Oooo laaaaa laaaaa! Found this recipe in my Cuisine at Home magazine and just had to make it! The hubs simply loves sticky buns and this recipe was quite different from others I have tried, so I figured why not? It was a cloudy, yucky day here in South Carolina with “Hurricane Sandy” looming down on the east coast, so what better day to bake then today! This recipe even has old-fashioned rolled oats in it, meaning it MUST be good for you, right?
For the Dough, heat:
1 1.4 cups whole milk
1/2 cup vegetable shortening
1/4 cup packed brown sugar
1 pkg. active-dry yeast (2 1/4 tsp)
1 cup old-fashioned rolled oats
1/2 cup hot water
4 cups all-purpose flour
1 1/2 tsp. table salt (I use sea salt)
For the Filling, combine:
1 1/2 sticks butter, softened (12 tbls.)
1 cup packed brown sugar
2 tbls. ground cinnamon
1 tsp. table salt (I use sea salt)
For the caramel, boil:
3/4 cup packed brown sugar
1/4 cup heavy cream
2 tbls. light corn syrup
1 cup chopped pecans, toasted
For the dough, heat 1 1/4 cups milk, shortening and 1/4 cup brown sugar in a small saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100-110, then whisk in yeast and proof until foamy. (It will get very foamy if your yeast is good).
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats and 1 1/2 tsp. salt. Mix on low speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap and let rise in a warm place until dough doubles in size, about 2 hours. (Tip – heat oven to 400 for only 1 minute, immediately turn oven off and rise dough in warm oven). Lift edges of dough away from bowl and press air bubbles out with your hands.
Coat a 9×13 baking dish with butter; set aside.
For the caramel, boil brown sugar, cream, corn syrup and salt in a saucepan over medium-low heat, 2 minutes. Pour caramel into prepared pan, then sprinkle pecans over caramel; set aside.
Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough into 2 pieces and roll one piece into a 10×16 rectangle.
Spread half the filling over dough, leaving a 1/2-inch border. Starting with the short end, roll dough, jelly-roll style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm.
Slice each log into six rolls and arrange rolls on top of caramel. Cover with a towel and let rise until puffy, about 1 hour; remove towel.
Preheat oven to 375. Bake rolls until browned, 30-35 minutes. Let rolls rest 5 minutes in the pan then turn out onto a serving platter, or into a large Rubbermaid storage container.