Try this Banana Bread Sticky Buns recipe, or contribute your own.Suggest a better description
Put the milk and butter in a small bowl and heat to temperature is 110F (you will need a thermometer if it’s too hot it will kill the yeast). If it gets too hot, just let it cool for a few minutes. Pour into the bowl of a stand mixer.
Add the sugar and then the yeast and whisk to mix all the ingredients. Let this mixture stand for about 5 minutes, or until it begins to foam.
Add two cups of the flour, the salt, the bananas, and cinnamon to the yeast mixture and beat well.
Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes (alternately, use the dough hook on a stand mixer). If using the dough hook (I did) when the dough has pulled away and forming a ball on its own and no dough is sticking to the sides it is ready.
Place the dough in a greased bowl and cover with plastic wrap.
Allow dough to rise until double, about 1 hour.
In the meantime in a small bowl add the brown sugar and cinnamon and mix together to incorporate.
When dough has risen, sprinkle flour out on a flat surface and roll out the dough into a 12 X 9 inch rectangle and spread the butter evenly on the dough leaving a 1/2 inch edge. Then sprinkle the cinnamon sugar mixture over the butter.
Roll up the dough from the long side and pinch seam to seal. Cut into 12 equal sized pieces and set aside while you make sticky sauce.
In a medium saucepan add the butter, brown sugar, and honey and melt until it all comes together. Then bring to a boil. Sprinkle pecans into a greased 9 X 13 inch pan making sure to spread them as evenly as possible. Then pour the sauce over the pecans. Then place the dough pieces cut side down into the pan on top of the sauce. Cover and let rise until doubled (or refrigerate overnight).
Bake rolls at 375 ° F. for 25 to 30 minutes or until browned. Remove and let rest for 5 minutes. Then flip them over carefully on to a baking sheet.
Best served warm and goes really well with Caramel Butter Pecan Ice Cream if you want to make it even worse for you.
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|Serving Size: 1 Recipe (2479g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3200 (41%)|
|Amt Per Serving||% DV|
|Total Fat 355.6g||474 %|
|Saturated Fat 136g||680 %|
|Monounsaturated Fat 139.5g|
|Polyunsanturated Fat 56.8g|
|Cholesterol 511.4mg||157 %|
|Sodium 6289.5mg||217 %|
|Potassium 4617.2mg||122 %|
|Total Carbohydrate 1128.8g||332 %|
|Dietary Fiber 51.9g||207 %|
|Sugars, other 1076.9g|
|Protein 81.9g||117 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7788
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