Bacon Pecan Sticky Buns

Is there ever a wrong time for sticky buns? Especially homemade, bacon and pecan topped sticky buns?! It might seem like a daunting task, but the only thing difficult about making these from scratch is waiting for them to proof when you just want to eat them! This is one of those baked goods that you think of as going out to get and never cooking yourself. But making these with your own hands really pays off where taste is concerned. Handmade food will always taste better than store bought. The neat thing about this recipe is that it’s super easy to customize. These ones were made with bacon and pecans, but who is to say you couldn’t use some bourbon in the drizzle? Or raisins in the filling? Try this recipe out, get inspired and be proud of being an awesome baker! Anything that takes 3 and a half hours to proof is worth being excited about.

Ingredients
Dough::
3/4 cup warm water
2 1/4 tsp active Rapid Rise yeast
1/2 cup sugar
1 tsp salt
1/4 cup milk (whole works best)
2 eggs
1/3 cup vegetable oil
4 1/2 – 5 cups flour

Filling::
5 slices of bacon, cooked and finely chopped (or more if you LOVE bacon!!)
3/4 cup light brown sugar
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tbsp butter, melted

Caramel Glaze::
1 1/2 cup light brown sugar
12 tbsp butter
1/3 cup corn syrup
1/4 cup milk

Bacon Pecan Topping::
1/2 prepared Caramel Glaze
1/2 cup pecans, chopped
3 slices of bacon, cooked and chopped

DoveWare 3 Quart Casserole dish
12 servings
Prep Time: 4 hours
Cook Time: 30 minutes

Directions
For the Dough:
Into a large bowl, add warm water, yeast, and 1 tbsp of sugar. Gently swirl once with a spoon and let sit for about five minutes, or until the yeast becomes slightly foamy. Add remaining sugar and salt. Stir until incorporated. In a separate bowl, whisk together milk, oil and the eggs then slowly stir into the yeast mixture. Start mixing in the flour, about 2 cups at first, until completely incorporated. Add the rest of the flour in 1/4 cup increments until the dough is sticky but not sticking to the sides of the bowl. This is also a great time to dive in with your hands and mix the dough, even knead it on a clean counter to better incorporate the flour. Once mixed well, place the dough in a lightly greased bowl. Cover with plastic wrap and a dish towel or cloth and place in a dark, warm place. Let rise for 1-2 hours or until the dough has doubled in size.

Caramel Glaze:
While the dough is rising, begin working on the caramel glaze. In a medium saucepan, combine all of the required ingredients and whisk constantly over medium heat until the butter has melted and the mixture has combined. Remove from heat. Drizzle some of the caramel glaze into the bottom of your DoveWare casserole pan. Set aside the rest of the glaze for later.

Filling and Rolling:
Once the dough has finished rising, mix together the brown sugar, cinnamon, cloves, salt and nutmeg in a small bowl. Roll out the proofed dough into a 16 inch by 12 inch rectangle (or something close to that; the beauty is in making it your own!). Pour melted butter over the dough and distribute using a pastry brush or spoon. Sprinkle the brown sugar and cinnamon mixture over the melted butter. Then, drizzle about half of the caramel glaze onto the dough as well. When you’re happy with the filling being evenly distributed, it’s time to roll! (Get it? A pun!) Starting at the top of the long edge of the dough, tightly roll the dough in on itself. When you reach the end of the dough, gently pinch the seam together and place that side down. Using a VERY sharp knife, cut the dough into 12 pieces. Place each roll into the pre-caramel-glazed casserole dish.

BUT! It’s not time to bake yet! These babies need to go through a second proofing. I know, a lot of time for some cinnamon rolls BUT the end result is SO WORTH IT.

Cover the baking dish with plastic wrap and let rise again for 1 to 1 1/2 hours.

Baking and Topping:
Don’t worry, you’re almost done! Once the rolls have risen for an additional hour or so, bake them in an oven pre-heated to 350 degrees Fahrenheit for 25-30 minutes or until the tops are a perfectly, drool-worthy brown. Remove them from the oven and allow to cool while you make the topping.

For the topping, mix the remaining caramel with the bacon and chopped pecans. Drizzle the desired amount over the sticky buns.

Serving:
To serve, use a spatula and gently remove the requested sticky bun. Drizzle with additional topping and bacon if you’d like! We all know that calories don’t count for dessert. Enjoy these buns knowing that you have just made them completely from scratch!

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