· 1 (8g) package quick rise instant yeast
· 1/4 cup white sugar
· 1 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1/2 cup warm water
· 1/2 cup + 3 TBSP warm milk
· 1 tablespoons vanilla
· 1 egg
· 1/3 cup unsalted butter, softened
· 4 cups all-purpose unbleached flour
· Nonstick cooking spray
· 3/4 cup brown sugar
· 4 1/2 teaspoons ground cinnamon (good quality)
· 1/2 teaspoon ginger
· 1/4 teaspoon nutmeg
· 1/2 cup finely chopped roasted pecan
· 6 tablespoons unsalted butter, room temperature
· 1 cup unsalted butter
· 2 cups packed brown sugar
· 7 tablespoons dark corn syrup
· 2 cups pecan halves, chopped or crushed
· 1 tablespoons vanilla
· 3 tablespoons Captain Morgan spiced rum (optional)
1. Roast pecan 2 1/2 cups of pecan for about 7 to 8 minutes, set aside.
2. In a large electric mixer bowl using your dough hook, combine yeast with 1 1/3 cups flour, sugar and salt. Stir in very warm milk and water. Add egg, butter and the remaining flour. Mix at medium to low speed until smooth and elastic for about 4 to 5 minutes adding a little more flour or liquid if needed, cover with plastic wrap and let rest for 10 minutes.
3. Meanwhile, prepare the caramel topping by melting 1 cup butter in a saucepan. Stir in corn syrup, brown sugar, rum and vanilla. Cook until sugar is just dissolved. Pour into a 9X13 inch baking pan. Spread 2 cups halves pecans evenly over the caramel sauce mixture. Set aside.
4. Prepare the filling by combining 1/2 cup roasted finely chopped pecan, brown sugar, cinnamon, ginger and nut meg. Set aside. On a lightly floured work surface, roll out dough to a 12X18 inch rectangle. Spread butter everywhere over dough and sprinkle with sugar-cinnamon mixture and do not forget to sprinkle the edges. Roll dough into a cylinder. Brush rolled dough with butter. Using a sharp knife cut dough into 8 large rolls or 12 smaller rolls and place in the prepared pan. Cover with a dish towel and let rise for 1 hour or until your pan looks full.
5. Preheat oven to 375 °F. Place pan on a baking tray (to catch drippings from sides of pan) and put into the oven. Bake buns for 30 minutes or until golden. Remove pan from oven and immediately invert pan onto a serving tray.
6. Eat Warm or the next day.
This recipe was adapted from Liza adaptation, which she adapted from Mark McGough as featured in “The Martha Stewart Show”.
Nothing against handmade, but I do have electricity, so why not use it and since I prefer mine with a bit more sticky sauce and a touch more flavor punch. I have adjusted the recipe for an electric Kitchen Aid mixer.