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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Pecan Sticky Buns Recipe

Brought to you by Cottages by the Beach in Birch Bay

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Cook Time: 30 min	Prep Time: 20 min
Yield: 1 dozen	Inactive Prep Time: 40 min

Ingredients:
Dough:
1/2 cup milk, lukewarm
1/2 ounce fresh yeast, compressed or 1 1/4 oz pkg active dry yeast
1/4 cup sugar
2 large eggs at room temperature
1/2 teaspoon salt
3 cups all purpose flour
4 tablespoons unsalted butter, 1/2 stick

Cinnamon filling:
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon sugar

Sticky Topping:
4 tablespoons unsalted butter (1/2 stick)
3/4 cup dark brown sugar, packed
3/4 cup pecan pieces

Instructions:
Dough:
Combine milk, yeast & sugar in the bowl of an electric mixer & let rest for a few minutes to proof. Mix the eggs & salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook kneed the dough for 7 minutes or until springy & elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap & set aside in a warm place until doubled in volume, about 50 minutes.

Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 x 16 inch rectangle. Brush with the melted butter & sprinkle on the sugar & cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12, 1 1/2 inch wide, rolls.

Topping: Lightly butter the bottom of an 8 by 13 inch baking pan. In a small saucepan, combine the butter & brown sugar & cook, stirring until the sugar has disolved. Pour the mixture into the pan & sprinkle the pecan pieces over it.

Lay rolls, cut side down in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes.

Preheat oven to 350°F with the rack set in the middle.

Bake the rolls for 30 to 35 minutes, or until golden brown. Carefuly invert onto a serving platter & let cool for just a few minutes. Break into individual buns & serve warm, with the sticky topping, and ice cream.

Notes:
Recipe contributed by Barb of Barb's Pies & Pastries, Ferndale, WA.

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