CARAMEL-PECAN STICKY BUNS

    We just had family and friends visiting this weekend.  Before they arrived I assembled these Caramel-Pecan Sticky Buns and baked them the following morning.  With the Thanksgiving Holiday this week I highly recommend having these at the ready for your out-of-town guests.  The buns will make your house smell wonderful!

                                  CARAMEL-PECAN STICKY BUNS
                              adapted from Country Home Magazine, 2002

Dough
• 1 tablespoon granulated sugar
• 2 envelopes (4 1/2 teaspoons) active dry yeast
• 1/4 cup warm water
• 1/3 cup granulated sugar
• 3 eggs
• 1 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup whole milk
• 1/2 cup unsalted butter, melted
• 5 1/4 to 5 3/4 cups all-purpose flour
   Unsalted butter, softened (for greasing bowl and pans)
Cinnamon-Sugar Filling
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3/4 cup coarsely chopped pecans, toasted
• 2/3 cup dried currants
• 3 tablespoons unsalted butter, softened
Caramel-Pecan Topping
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup or honey
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves, toasted

To prepare dough:  In a small bowl dissolve the 1 tablespoon granulated sugar and the yeast in warm water.  Stir to combine and let stand about 5 minutes or until mixture is bubbly.
  Using a heavy-duty standing mixer fitted with the paddle attachment, or by hand in a large mixing bowl, combine the 1/3 cup granulated sugar, the eggs, salt, vanilla, milk, the 1/2 cup melted butter, and the foamy yeast mixture.  Blend at low speed until smooth.
  At the same low speed add the flour, about 1/2 cup at a time, mixing until well combined.  Occasionally stop machine to scrape down the sides of the bowl.
  When most of the flour has been added and a slightly sticky dough has formed, switch attachments to the dough hook.  Add the remaining flour until the dough is smooth and elastic.  If a mixer is not being used, turn dough onto a clean, lightly floured surface; knead in  the remaining flour, about 3 to 5 minutes, or until it's smooth and elastic. 
  Lightly butter a large bowl,  Gather dough into a ball and place in bowl; turn dough to coat all sides with butter.  Cover bowl tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, 1 to 1 1/2 hours. 
 
To prepare filling:  In a small bowl combine brown sugar, granulated sugar, cinnamon, and toasted pecans.  Stir in currants, if desired; set aside.  Reserve 3 tablespoons butter.

To prepare caramel-pecan topping:  In a medium saucepan combine brown sugar, butter, corn syrup, and salt.  Bring to boiling over medium heat; reduce heat.  Simmer, uncovered, for 1 to 2 minutes, or until butter has melted and mixture is well combined.
  Meanwhile, butter two 9 x 1 1/2-inch round baking pans.  Sprinkle half of pecans in the bottom of each pan.  Drizzle half of the caramel topping over the pecans in each pan.  Set aside to cool.
To assemble buns:  When dough has doubled in size, punch down and transfer to a lightly floured surface.  Cover and let rest for 10 minutes.
  Roll dough into a 24x14-inch rectangle.  Spread the reserved 3 tablespoons softened butter over surface of dough.  Sprinkle the cinnamon-sugar filling over the butter, gently pressing the mixture into the dough with your fingertips.
  Starting with a short side of the rectangle, roll the dough up in a spiral.  Seal the seam by pinching the dough together,  Cut dough crosswise into 12 slices, each a little more than 1 inch thick.  Place 6 of the slices, cut side down, on caramel topping in each pan.
  Cover both pans with plastic wrap.  Let the pans stand in a warm place until nearly doubled in size, about 1 hour.  Or, if desired, chill overnight; let stand at room temperature about 1 hour before baking.
  When ready to bake, center the oven rack.  Bake in a 350˚ F oven for 40 to 45 minutes, covering rolls with foil, if necessary, to prevent overbrowning.
  Cool rolls in baking pan about 5 minutes, then invert onto a large round serving plate.