Brown Sugar Pecan Sticky Buns?

[rosa]

Help! I'm missing the 2nd half of this recipe.

In the "Best of Cooking Light Make it Ahead" magazine, I've torn recipes out that I want to try so I can organize them in a binder I keep. Unfortunately, when I was doing this I didn't get the 2nd half of the recipe for "Brown Sugar-Pecan Sticky Buns" and must have discarded it by mistake. The beginning of the recipe was on page 34 and I assume the rest of it was on page 35. I've done a search on this web site for the recipe but cannot find it. The picture of this recipe looks so good I have to try it! Can anyone help me? I've written to "Cooking Light" but received no answer.

[Grace]

Is this your recipe? The title is a bit different, but it looks like it could be it...

CookWare(tm) from Cooking Light(r)

Make-Ahead Ooey-Gooey Sticky Buns

SOURCE: Cooking Light YEAR: December 1998 PAGE: 172

INGREDIENTS FOR 24 SERVINGS:
1 package dry yeast (about 2-1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105 degrees to 115 degrees)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1-1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

INSTRUCTIONS:
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3-3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup
milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans
coated with cooking spray. Top each with half of brown sugar mixture.

3. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover
with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

4. Preheat oven to 375 degrees.

5. Bake rolls at 375 degrees for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate. Yield: 2 dozen (serving size: 1 bun).

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step 2.

NUTRITIONAL INFORMATION:
CALORIES 188 (19% from fat); FAT 4g (sat 0.5g, mono 2.1g, poly 1g); PROTEIN 3.7g; CARB 35.1g; FIBER 1g; CHOL 10mg; IRON 1.5mg; SODIUM 110mg; CALC 51mg

[rosa]

That's it!! Thank you so so much!! Have you tried this recipe? My mouth waters every time I look at the photo of these sticky buns.:)

[beacooker]

These buns are really good!! The topping was extra good. Now I'm craving them again...

[rosa]

Glad to hear the sticky buns are good. Does the recipe really make 24 servings or are the servings small enough that 2 would most likely equal a serving? Did you by any chance cut the recipe in in half?

[beacooker]

I made them for Christmas morning. I'm sure I didn't halve the recipe. Hmmm, I'm trying to remember serving size. I was feeding 4 adults and 2 kids, and I seem to remember freezing one of the pans, because we never got around to eating them. They were very rich and sweet, so I think one roll was plenty for everybody. The rolls were all normal size.