Allrecipes – April-May 2019

4. Cut dough in half. Roll each half
   into a 6x14-inch rectangle on a
   lightly floured surface. Mix together
   cinnamon and remaining cup brown
   sugar in a small bowl. Brush ¼ cup
   melted butter evenly on dough
   rectangles and sprinkle with cinnamon
   mixture. Starting with a long side,
   roll each rectangle into a log.


5. Cut each log crosswise into 9 rolls;
   arrange rolls over sauce and pecans
   in pans, 9 to a pan, evenly spaced.
   Cover and let rolls rise in a warm spot
   until doubled, about 30 minutes.
   Preheat oven to 375°F.


6. Bake until browned and cooked
   through, 25 to 30 minutes.
   Immediately (and carefully) invert
   each pan onto a plate. Serve warm.
   armagazine.com/salted-caramel-
   pecan-sticky-buns
   PER ROLL: 401 CAL; 18G FAT (8G SAT); 6G PRO;
   56G CARB; 2G FIBER; 147MG SODIUM; 31G SUGARS


7. Heat milk, water, white sugar,
   and ¼ cup butter in a saucepan
   over medium heat, stirring, until
   warm (120°F to 130°F) and butter
   almost melts. Transfer to a large
   bowl. Stir in yeast; let stand until
   foamy, 5 to 10 minutes.


8. Stir in egg and vanilla. Stir
   in 4½ cups flour and ½ tsp. salt until
   a dough forms. Knead, adding more
   flour as needed, until dough is smooth
   and elastic, 8 to 10 minutes. Transfer
   to a very large oiled bowl; cover with
   a towel and let rise in a warm place
   until doubled, 1 to 1½ hours.


9. Meanwhile, combine 1 cup brown
   sugar and ½ cup butter in a small
   saucepan. Cook, stirring, over medium
   heat until sugar dissolves, about
   5 minutes. Stir in cream and ¼ tsp.
   salt and remove from heat (do not
   boil). Divide thick sauce equally
   among 2 lightly greased 9-inch round
   cake pans; sprinkle with pecans.

     41 REVIEWS

1 cup milk

½ cup water

½ cup white sugar

¾ cup butter, plus ¼ cup melted

butter for filling

2 Tbsp. active dry yeast

(spooned from a 4-oz. jar or

from three 0.25-oz. packets)

1 egg

1 tsp. vanilla extract

4 ½ to 5 cups flour

¾ tsp. kosher salt

2 cups packed dark brown sugar

3 Tbsp. heavy cream

1 ⅓ cups chopped pecans, toasted

2 tsp. cinnamon

“I did not put the

salt in the caramel;

instead, I sprinkled

sea salt in the

prepared pans. It

created the same

kind of saltiness

I love in salted

caramel candies.”

• QUEENKEY

“Put foil on the

lower shelf of the

oven in case your

pans bubble over

with goodness.”

• CLAMMERNANA

salted caramel pecan sticky buns

TRENDINGHANDS-ON 30 MIN TOTAL 2 HR, 30 MIN MAKES 1½ DOZEN SUBMITTED BY RAE

ALLRECIPES.COM 40 APRIL/MAY 2019