoons butter, softened
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons light corn syrup
- 1½ tablespoons water
- 3 tablespoons butter
- ¾ cup packed brown sugar
- ½ cup pecan halves
Pour milk into small saucepan; set over medium heat. Heat until a skin starts to form on top. Remove from stove; stir in salt and ¼ cup butter. Cool to lukewarm. Place ⅛ cup warm water in small bowl; stir in ½ teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes. In large bowl, stir cooled milk mixture and yeast for 2 minutes with electric mixer on medium. Add egg; mix well. Use large wooden spoon to stir in flour ½ cup at a time.
Mix well until mixture forms a dough. Knead on floured surface, adding flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in oiled bowl; turn once to coat top. Cover and let rise until doubled in size, 1 to 2 hours. Punch down dough; let rest on counter and prepare caramel topping: In medium bowl, mix corn syrup, 1½ tablespoons water, 3 tablespoons butter and brown sugar until smooth. Spread even layer on bottom of 9×9-inch baking dish. Place pecan halves upside down in rows over sugar mixture. Set aside.
On lightly floured surface, roll out dough to 9×12-inch rectangle. Spread with 2 tablespoons butter. Mix ¼ cup white sugar with cinnamon, sprinkle over butter. Roll up dough, starting at long end, to form a log. Pinch seam to seal. Cut roll into 1-inch rounds; place into baking dish. Set in a warm place to rise until doubled, about 30 minutes. Preheat oven to 350 degrees F; bake rolls 20 to 25 minutes, until golden brown. Invert baking pan onto cutting board or clean cookie sheet while still warm so caramel topping is on top.