Pecan Sticky Buns

You know these are good when you only get 1 1/2 out of the whole batch.  Husband and the baby were a bit in love with these...which you can see the pictures at the bottom for proof.  When they were gone, Justin said to me "We're going to keep that recipe so we can make them again, right".  I don't know where the "we" came into play with this, as his only participation was eating them....but regardless, I shall keep the recipe.

Bottom

This recipe is adapted from a page I ripped out from the Better Homes and Gardens magazine.  I tried to condense their wordy directions.

Pecan Sticky Buns

Dough:
1/4 warm water
1 pkg yeast
3/4 c. milk, warmed
6 T butter, softened
1/4 cup sour cream or yogurt
2 eggs 
1/4 cup sugar
1 T salt
5 1/2 ish cups flour

Combine water and yeast with a pinch of sugar until activated.  Add milk, butter and sour cream.  Add eggs, sugar and salt.  Knead in flour, one cup at a time until soft dough forms. Transfer to greased bowl, cover.  Let rise in warm place for 90 minutes.

Topping:
1/2 cup butter, softened
1 cup brown sugar
1/4 cup honey
3 T water
3/4 cup chopped pecans

Combine butter, brown sugar, honey and water.  Spread on the bottom of a 9x13 pan.  Sprinkle nuts on top.

Filling:
1/4 cup butter, melted
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup raisins

When dough has finished rising, punch down, roll into a 18x15 inch rectangle.  Spread with butter.  Mix brown sugar and cinnamon and sprinkle on top of the butter.  Sprinkle raisins.  Roll the long way.  Cut into 12 slices and place in prepared 13x9 pan.  Press down gently.  Let rise for an hour.  Bake 350 for 40 minutes.


What are you doing mama?

I see what it is!  I love sticky buns!

I want this one to be mine.  All mine.