thepioneerwoman3.0
Sticky Pecan Mini-Buns
These were good. These were very, very good.
👥 36 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 1h 30m🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●knife
- ●oven
📝 Preparation Steps
1
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.
2
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.
3
After ⏱️ 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside.
4
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.
5
Melt additional 1 stick of butter. Set aside.
6
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.
7
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.
8
Bake for ⏱️ 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least ⏱️ 20 minutes. 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.
9
These are divine with coffee in the morning.
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