Pecan Sticky Buns

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1/4 cup dark brown sugar, packed
• 1/3 cup dark brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons honey
• 9 tablespoons butter, melted
• 3/4 cup pecans, toasted and coarsely chopped
• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk

Recipe

• 1 preheat oven to 425 degrees f.
• 2 grease a 9-inch round metal cake pan.
• 3 prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
• 4 prepare topping: in 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 t butter on medium until mixture is blended and smooth, stirring occasionally.
• 5 pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
• 6 prepare dough: in large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
• 7 in small bowl, mix buttermilk and 5 t butter.
• 8 with spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
• 9 turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
• 10 pat dough into a 12-inch by 9-inch rectangle.
• 11 brush dough with 1 t butter, then sprinkle with filling.
• 12 starting at one short end, roll up dough jellyroll fashion.
• 13 with seam side down, cut dough crosswise into 8 slices.
• 14 place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
• 15 bake buns 28-30 minutes or until golden.
• 16 remove pan from oven.
• 17 immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
• 18 remove baking pan.
• 19 cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
• 20 wrap any leftovers in foil, and store at room temperature up to 3 days.