Praline Sticky Buns/Pic

[Roxy]

Praline Sticky Buns:

 

1-1/4 cups warm tap water

3 tablespoons white sugar

3 tablespoons powdered milk

3 tablespoons sour cream

1 teaspoons salt

2 tablespoons vegetable oil

1 egg

3-3/4 cup bread flour

2 teaspoons instant yeast

 

Place ingredients into bread machine in the order listed and select the dough cycle.

 

Prepare the pan:

 

Non-stick spray oil

1/2 stick butter, melted

1/2-cup light brown sugar

1-teaspoon cinnamon

1/3-cup light corn syrup

1/2 cup chopped pecans

 

Spray a 9”x13” baking pan very well with non-stick cooking spray then pour in the melted butter and tilt the pan to spread the butter all over the pan. Sprinkle the pan evenly with the brown sugar and cinnamon; then drizzle the corn syrup evenly all over the pan. Sprinkle evenly with the chopped pecans.

 

Prepare the dough:

 

1/2 stick of butter, melted

1/2-cup light brown sugar

1-teaspoon cinnamon

1/3-cup light corn syrup

 

When the dough has risen to the top of the pan in the bread machine turn it out on a well-floured counter and roll it out to a thickness of 1/4 inch. Spread the melted butter and the rest of the ingredients evenly over the dough. Roll the dough and pinch to seal the edges. Cut the dough into 12 equal pieces and lay them cut side up into the prepared pan. Allow the dough to rise until almost double and bake in a 325° oven for 40 minutes or until it reaches an internal temperature of 190°. Allow the buns to cool in the pan for 5 minutes then turn them out into a larger foil covered pan. Cool