December 22, 2013

Rum Sticky Buns

My mother recently gave me this recipe that she got from one of her coworkers.  I don't think I've ever made sticky buns.  I like them and all, it's just that I prefer cinnamon rolls so that's what I usually make.  However, since Christmas is just around the corner, I thought I'd give this one a try.  Cinnamon rolls and sticky buns remind me of Christmas for some reason.

These rolls are delicious!  I'm thrilled to be able to add this to my arsenal of recipes.  I omitted a few ingredients just because of personal preferences and I altered the recipe so that most of the work can be done the night before, and they turned out amazing.  Filling, but oh so yummy!  Mom - tell your coworker that we loved this recipe please.  I promise next time you visit to make these for you....I think you'll love them too!

Rum Sticky Buns

1 cup warm milk
1 package active dry yeast
1/2 cup brown sugar
5-5 1/2 cups flour
1 stick of unsalted butter, room temp
2 eggs
1 tbsp cinnamon
1 tsp salt
1 cup + 3 tbsp brown sugar
3 tbsp regular sugar
2 tsp cinnamon
1 cup pecans, chopped
1/2 cup honey
2 sticks unsalted butter, melted
1/3 cup rum
1 1/2 cups pecan halves

Pour warm milk into the bowl of an electric mixer fitted with a dough hook.  Stir in the yeast and 1/2 cup brown sugar and let it stand for 5 minutes.  Add 2 cups of flour, 1 stick of softened butter, 2 eggs, 1 tbsp cinnamon and 1 tsp salt and turn mixer on med-low to mix it all together.  Gradually add 3 more cups of flour and let the mixer combine it all together for 5-10 minutes.  If it's not forming a ball of dough add the last 1/2 cup flour a little at a time until the dough doesn't stick to the sides.  Dough should form into a nice elastic smooth ball.  Spray a large bowl with cooking spray, then add the dough to the bowl turning once to coat.  Place plastic wrap, or a towel over the bowl and put bowl in a warm place to let rise for 1 hour (I stuck mine in a slightly warm oven.  

For the filling:  In the bowl of a food processor, add 3 tbsp brown sugar, 3 tbsp regular sugar, 2 tsp cinnamon and 1 cup chopped pecans.  Pulse to combine then set aside.  After the dough has risen to double it's original size, punch it down and pour it onto a lightly floured surface.  Roll the dough out into a rectangle shape, about 1/3" thick.  Sprinkle the filling evenly over the dough.  Roll the dough, starting at one long edge, towards the other edge and pinch it together.  Spray a pan large enough to fit all the rolls with cooking spray (doesn't matter what kind of pan because you will be transferring them to a 13x9 baking dish the next morning).  Slice the log of rolled dough into about 1" thick slices - you should get about 12-14 rolls.  Place into pan, cover and let rise another hour.  After an hour, place them into the fridge to set overnight.

In the morning, about an hour & half before you want to eat, take the rolls out, and let them set on the counter for 30-60 minutes.  Preheat oven to 350.  To make the sticky topping:  melt the 2 sticks of butter on low heat, then add 1 cup brown sugar, 1/2 cup honey and rum, whisking to combine really well.  Stir in the pecan halves, then pour the mixture into a 13x9 baking dish.  Place rolls into the baking dish on top of the sticky topping, then place baking dish in oven and bake for about 30 minutes.  Remove from oven and let it set for 10 minutes.  Invert the buns onto a large platter and serve immediately.  These are best nice and hot, but really they are fabulous at room temp as well!