Prepare dough:
Sift flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter and shortening until mixture is texture of coarse crumbs. Add milk and eggs; blend just until ingredients are moistened and dough forms. Cover dough and chill at least 1 hour.
Prepare Filling:
Cream brown sugar, butter and cinnamon until smooth. Set aside. Roll out dough on lightly floured surface, into 1/4‘ thick rectangle. Spread filling evenly on dough. Sprinkle 1/2 C. chopped pecans. Roll up dough, start with long side, jelly-roll style. Cut into generous 1″ thick slices.
Prepare Topping:
Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil, reduce heat to simmer. Cook 2 minutes, stirring until sugar is dissolved. Pour evenly into the bottom of a 9″ x 13″ pan. Sprinkle with 1/2 C. pecans. Arrange rolls, cut-side down, in pan.
Bake for 25 to 30 minutes, until golden brown. With cookie sheet or platter against baking pan, turn upside down. Cool until slightly warm and serve.
Pecan Sticky Buns
Prep Time: 1 hour 40 minutes
Cook Time: 30 Minutes
Total Time: 2 hours 10 minutes
Yield: 12 servings
Ingredients
For the Dough:
3 C. all purpose flour
1/3 C. granulated sugar
4 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. milk
2 med. eggs, beaten
For the Filling:
3/4 C. packed brown sugar
1/3 C. unsalted butter
1 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
For the Topping:
1/2 C. packed brown sugar
1/2 C. light corn syrup
3 Tbsp. unsalted butter, melted
1/2 C. chopped pecans
Directions
Preheat the oven to 375° F.
Prepare dough:
Sift flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter and shortening until mixture is texture of coarse crumbs. Add milk and eggs; blend just until ingredients are moistened and dough forms. Cover dough and chill at least 1 hour.
Prepare Filling:
Cream brown sugar, butter and cinnamon until smooth. Set aside. Roll out dough on lightly floured surface, into 1/4‘ thick rectangle. Spread filling evenly on dough. Sprinkle 1/2 C. chopped pecans. Roll up dough, start with long side, jelly-roll style. Cut into generous 1″ thick slices.
Prepare Topping:
Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil, reduce heat to simmer. Cook 2 minutes, stirring until sugar is dissolved. Pour evenly into the bottom of a 9″ x 13″ pan. Sprinkle with 1/2 C. pecans. Arrange rolls, cut-side down, in pan.
Bake for 25 to 30 minutes, until golden brown. With cookie sheet or platter against baking pan, turn upside down. Cool until slightly warm and serve.
