Sticky Pecan Mini-Buns

from tastykitchen.com

Prep Time 1 Hour30 Minutes Cook Time 15 Minutes

Servings 36

Difficulty Easy

Ingredients

• 2 cups Whole Milk
• ½ cups Canola Oil
• ½ cups Sugar
• 2-½ teaspoons Active Dry Yeast
• 4 cups Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2-½ teaspoons Salt
• 2 sticks Butter
• ¾ cups Sugar
• 2 Tablespoons Cinnamon
• 1 cup Finely Chopped Pecans
• ½ cups Light Corn Syrup
• 2 teaspoons Vanilla Extract

Preparation Instructions

1. To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm.
2. Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour.
3. After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside.
4. In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.
5. Melt additional 1 stick of butter. Set aside.
6. To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You’ll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.
7. Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.
8. Bake for 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least 20 minutes. Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
9. These are divine with coffee in the morning.

Homemade Cinnamon Bread

from tastykitchen.com

Prep Time 4 Hours Cook Time 40 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

1. Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
2. Combine flour and salt.
3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
5. Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
8. Preheat oven to 350 degrees.
9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Yummy!