Ridiculous, inconvenient, consuming, can’t-live-without-each-other pecan sticky buns.
10 points to the person who can identify the quote above! Hint: the words pecan sticky buns replaced “love”. No cheating with google!
And now to the story behind the recipe. Isn’t there always one?
Growing up, before my family had a cottage of our own, we used to spend a good part of the summer up at my grandfather’s cottage in Northern Ontario. A small town with a huge lake, there wasn’t much in the way of entertainment with one exception: running into town on weekend mornings to snag the last of the famous chelsea buns from the local bakery.
Similar to a cinnamon bun, chelseas are sticky, messy but also caramely (is that a word?). When I came across this recipe from Baked Bree I couldn’t resist trying it out because it looked so similar to the treat I enjoyed growing up. The smell of these buns in my oven brought me right back to my childhood days – I could picture all the cousins eating them with our hands as we played rummikub at the kitchen table, our parents screaming “use a napkin!!!!” in the background.
This recipe is truly outstanding in taste. My only complaint is that when I flipped them over (after waiting 20 minutes for the “goo” to set), the buns/caramel was a bit on the soggy side. I think that my own fault as I prepared them the night before so they were sitting in the caramel sauce for about 12 hours before they were baked. So learn from my mistake and do not let them sit for more than the recipe suggests!
Even still, these buns are really tasty. It’s the perfect accompaniment for Sunday brunch or any occasion for that matter. For example, today I celebrated the fact that it was Sunday. See? It’s not hard to find something to celebrate.
By the way, the quote is from Sex and the City when Carrie is in Paris and (FINALLY!) comes to the conclusion by the end of the episode that Big is her soulmate. I mean, seriously. Mikhail Baryshnikov? What was she thinking? Actually, I have always been a loyal fan of team Aidan.
I have to give special credit to my close friend Jodine who helped me with this recipe! We made baking our fun Saturday night activity and thankfully she was there to lend an extra pair of hands because the dough was stickkkkkyyyyy. Thanks Jodes!
PECAN STICKY BUNS (from Baked Bree)
What You Need:
- 3/4 cup butter
- 1 1/2 cups light brown sugar
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 teaspoon salt
For the sticky buns:
- 1/2 batch No Knead Challah Dough
- 1/4 cup light brown sugar
- 1/4 cup sugar
- pinch cinnamon
- 1 cup toasted pecan halves
What You Need to Do:
- Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. If it separates, don’t worry about it. It all comes together in the end.
- Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.
- Let cool for 30 minutes. At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.
- Pour the goo into the bottom of a 9×13 pan. Scatter some the whole pecans on top of the goo.
- Roll the dough out into a large rectangle, about 12×16 inches.
- In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.
- Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.
- Place the rolls cut side up on top of the goo. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.
- Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.
- Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.
- These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.
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