Recipe: Pecan Sticky Buns and Cinnamon Rolls

Pecan Sticky Buns

4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/4 cups buttermilk
2 eggs
5 1/2 cups all-purpose flour
1/2 cup margarine, softened
1/2 cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
1/2 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.

Bake in a preheated 375 degrees F oven for 30 minutes. Invert pans onto serving plates immediately.

Cinnamon Rolls

1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened

2 cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F and bake for 20 to 25 minutes until golden brown.

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.