Pecan Sticky Buns

Cuisinart original

The Cuisinart® Stand Mixer makes it easier than you’d ever imagine to make a large amount of light, silky smooth dough needed for sticky buns.

Yields

Makes 18 sticky buns

Ingredients

Sweet Dough:
3 cup warm water (105°F to 110°F)
3 cup granulated sugar, divided
2¼ teaspoons active dry yeast
½ cup fat-free milk
5 and ⅓tablespoons unsalted butter, cut into 1-inch pieces and at room temperature
1 large egg
3½ cups unbleached, all-purpose flour
¾ teaspoon kosher salt
Topping:
¾ cup pecans, chopped and divided
⅓ cup granulated sugar
¾ teaspoon ground cinnamon
1½ tablespoons unsalted butter, at room temperature
½ cup raisins
5 and ⅓tablespoons unsalted butter, melted
½ cup packed light brown sugar
nonstick cooking spray

Nutritional information

Nutritional analysis per sticky bun: Calories 259 (38% from fat) • carb. 36g • pro. 4g fat 11g • sat. fat 5g • chol. 32mg • sod. 109mg • fiber 1g

Instructions

To make dough:

Stir together the warm water, 1 teaspoon of the sugar and the yeast in the Cuisinart® mixing bowl. Let stand until foamy, about 5 minutes.

Once the yeast has proofed, add the milk, butter and egg. Attach the flat mixing paddle and mix on Speed 2 to break up egg. Add the flour and salt, and mix to just combine. Remove flat mixing paddle and attach dough hook.

Knead on Speed 5 until dough comes together as a ball and cleans the side of the bowl. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1½ hours.

To make topping/assemble buns:

In a small bowl, combine half of the pecans, sugar and cinnamon. Reserve.

Transfer dough to a lightly floured surface and punch dough down. Roll into a 20 x 12-inch rectangle. Spread with the softened butter (1½ tablespoons), sprinkle with cinnamon/sugar mixture and top with raisins. Beginning on long side (this is easiest if it is the side closest to you) roll dough up tightly and pinch seam to seal. Using a sharp knife, cut into 18 slices (about ¾ inch thick).

Pour melted butter evenly into a 13 x 9-inch baking pan. Sprinkle brown sugar and remaining pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with cooking spray and let rise in a warm place for 40 minutes. While buns are rising, preheat oven to 375°F.

Bake until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.