Best Molasses Pecan Sticky Rolls Recipes

PECAN STICKY BUNS

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast, and salt; set aside.
• In a small saucepan, add the milk, water, and butter and cook over medium heat until the butter has melted and the mixture is between 120°F and 130°F, if it's too hot, allow it to cool until it reaches this zone.
• Add the milk mixture to the flour mixture while mixing on low speed until fully combined. Increase speed and knead the dough for 5 minutes. The dough will be smooth and elastic but will still look as though it is sticking to the sizes but should pull away easily with a rubber spatula.
• Transfer the dough to a large bowl greased with non-stick spray and flip it once so the side of the dough that first was on the bottom is now on the top and has cooking spray on it so it doesn't stick. Cover with plastic wrap and proof for 15 minutes, the dough should just about double in size in that time.
• Plop the dough out onto a lightly floured surface and use a lightly floured rolling pin to roll the dough into a large rectangle about 12x14-inches in size.
• While the dough is proofing, add all of the topping ingredients to a small saucepan and cook over medium heat, stirring frequently, until the butter has melted.
• Pour the mixture into a greased 9x13-inch baking pan and set aside.
• Melt 4 tablespoons of sugar and use a pastry brush to brush the butter onto the dough leaving a small border around the edge.
• Sprinkle the butter with the cinnamon, nutmeg, and light brown sugar and start rolling the dough up as tightly as possible starting from one of the shorter ends.
• Once fully rolled up, use dental floss to loop around the roll and cross the ends to slice through the dough. You can also use a very sharp chef's knife, but dental floss will give these rolls the best shape. I like to cut the ends of the dough off and cut 12 rolls that are about 1-inch thick.
• Arrange the rolls on top of the pecan mixture and cover with plastic wrap and proof for an additional 15 minutes.
• Preheat the oven to 375°F and bake the rolls for 25 to 30 minutes. The tops should be golden brown in color when done.
• Allow the buns to cool in the pan for 5 to 10 minutes before running a paring knife around the edges of the pan and inverting onto a serving dish and enjoying. Then come back and leave a review and rating!

MOLASSES-PECAN STICKY BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

EASY MOLASSES STICKY BUNS

Steps:

• Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

MOLASSES PECAN STICKY ROLLS

Steps:

• Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
• Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
• For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
• Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
• Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.

EASY CARAMEL STICKY ROLLS

Steps:

• Heat oven to 350°F In an ungreased 8-inch round pan, mix brown sugar and whipping cream. Sprinkle with pecans.
• In small bowl, mix sugar and cinnamon. Unroll breadstick dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan.
• Bake 20-25 minutes or until golden brown. Cool 1 minute. Place serving plate upside down onto pan; turn plate and pan over. Let pan remain there 1 minute so caramel can drizzle over rolls.

MOLASSES-BOURBON PECAN PIE

Steps:

• Preheat the oven to 350°F.
• Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix. Place the pecans in the bottom of the pie shell and spread evenly. Pour the molasses mixture over the pecans.
• Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
• Remove from the oven and let cool for several hours before slicing.
• Everyday Piecrust
• Combine the flour, sugar, and salt in a bowl and stir to mix.
• Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
• Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
• Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
• Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
• Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
• Jam Tarts
• Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341). Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
• Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet. Place in the refrigerator to chill completely, about 1 hour.
• When ready to bake, preheat the oven to 375°F.
• Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown. Remove from the oven and let cool slightly before serving warm or completely cooled.