Pecan Sticky Bun Cookies Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Steps:

• For the sticky pecan topping: In a medium saucepan, combine the butter, brown sugar, heavy cream, maple syrup and salt and set over low heat until the butter is melted. Increase the heat, bring to a full boil and boil for 5 to 6 minutes; be careful to not let it boil over. Remove from the heat, add the vanilla and stir in the nuts. Let cool to room temperature, then chill overnight. This will help thicken up the caramel.
• For the cinnamon filling: Combine the brown sugar, cinnamon, salt and cayenne if using. Set aside.
• For the cookies: Unfold each piece of puff pastry on a lightly floured work surface. Roll the pastry ever so slightly to 10-by-10 inches. Brush off any excess flour from each side.
• Divide the cinnamon sugar filling between the two squares of dough, spreading it to three of the edges and leaving 1/4 inch at the top edge (for sealing the dough). Lightly roll over the sugar to ensure an even layer. Begin rolling up the pastry from the edge closest to you, toward the top of the dough. Make sure the roll is very tight, especially the first part-it needs to be compact. Paint the top edge with the egg white to seal the roll. Once sealed, gently roll the log to make it perfectly round. The diameter should be 1 1/2 to 1 3/4 inches. Freeze the rolls until firm, 1 hour or overnight. (Properly wrapped, the rolls can be kept frozen for 2 to 3 weeks.)
• Preheat the oven to 375 degrees F. You'll need three sheet pans lined with parchment and a cooling rack that fits the pan. Remove both logs (or bake only one) from the freezer. Cut each log into 1/2-inch disks. You should get 20 to 21 slices from each roll. Arrange the slices on the prepared sheet pans spaced 2 inches apart (they will spread). Lay a sheet of parchment over the cookies and place the cooling rack (feet side up) on top. We want the contact to force the cookies to bake flat; we're denying the puff pastry to puff.
• Bake one sheet pan of cookies at a time (keep the other sheet pans in the refrigerator until baking). Check after 10 minutes: The cookies should be beginning to evenly brown on the tops and bottoms. Rotate the pan and continue to bake until golden brown, another 5 to 6 minutes. Remove from the oven and carefully lift off the rack and the parchment. Let cool before removing the cookies from the pan. Continue baking the remaining cookies. Trim the sugar from around the edges.
• Once the cookies are cool, arrange them on a cooling rack with a parchment-lined sheet pan underneath to catch drips. Remove the pecan topping from the refrigerator and stir until well incorporated. Place 1 small spoonful of the pecan topping on top of each cookie. These are best eaten right away.

Steps:

• Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes.
• Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
• Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)
• Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours.
• While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside.
• When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary.
• Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log.
• Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature.

Steps:

• In large bowl, beat 1 cup margarine and sugar until light and fluffy.
• Add 1/2 cup corn syrup and egg yolks; blend well.
• Stir in flour; mix well.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
• Remove from heat. Stir in pecans.
• Refrigerate at least 10 minutes.
• Heat oven to 375°.
• Lightly grease cookie sheets.
• Shape dough into 1 1/2-inch balls.
• Place 2-inches apart on greased cookie sheets.
• Bake at 375° for 5 minutes.
• Remove from oven.
• Brush dough lightly with egg white.
• With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
• FILLING.
• Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
• Cool 1-2 minutes; remove from cookie sheets.
• Cool completely.
• Yield: 3 dozen cookies.

Steps:

• Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
• For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
• For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
• Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.