Refrigerator Upside-Down Sticky Buns Recipe # 658

Yield: 18 Buns
Proof Time: 45 to 60 minutes
Bake Time: 20 to 25 minutes


1/2 cup brown sugar, packed
3/4 cup Karo® Light OR Dark Corn Syrup
3/4 cup coarsely chopped pecans
4 tablespoons butter OR margarine, softened 
4-1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter OR margarine, cut into pieces
2 eggs 
4 tablespoons butter OR margarine, melted
4 tablespoons brown sugar, packed
1 tablespoons cinnamon

Combine topping ingredients.  In pre-sprayed muffin tins, drop 2 teaspoons of topping mixture into each muffin compartment.   Set aside.

In mixing bowl, combine 1-1/2 cups flour, sugar, yeast, and salt.  Heat milk, water, and butter until very warm (120° to 130°F); gradually add to flour mixture.  Beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally.   Add eggs and 1/2 cup flour; beat at high speed of electric mixer for 2 minutes.   Stir in enough remaining flour to make a stiff batter.   Grease top.  Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator.  On floured surface, punch dough down and roll into a 12 X 18-inch rectangle.   Brush with butter and top with filling to within about 1 inch from the edge of the dough.   Roll up long ways, as for a jelly roll, and slice into 18 sections 1 inch each.  Lay cinnamon-side down on pecan topping mixture in each muffin compartment.

Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. Preheat oven to 375°F. Bake for 20 to 25 minutes, or until golden brown.   Immediately invert onto serving dish and let rest 8-10 minutes, then remove from muffin tins.   Serve immediately.





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