The Ultimate Sweet Roll

On February 21st one of the sweetest and definitely stickiest foods is celebrated. Sticky buns were first known as "schnecken" rolls. The shape of the roll resembling a snail as it is rolled into a sweet spiral. Sticky buns arrived in the U.S. during the 19th century. Most likely they arrived about the same time that German settlers brought their baking traditions to the new world in the neighborhood of Philadelphia Pennsylvania.

Sticky buns are commonly served for breakfast or dessert Made of a rolled piece of dough that often contains cinnamon The baking pan is first lined with a source of sweetness such as syrup, honey, sugar, nuts and butter. The dough is placed on top and when done the roll is served with the sweetness that was on bottom on top


1 cup brown sugar, firmly packed,divided into 2/3 cup and 1/3 cup
1⁄4 cup water
4 tablespoons butter, softened and divided
1 lb frozen white bread dough, thawed
2 teaspoons cinnamon
1⁄2 cup chopped pecans
flour, for dusting

In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
Cook and stir until sugar has melted and the mixture is well blended.
Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
On a lightly floured surface, shape the thawed bread dough into a rectangle.
Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
Spread remaining 2 tbsp of butter over the dough.
Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
Roll dough up jelly-roll style, starting at the long end.
Pinch the seam together tightly.
Using a serrated knife, cut the roll into 12 equal pieces.
Place in pan, cut side up, and allow to rise for 30 minutes.
Preheat oven to 350 degrees F.
Bake for 30 minutes, until buns are golden brown.
Let sit for 5 minutes, then invert onto serving platter.
Serve warm.

recipe source here

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