“Nearly all my baking is done from scratch just like Mom used to do,” writes Tresa Jones of Seneca, Kansas. “I enjoy keeping that family tradition alive in this fast-paced world.
“When my sisters and I were growing up, sometimes the bread Mom made would come out of the oven just as we got off the bus from school. I still remember how good it smelled! A loaf of bread wouldn’t last long with the three of us.
“I don’t recall Mom ever making sticky buns, but she did make cinnamon rolls. When my husband Mike was in veterinary school, his lab partners were single guys and I would occasionally bake for them. One of them asked if I ever made sticky buns, so I experimented and this recipe was the result.”
She adds, “Mom was a farm wife and Dad grew wheat as a main crop, so I decided to combine my baking and wheat background—with a college degree in Baking Science. I worked in wheat research in Manhattan, Kansas, until Mike graduated and we moved to Seneca, where I was the bread baker for 22 years at a local restaurant until it closed.”
These ooey-gooey treats from Tresa are wonderful for a weekend breakfast.
Dissolve the yeast and teaspoon of sugar in the warm water in a large mixing bowl and let sit about 5 minutes until foamy. While that is sitting, put the milk and butter in a glass pitcher or microwaveable dish. Heat in microwave about 11/2 minutes to 110-115°. The butter does not need to melt totally. Add the eggs, sugar, salt, milk/butter and about 1/2 of the flour to the yeast mix. Stir until smooth. Gradually add the remaining flour, 1 cup at a time, until you get a firm but soft dough. Reserve the final 1/2 cup of flour and place it on the surface of the table. Turn the dough out on top of that last bit of flour and knead until smooth, about 10 minutes. The amount of flour will vary according to humidity levels in the flour and in your kitchen, so you might need a bit more. It is okay if the dough is soft, but it shouldn’t stick to your hands. Place in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 11/2 hours. Punch down and let rise again, about 30 minutes more. This can be done the night before, and the second rising can take place in the fridge while you sleep, which makes the rolls easier to bake for breakfast.
For the filling, combine the brown sugar and CINNAMON. Sprinkle about 2/3 of the cinnamon/sugar mixture on the bottom of a 17x12 baking pan with at least 2-inch sides (if the pan doesn't have sides, the sticky filling will spill out into the oven while baking and will set off the smoke detector—don't ask how I know that!). Drizzle the corn syrup over the cinnamon/sugar and then sprinkle the pecans over that.
After the last rise, place the dough on a lightly floured surface and roll to a roughly 30" x 15" rectangle. Spread with the softened butter and sprinkle evenly with the remaining cinnamon/sugar. Starting with the long end, roll the dough and pinch the edges together to seal to form a long roll. Cut the roll into 24 pieces (hopefully—a few less is okay!) and place on top of the sticky mixture. Let rise until double, 1/2-1 hour, then bake 20-25 minutes at 375°. Immediately after removing from the oven, invert the pan onto a piece of heavy cardboard or large cookie sheet covered with aluminum foil to remove the rolls and let cool. If the rolls aren't removed immediately after taking out of the oven, the sticky part cools and hardens and the rolls are very difficult to remove. Pick up any little bits of pecan still in the pan and place on the rolls. Let cool a bit before eating.
Nutritional Information: Serving Size 1 roll (111g); Calories 370; Calories from fat 120; Total fat 14g; Cholesterol 35mg; Sodium 260mg; Carbohydrate 60g; Dietary Fiber 2g.