Sweet Sticky Buns

I have always bought cinnamon rolls in a can and everybody loves those, but I got a wild hair and decided to try and make them myself. I was worried about how they would turn out, I always worry about how new things will come out. The dough was super sticky and I had a hard time getting it rolled out and then rolled back up into a jelly-roll shape once it was filled. Finally, I got it rolled up, sliced, and placed in the brown sugar pecan topping. I put them in the fridge overnight. So I got up this morning and baked them...they smelled amazing...once they were done I flipped them onto a serving tray and served them to my kids. My hubby was upset that he was going to miss out on them, but I told him he could have reheated ones tomorrow...I'll have to make a batch next week so he can have fresh ones! Anyway, I guess my first attempt at homemade sticky buns didn't go too badly!

I found this recipe in The All New Good Housekeeping Cookbook. The recipe calls for currants in the filling, but I didn't put them in mine.

Overnight Sticky Buns

Dough

1/4 Cup warm water
1 pkg active dry yeast
1 tsp plus 1/4 cup granulated sugar
3/4 cup milk
4 tbsp butter or margarine, softened
3 large egg yolks
1 tsp salt
about 4 cups all-purpose flour

Filling

1/2 cup packed brown sugar
1/4 cup dried currants
1 tbsp ground cinnamon
4 tbsp butter or margarine, melted

Topping

2/3 cup packed brown sugar
3 tbsp butter or margarine
2 tbsp light corn syrup
2 tbsp honey
1 1/4 cups pecans, coarsely chopped

Prepare dough: In cup, combine water, yeast, and 1 tsp granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.

In a large bowl, with mixer at low speed, blend yeast mixture with milk, butter, remaining 1/4 cup granulated sugar, egg yolks, salt, and 3 cups flour until blended. With wooden spoon, stir in 3/4 cup flour.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes, working in enough of the remaining 1/4 cup flour just to keep dough from sticking.

Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place until doubled, about 1 hour.

Meanwhile, prepare filling; In small bowl, combine brown sugar, currants, and cinnamon; Set aside. Reserve melted butter.

Prepare topping; In a 1 quart saucepan, combine brown sugar, butter, corn syrup, and honey; heat over low heat, stirring occasionally, until brown sugar and butter have melted. Grease 13" by 9" baking pan; Pour melted brown-sugar mixture into pan and sprinkle evenly with pecans.

Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. Roll dough into 18" by 12" rectangle. Brush dough with reserved melted butter and sprinkle currant mixture. Starting at a long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.

Place slices, cut side down, on brown sugar mixture in prepared pan in four rows of five slices each. Cover and refrigerate overnight at least 12 hours or up to 15 hours.

Preheat oven 375 degrees. Bake buns until golden, about 30 minutes. Remove from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove pan. Let buns cool slightly to serve warm or cook on wire racks to serve later.