Aunt Kathie’s Sticky Buns

This week we’re all about Christmas feasts or rather foods that will make those holiday moments even yummier. Next up, on our Christmas Day menu is our Aunt Kathie’s Sticky Buns. Our aunt used to make these sticky buns every Thanksgiving — they are a perfect mix of cinnamon, caramelized brown sugar, pecans and hearty dough. They can be made in advance of the holiday, they freeze well and they will satisfy the masses on Christmas Day. Plus you’re likely to have leftovers for Boxing Day — you know, when the servants get their day off.

When planning our PixieTip Christmas Day meny tips, sticky buns came to mind because while they used to be a staple for our holidays they recently ceased to be so as our Aunt Kathie went Vegan on us. This was fantastic for her health but was a disaster as far as my holiday sugar intake was concerned. So, this Thanksgiving, I decided to make them so that I could give a few tips when giving her recipe. Most of my tips are how to not screw things up like I did when making them — I even forgot to photograph my finished product. I think that’s basic blog writing 101. Oy.A

I also found that I had to make twice the amout of the caramelized sugar portion and use two pans so I’m thinking maybe the best route next time for me is to cut the dough in half, make a loaf of bread and then the rest rolled out to make the sticky buns. And if you’re panicked and don’t know if you’ll have the time to make them. Something tells me these sticky buns from Williams-Sonoma will do in a pinch — order by 12/19 for delivery in time for Christmas.

Sticky Buns

Ingredients:

In a turkey pan (or similar large pan), melt ½ cup (1 stick) butter
Stir into butter:

  • 1 c brown sugar
  • 1/3 c corn syrup
  • 1 c or more pecans

Allow to cool a bit while prepare rolls. Roll dough into rectangle.   Spread with

  • 1/4 c softened butter
  • 1/2 c sugar
  • 4 tsp. cinnamon

Sprinkle over the dough.  Judgment call :  If the rectangle is wider than about 4 inches, you might want to cut it vertically into two pieces about 4” wide by whatever the length is.

Roll up the rectangles beginning on long side.  Pinch the edge of the dough to seal well.   Stretch/roll the roll to make it even.  Slice rolls about 1 to 1 ½ inch thick using a serrated knife. Reshape the pinwheels and put in turkey pan, pinwheel side down. [I found that I had to make a second big pan of the caramel/pecan mixture because I had so much excess dough after I finished filling the turkey pan]. Cover with a damp dish towel.  Allow to rise until double – 45 minutes or less. Put pan on cookie sheet in case of overflows.

Next bake at 350 degrees for 40 – 50 minutes. [I did mine for 40 minutes and it was almost more than done]. Keep an eye on it so it does not burn. Prepare a piece of aluminum foil and a tray larger than the turkey pan.  Remove buns from oven.  Put foil over the pan then put the tray upside down over the foil.   Flip the entire thing over and leave upside down to allow the syrup to drain down over the rolls.  Push the aluminum foil up to prevent syrup floods. After a few minute, remove the turkey pan, leaving the rolls on the aluminum foil and tray.  Allow to cool.

To store, cover with aluminum foil and put in large plastic sack.  Will freeze well if any are left after the predators are finished.