Try this award winning recipe from Fleischmann’s Yeast – Best Baking Contest at The Big E and you’ll understand why you “Can’t Have Just One Sticky Bun.”
Best Baking Contest 1st Place recipe submitted by Crystal Russell of Willington, Conn.
3 cups all-purpose flour
1/4 cup sugar
1 1/4 teaspoons Fleischmann’s Instant Yeast
1 1/2 teaspoons salt
1/2 teaspoon fresh nutmeg
1/4 teaspoon baking powder
12 ounces butter, chilled and cubed
1/2 cup cold milk
1 cup brown sugar
1/2 cup butter
2 tablespoons Karo Light Corn Syrup
12 pecan halves
2/3 cup sour cream
1 cup brown sugar
Cinnamon, for sprinkling
For Dough: Mix the dry ingredients together in a stand mixer with dough hook attachment. Add butter and mix until crumbles form, and then add eggs and milk until dough forms. Remove from bowl and place onto a floured surface. Roll into a rectangle about a 1/2-inch thick. Wrap dough in plastic and refrigerate overnight. In the morning, roll the dough out into a bigger rectangle until the dough is about 1/8-inch thick.
For Caramel Topping: Heat brown sugar, butter and corn syrup on stovetop until bubbly. Pour hot caramel directly into muffin tin cups. Top caramel with pecan halves. Let caramel cool to room temperature.
For Filling: Spread the sour cream over the rolled out dough, leaving an inch at the bottom filling free. Sprinkle brown sugar and cinnamon over the sour cream. Starting at the top, roll the dough down until you get to the bottom. Wet the bottom filling free area with water and finish rolling. Cut into 12 sections. Place a section in each muffin tin that has cooled caramel topping already in the bottom of the cups. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. Bake at 350 degrees F for 30 minutes or until done.