Cast iron Skillet Pecan Sticky Buns

Pecan Sticky Buns

The cast iron skillet heats so evenly that these rolls come out golden brown, with an amazing caramel sauce on the bottom.
pecan 3This recipe makes 12 rolls

1 package dry yeast
¼ cup warm water
½ cup cake flour
⅓ cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
¼ cup milk
2 eggs
2 cups all-purpose flour
6 tablespoons (¾ stick) unsalted butter, at room temperature

⅔ cup light brown sugar
6 tablespoons (¾ stick) unsalted butter, at room temperature
3 tablespoons honey
3 tablespoons dark corn syrup
3 tablespoons water
1 cup pecan halves, coarsely chopped
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
½ cup granulated sugar
2 cups raisins, softened in hot water and drained (optional)
¼ cup (½ stick) unsalted butter, softened

• To prepare the dough, dissolve the yeast in the warm water in a mixing bowl. Let rest for 5 minutes. Add the cake flour, granulated sugar, salt,pecan 2
vanilla, milk, and eggs. In a mixing bowl with dough hook attachment, mix on low speed or by hand until blended. Slowly add the all-purpose
flour and mix well. Add the butter and knead or mix with dough hook until butter is incorporated and dough is smooth. Place in a well-greased
bowl, cover with plastic wrap, and let rise until doubled in size, about 45 minutes. Punch down dough, knead a couple times, cover, and allow
to double again in a warm place for 4 hours.
• While the dough rises, prepare the glaze. Place the brown sugar, butter, honey, corn syrup, and water in an 8- or 10-inch cast iron skillet and
mix well. Place the skillet over medium heat and cook, without stirring, until the butter is melted and the liquid is bubbling, about 5 minutes.
Sprinkle the pecans evenly over the glaze, remove from the heat, and let cool.
• Remove dough from bowl and transfer to a lightly floured surface. Roll the dough into a 10- by 15-inch rectangle. To prepare the filling, mix
together the cinnamon, nutmeg, granulated sugar, and raisins (if using). Spread the softened butter over the dough, and sprinkle the dough with
the sugar-raisin mixture. Roll up like a jelly roll (starting from the 15-inch side), then cut into 1½-inch slices by sliding a thread under the roll,
crossing the ends over the top, and pulling tight. (This way the dough isn’t compressed.) Place the slices flat on top of the glaze in the skillet
and let them rise for 30 minutes.
pecan 1• While the buns are rising, position a rack in the center of the oven and preheat to 375°F.
• Bake the buns for 20 to 25 minutes, until golden brown and firm to the touch. Protecting both hands with oven mitts, grasp the skillet and
carefully turn sticky buns onto a slightly larger plate. Serve warm.