This is a classic recipe for individual honey-pecan sticky buns, baked in muffin tins for a perfect pull-apart treat.
Author
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Recipe
Dough
| Measurements | Ingredients |
|---|---|
| 2 packages | Yeast |
| 1/2 Cup | Lukewarm Water |
| 1 Tbsp. | Sugar |
| 1/2 Cup | Milk |
| 1/4 Cup | Sugar |
| 1/2 tsp. | Salt |
| 3 Tbsp. | Shortening |
| 1 | Egg, beaten |
| 3 1/2 Cups | Sifted Flour |
Caramel Glaze
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Butter |
| 1 Cup | Brown Sugar |
| 1/4 Cup | Honey or Corn Syrup |
| 72 | Pecan Halves |
Filling
| Measurements | Ingredients |
|---|---|
| As needed | Melted Butter |
| 3/4 Cup | Brown Sugar |
| 3/4 Cup | Chopped Pecans |
Instructions
- Make the Dough: Dissolve yeast and 1 Tbsp sugar in lukewarm water. Scald milk, then stir in 1/4 cup sugar, salt, and shortening. Cool to lukewarm. Combine yeast mixture, milk mixture, and beaten egg. Gradually add flour to form a dough. Knead until smooth, then let rise in a warm place until doubled (about 30-60 min).
- Prepare Pans: While dough rises, make the glaze. Melt 1/2 cup butter, 1 cup brown sugar, and honey/corn syrup. Divide this among 24 greased muffin pans. Place 3 pecan halves in each.
- Shape Buns: Punch down dough, divide in half. Roll each half into an 8x12 inch rectangle. Brush with melted butter. Sprinkle each with half of the filling’s brown sugar and chopped pecans.
- Roll each rectangle up lengthwise and cut into 12 one-inch slices.
- Final Rise & Bake: Place one slice in each muffin cup. Cover and let rise until doubled (about 25 min).
- Preheat oven to 400°F. Bake for about 30 minutes, or until golden. Immediately invert pans onto a serving platter. Serve hot.
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