One of my favorite memories of family gatherings are my Nana's sticky buns! So when we were asked to bring in an item for the breakfast pot-luck at work, I emailed Nana for her "recipe." So here is Nana's sticky bun recipe**.WHAT YOU NEED:
Pecans, chopped (Nana used halved, I liked the chopped)
Yeast Dough (Nana used Herman, I used Publix's pizza dough)
After the dough has risen--roll it out into a rectangle to about a half inch thickness. Mine's more like a circle
Brush melted butter on the dough and sprinkle with a mixture of sugar and cinnamon. I know I used too much butter-- it was running all over the place-- and I was second guessing how much sugar and cinnamon to use (notice the extra cinnamon I sprinkled after brushed the butter mixture on the dough)
Mix melted butter with brown sugar and cinnamon and spread the mixture over the bottom of a 9 x 13 baking pan. Place half pecan nuts randomly over this mixture face down. Looks like toffee...mmmmm, toffee
Roll the dough you have prepared tightly, starting at the long end and then slice at 1 inch intervals. I'm sure I could have rolled this tighter if I didn't have so much butter on the inside-- everything was slipping and sliding as I was trying to roll.
Place these over nuts, just barely touching and cover with plastic wrap. Allow to rise until almost doubled in a warm place, free of drafts. Remove plastic and bake at 350 degrees until brown. Since I was on a time crunch, I allowed them to rise for 25 minutes. I was also PARANOID that they were not done enough so I baked them for 32 minutes)
Invert pan on to a serving platter and allow the sauce to dribble over the rolls. Enjoy!!!
**These were Nana's EXACT words (no measurements)-- love you Nana.
Everyone seemed to love the sticky buns-- they were gone in a matter of minutes!!