Sticky Buns

We have an abnormal amount of grocery stores very close to us.
We have 2 Stop and Shop's, Market Basket, Shaw's, Price Chopper, Wegman's and two Hannaford's! On top of those we have a Super Wal Mart and a Super Target.
Not to mention the 3 BJ's in our close vicinity.

This is great for us, I am able to price compare and it really is no big deal for us to go to more than one store at a time.
I keep a running spreadsheet that shows each product and the normal price.
It does come in handy when the weekly flyers come in!

I know, I know, I over plan...but it's FUN!

Ingredients:

Dough:

6 ½ Tbsp sugar

5 ½ Tbsp shortening

1 Tsp salt

1 Egg (slightly beaten)

1 Tsp lemon extract

3 ½ Cups bread flour

2 Tsp instant yeast

1 Cup + 2 Tbsp whole milk

Cinnamon Sugar Mix:

6 ½ Tbsp sugar

1 ½ Tbsp ground cinnamon

Caramel Glaze

1 Cup unsalted butter (softened)
½ Cup granulated sugar
½ Cup light brown sugar
½ Tsp salt
½ Cup light corn syrup
1 Tsp vanilla extract
½ Cup coarsely chopped pecans

Directions:
1. Cream together the sugar, shortening, and salt
2. Whip in egg and lemon extract until smooth.
3. Add flour, yeast, and milk
4. Mix until dough forms a ball
5. Knead for 12-15 minutes
6. Lightly oil a large bowl and transfer dough, rolling it around to coat the dough
7. Cover bowl with plastic wrap and let rise at room temperature for 2 hours, or until dough doubles in size

8. Make caramel glaze: Combine butter, sugars, salt for 2 minutes in high
9. Add corn syrup and vanilla extract. Cream until light and fluffy.
10. Roll out dough with a rolling pin until a 14 x 12 rectangle
11. Sprinkle cinnamon and sugar all over dough
12. Roll the dough, long side facing you, creating a cinnamon-sugar spiral
13. With seam side down, cut the dough into 8-12 even pieces
14. Coat the bottom of a 9 x 13 inch pan with the caramel glaze and pecans
15. Lay pieces of dough over caramel sauce
16. Mist dough lightly with cooking spray and cover with plastic wrap
17. Proof at room temperature for 75-90 minutes, or until doubled
NOTE: Instead of the second rise, you can place in fridge overnight and pull the pans out
3-4 hours before cooking
18. Preheat oven to 350 and adjust rack to lowest shelf
19. Bake for 30-40 minutes. Cool in pan for 5-10 minutes
20. Serve by flipping bun over and spooning warm glaze over the top

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Recipe adapted from Brown Eyed Baker

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