Mini Sticky Buns
Servings: 24
Ingredients
Sweet dough
- ¾ cup warm milk
- 2 ½ teaspoons active dry yeast
- 1 cup whole wheat flour
- 3-3 ½ cups all-purpose flour
- 2 eggs
- 1 teaspoon salt
- ½ cup sugar or honey
- 4 tablespoons softened butter
Caramel pecan mixture
- 8 tablespoons butter
- 1 ⅓ cups brown sugar
- 4 tablespoons karo syrup
- 1 teapsoon vanilla
- 1 ¼ cup chopped pecans
Cinnamon roll filling
- 4 tablespoons softened butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
Instructions
- Start by activating your yeast. Add the yeast, warm milk, and sugar to your mixing bowl. Mix for a couple of spins. Let this sit for 3-7 minutes.
- Add in the remaining ingredients and mix for 1 minute on medium speed. Check the dough. It should be slightly tacky (sticky), but not too much.
- If you need to add a little more all-purpose flour. Mix on medium speed for 6-8 minutes until the dough is smooth.
- Cover and let this double. Mine took about 50 minutes.
- While this is rising, prepare the caramel mixture. Add all ingredients to a saucepan and cook it over medium heat, stirring frequently until it comes to a low boil. Let it boil for about 1-2 minutes.
- Spray the muffin tins with pan release, or butter with softened butter.
- Divide the mixture between the muffin tins, this is almost 2 tablespoons of caramel per tin. Sprinkle with the pecans. Set this aside until you are ready.
- Next, prepare the filling. Mix all ingredients together in a small bowl.
- When the dough is ready, sprinkle the surface with flour and roll your dough into a rectangle that is about 12 inches by 24 inches. Spread evenly with the filling mixture.
- Roll the roll and pinch closed.
- Cut into 24 pieces. Place each piece in a muffin tin over the caramel.
- Cover and let the rolls rise until they are doubled. Mine took about 45 minutes.
- When it is almost done rising, preheat the oven to 375 degrees. Place the doubled rolls into the oven.
- Keep an eye on these to ensure the caramel doesn't spill over, you may need to put a pan underneath.
- Bake for 15-18 minutes. They will bake quickly since they are so small.
- Carefully remove them from the oven and invert them onto a baking sheet. If there is caramel left in the tins, simply spoon it out while it is still warm and spread it on the sticky buns.
- They are done!