Abigail's Old-Fashioned Sticky Buns

Ingredients:

  • 4 to 4 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup butter, cubed
  • 2 large eggs

Topping:

  • 1/3 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans

Filling:

  • 1/3 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 cup chopped pecans

The old saying goes that the way to a man's heart is through his stomach, and while Zacharias Hamilton comes to love Abigail Kemp for far more than her baking skills, these tasty breakfast treats create a craving in him that opens a door to deeper possibilities.

Directions:

1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans.

4. Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

5. Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°.

6. Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Recipe Source: Taste of Home