Sticky Pecan Mini-Buns
by jfitch
These were good. These were very, very good.
Delicious, in fact!
There�s a nice grocery store named Petty�s in Tulsa, Oklahoma and for years and years they�ve sold packages of mini-pecan rolls. Any time I�m in the general area, I pick up a package for my husband and kids to enjoy for breakfast the next day. Then I eat them on the way home and throw away the empty evidence.
Here�s my make-at-home version of the little one-bite wonders. None of that annoying find-a-place-in-town-to-ditch-the-empty-packaging nonsense to worry about!
I like that in a sticky mini-bun recipe.
Prep Time: 90 Minutes
Difficulty: Easy
Cook Time: 15 Minutes
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INGREDIENTS
- 2 cups Whole Milk
- 1/2 cup Canola Oil
- 1/2 cup Sugar
- 2 -1/2 teaspoons Active Dry Yeast
- 4 cups Flour
- 2 1/2 teaspoons Salt
- 2 sticks Butter
- 3/4 cups Sugar
- 2 Tablespoons Cinnamon
- 1 cup Finely Chopped Pecans
- 1/2 cup Light Corn Syrup
- 2 teaspoons Vanilla Extract
INSTRUCTIONS
To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm.
Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour.
After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside.
In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.
Melt additional 1 stick of butter. Set aside.
To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.
Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.
Bake for 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least 20 minutes. Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.
NOTES
These are divine with coffee in the morning.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (44g) | ||
| Recipe Makes: 36 Servings | ||
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| Calories: 224 | ||
| Calories from Fat: 141 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.7g | 21 % | |
| Saturated Fat 6.9g | 35 % | |
| Monounsaturated Fat 5.9g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 27.2mg | 8 % | |
| Sodium 75.8mg | 3 % | |
| Potassium 38mg | 1 % | |
| Total Carbohydrate 19.3g | 6 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 18.3g | ||
| Protein 2.2g | 3 % | |
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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. |
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Calories per serving: 224
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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