Since my trip to Maine, I got a new job and am in the process of moving (an exciting thing despite the stress of packing, etc!) It’s been a whirlwind but I’m finally starting to settle into a routine which is nice. As a bonus, I love my new job! It’s in the interior design industry which has been a great fit for me. It’s funny I’ve never thought of doing something like this before…because I really enjoy being creative here on Midwestern Belle. Now I get to be creative in my 9-5 job too. (And yes, I’ll still be doing lots of traveling for work so the travel pictures won’t stop! In fact, hopefully there will be more!)
Right before I started my new job, my mom and I made these sticky buns together. As you may have noticed, over the past few years, I’ve started cooking more with my mom. It’s a fun way to spend time together while making something everyone will enjoy. Anyways, it’s always been kind of a challenge because there is so much stopping and starting when you’re trying to get good pictures while also being the cook. So, for this post, she cooked and I photographed! It was great!
4-5 cups all purpose flour for dough, PLUS up to 1 cup more for flouring surface
2/3 cup warm milk
1 cup granulated sugar (plus an additional 2 tablespoons sugar)
1/2 cup butter
1 1/4 teaspoon salt
2 packets dry Red Star Quick Rise yeast
2/3 cup warm water (110 degrees Fahrenheit)
2-3 tablespoons ground cinnamon
3 beaten eggs
1 stick soft butter
1 1/2 cups brown sugar
2 cups chopped pecans, toasted in a warm skillet with 2 tablespoons of butter
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon milk
Stir 1 cup sugar, butter and salt into warm milk until sugar is dissolved and butter is melted. Set aside to cool.
Stir yeast into warm water then add 2 tablespoons sugar. Set aside until a foamy layer forms on top of the liquid.
Place 3 cups flour and cinnamon in mixer bowel with dough hook attachment. Add milk and yeast mixture along with eggs. Beat on low until smooth. Add flour, half a cup at a time, until soft dough forms into a ball. Cover with plastic wrap and set the mixer bowl into a larger bowl containing very warm water. Cover with a clean towel and set aside to rise, about 1 hour. Dough will double in size during this time.
After rising is completed, preheat the oven to 350 degrees and turn dough out onto a large floured surface and roll out to form a rectangle approximately 15″ x 20″. Spread on the soft butter the top with brown sugar and pecans.
Roll up dough into a log from the long side. Seal the edge with fingers to keep filling inside.
Slice into sections 2-3″ long and place in a deep buttered cake pan at least 9″ x 14″. Set cake pan aside to rise again, about 20 minutes.
After rising, set pan on a foil sheet to catch drips while baking. Bake at 350 degrees for 30-35 minutes.
While rolls bake, prepare the glaze. Combine the powdered sugar, butter and vanilla, then add milk a splash at a time until the right consistency is achieved.