Rum Pecan Sticky Buns

Ooey-Gooey

All-Purpose Flour Sugar Salt Instant Yeast Whole Milk Unsalted Butter Eggs Brown Sugar Cinnamon Nutmeg Dark Corn Syrup Salted Butter Rum Pecans

RECIPE INGREDIENTS

Mix dry ingredients

1

In the bowl of an electric mixer, combine flour, sugar, salt, and yeast.

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Melt butter and milk

2

In a small saucepan, heat milk and butter until butter melts. Cool to between 120 degrees and 130 degrees.

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Mix

3

Pour into dry ingredients. Mix together.

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Mix

4

Add egg and mix in. Knead 10-12 minutes, until dough is smooth and elastic.

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Let Rise

5

Allow to proof at room temperature until doubled in bulk, about 1-1 1/2 hours.

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Stir

6

Combine sugars and cinnamon in a small bowl. Set aside.

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Make syrup

7

Heat butter, sugar, corn syrup, cinnamon, and nutmeg in a small saucepan.

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Stir

8

Stir in rum.

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Pour

9

Pour rum syrup into the bottom of the pan. Sprinkle with pecans. Set aside.

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Roll

10

Roll dough into a 12"x18" rectangle.

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Fill

11

Brush with melted butter. Sprinkle with filling mixture.

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Roll

12

Beginning with the long side, roll dough jellyroll-style.

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Cut & place in pan

13

With a serrated knife, slice into 1"-1 1/4" rolls. Lay rolls on top of syrup.

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Proof

14

Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1-1 1/2 hours.

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Bake

15

Bake rolls for 25 minutes, or until golden brown and cooked through.

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Turn out

16

Remove from oven and turn out onto serving tray.

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