Sticky Pecan mini buns…

Ingredients

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 2-1/2 teaspoons Active Dry Yeast
  • 4 cups Flour
  • 1/2 cup (additional) Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 2-1/2 teaspoons Salt
  • 2 sticks Butter
  • 3/4 cups Sugar
  • 2 Tablespoons Cinnamon
  • 1 cup Finely Chopped Pecans
  • 1/2 cup Light Corn Syrup
  • 2 teaspoons Vanilla Extract

Preparation Instructions

To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm.

Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour.

After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside.

In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.

Melt additional 1 stick of butter. Set aside.

To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You’ll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.

Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.

Bake for 15-18 minutes, or until golden brown. Remove pans from oven and invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

These are divine with coffee in the morning.

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