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These are buxom, fist-sized buns guaranteed to stick your teeth together!
3 cups Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon granular lecithin (optional, but helpful)
2 tablespoons Baker's Special Dry Milk or non-fat dry milk
1 1/4 teaspoons salt
1 teaspoon Buttery Sweet Dough Flavor or Princess Cake Flavor or vanilla extract
2 tablespoons butter
3/4 cup water
3/4 cup Baker's Cinnamon Filling
1/4 cup water
1/2 cup cinnamon chips,cinnamon Flav-R-Bites(tm), or raisins (optional)
6 tablespoons sticky bun sugar
6 tablespoons golden syrup, light corn syrup, or maple syrup
1 cup pecan halves
Dough: Mix and knead together all of the dough ingredients--by hand, mixer or bread machine--to form a soft, smooth dough. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for 1 to 1 1/2 hours; it should almost double in size.
Filling: Mix the Baker's Cinnamon Filling with the water, it will make a stiff but spreadable paste. Set it aside.
Assembly: Turn the dough out onto a lightly greased work surface and roll it into an 8 x 20-inch rectangle. Spread the cinnamon filling over the dough, leaving a 1-inch margin free of filling on one of the short ends. Starting with the opposite short end, roll the dough into a log. Cut the log into six equal pieces.
Topping: Prepare a pecan roll pan by greasing it well; sprinkle each cup with 1 tablespoon Sticky Bun Sugar, 1 tablespoon of the syrup of your choice, and the pecans. Place one piece of dough in each cup. Note: You may also bake these rolls in a pan sized to hold them snugly; set them about 1 inch apart. Cover the pan (our large proof cover, works well here), and let the rolls rise for 45 minutes, or until they're puffy.
Baking: Bake the rolls in a preheated 350°F oven for 20 to 22 minutes. Remove them from the oven, and flip the pan over onto a piece of parchment, or another pan, to release the rolls. Scrape any filling remaining in the pan onto the rolls. Yield: 6 rolls.