Tuesday, October 9, 2012

Sticky Pecan Mini-Buns Recipe

Sticky Pecan Mini-Buns

These were good. These were very, very good. Delicious, in fact!
There’s a nice grocery store named Petty’s in Tulsa, Oklahoma and for years and years they’ve sold packages of mini-pecan rolls. Any time I’m in the general area, I pick up a package for my husband and kids to enjoy for breakfast the next day. Then I eat them on the way home and throw away the empty evidence.
Here’s my make-at-home version of the little one-bite wonders. None of that annoying find-a-place-in-town-to-ditch-the-empty-packaging nonsense to worry about!
I like that in a sticky mini-bun recipe.
Make a half-recipe of this cinnamon roll dough.


Melt a stick of butter in a small skillet or saucepan.

Throw in a cup of finely chopped pecans.

Then add a cup of corn syrup. Light or dark, whichever you have on hand.

And a couple of teaspoons of vanilla.

Then stir ‘em around, let ‘em bubble up, then turn off the heat and set ‘em aside.
Roll out the dough into a 30 inch-by-8 inch rectangle—in other words, wide and narrow. Drizzle on melted butter…

And sprinkle on some sugar.

If you think you’ve added enough sugar…add a little more. A healthy and mature approach, to be sure.

Next, sprinkle on some cinnamon.

Then roll it into a neat and tidy roll.
Spoon some of the pecan mixture into mini-muffin tins, making sure to get plenty of syrup in with the pecans.

Then slice 1/2-inch slices and lay them, cut side up, in the tins.

This looks like a colon. I’m sorry. Actually, it looks like a pancreas.
Actually, never mind.

Let them rise for 15 to 20 minutes or so

Bake them for 15 to 18 minutes, until they’re golden brown.

Turn them out of the pan, and don’t fall to pieces if a few pieces fall off. Just use a knife or spoon to quickly stick them back on. UPDATE: According to some friends that have made these, it’s easier to turn them out if you let them cool in the pan for at least twenty minutes.



And yum. These are delightful and bite-sized and try eating just one or two of them. It can’t be done. Enjoy, guys!

Recipe: Sticky Pecan Mini-Buns

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  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 2-1/2 teaspoons Active Dry Yeast
  • 4 cups Flour
  • 1/2 cup (additional) Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 2-1/2 teaspoons Salt
  • 2 sticks Butter
  • 3/4 cups Sugar
  • 2 Tablespoons Cinnamon
  • 1 cup Finely Chopped Pecans
  • 1/2 cup Light Corn Syrup
  • 2 teaspoons Vanilla Extract

Preparation Instructions

To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm.
Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour.
After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside.
In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.
Melt additional 1 stick of butter. Set aside.
To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.
Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.
Bake for 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least 20 minutes. Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
These are divine with coffee in the morning.

Source: thepioneerwoman.com

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