Pear Pecan Sticky Buns

This recipe works as normal cinnamon rolls as well, just omit the butter-pecan spread and add cream cheese frosting after they cool.

sticky buns, cinnamon rolls, pear, pecan

Ingredients

for the rolls:

3/4 cup – water

1 cup – milk

1 Tbsp – yeast

1/2 cup – sugar

1/2 cup (1 stick) – butter

7 cups – all-purpose or bread flour

1 Tbsp – kosher salt

1 – egg

1 Tbsp – soy lecithin (optional)

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3/4 cup – sugar

1 Tbsp – cinnamon

for the butter pecan spread:

1 cup (2 sticks) – butter

3/4 cup – granulated sugar

3/4 cup – brown sugar

1 tsp – vanilla

1 tsp – cinnamon

1/2 Tbsp – salt

3 – peeled, diced pears (divided)

2 cups – pecans, coarsely chopped

Directions

Combine the the water and milk. Heat in microwave for 1 minute or until luke-warm.

Add to mixer bowl along with the yeast and half cup of sugar. With the paddle attachment mix on low until the yeast is well incorporated. Let rest till foamy; about 5 minutes.

Add butter, flour, salt, egg and soy lecithin and stir for 1 minute or until the dough comes together. Let rest (autolyse) for 15 minutes. Using a dough hook, knead the dough on low for 10 minutes, alternatively you can knead by hand for 20 minutes.

Using a dough hook, knead the dough on low for 10 minutes, alternatively you can knead by hand for 20 minutes. Form into a tight ball and place into an oiled bowl. Cover and rise in a 100 degree oven for 1 – 1 1/2 hours or until dough has doubled in size. Degas (punch down). Reform into tight ball and rise an additional 20 minutes.

Meanwhile, make the butter pecan spread by adding the butter, sugars, vanilla, cinnamon and salt. Beat until smooth. Spread into a pre-greased 9×13 baking pan.