Classic Sticky Buns
Nov
Combine the yeast with the flour and sugar. Add butter or oil, water, egg and salt. Mix and knead everything together for 6 to 7 Minutes in the mixer set at the lowest speed.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 45 Minutes, or until it's at least doubled in size.
While the dough is rising, lightly grease a 9x13 rectangular cake pan.
Whisk together the syrup, rum vanilla and melted butter or oil.
Pour the glaze into the prepared pan. Sprinkle the brown sugar and pecans on top of the glaze.
Transfer the dough to a lightly greased work surface, and roll it into a 18" x 12" rectangle. It's should be a nice, soft dough. If it is too sticky, lightly sprinkle it with flour.
Whisk together the sugar and cinnamon. Spread the melted butter or oil over the rolled out dough. Sprinkle filling evenly over the dough, leaving an uncovered strip about 1" wide along one long end of the rectangle.
Starting with the sugar-covered edge, roll the dough into a log the long way.
Using a knife or a dough cutter, slice the log into 20 slices. In order to avoid dragging the filling out, it helps to rinse the blade in hot water, and wipe it off, between slices.
Place the buns in the prepared pan, laying them out 4 across and 5 down, evenly spaced. Don't worry if they don't fill the pan the still have to grow.
Cover the pan, and let the buns rise till they spread out and touch one another, 15 to 20 Minutes.
While the buns are rising, preheat the oven to 350 degrees F.
Bake the sticky buns for 15 Minutes. Cover them lightly with aluminum foil, and bake till they're a light golden brown, about 15 Minutes Longer.
Remove the buns from the oven, and loosen their edges with a knife. Careful, the sugar is hot!turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
Serve warm, or at room temperature. Wrap airtight and store at room temperature.