Sticky Pecan Cinnamon Roll Bundt

I think it is the cold weather that leads me to dwell on cinnamon rolls. So, here we are, another luscious way to make and consume one of the most wonderful of comfort foods.

Cinnamon Roll Dough:
¼ cup warm water
2¼ tsp dry yeast
3 Tbl sugar
¾ cup warm water
1 Tbl oil
1 tsp vanilla
3 cups flour
1 tsp salt

Sticky Pecan Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup light corn syrup
1/4 cup chopped pecans
1/2 tsp cinnamon

Cinnamon Filling:
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
¼ cup butter, softened

In mixer bowl, sprinkle yeast over warm water and sprinkle sugar over yeast. Let sit until foamy. Add the 3/4 cup warm water, oil, vanilla, remaining flour, salt.  Mix to well combined and knead. Let rise until doubled.

Preheat to 350°. Mix topping ingredients and spoon into bottom of well sprayed bundt pan. Mix brown sugar, cinnamon, and salt. Roll out dough to about a 20″×10″ rectangle.  Spread butter over dough and sprinkle all cinnamon filling evenly over dough, press down.  Roll from one long end to other long end, pinch seam. Lay dough around the bundt in a ring, pinch ends together.

Bake for 25-35 minutes, I use a thermometer and take from oven when internal temperature reaches 200°. Cover with foil part way through baking in begins to get too brown. Cool on wire rack in bundt for 10 minutes. Put serving plate over bundt pan and invert. If some of the topping stays in pan, spoon onto top of cinnamon roll bundt. Cool a few minutes and slice.

One Year Ago: Carmelitas

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