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Title: Carmel Pecan Sticky Buns
Categories: Bread
Yield: 2 Dozen
| 8 | oz | PHILADELPHIA Brand Cream |
| Cheese [cubed] | ||
| 3/4 | c | Cold water |
| 1 | pk | [16 oz] hot roll mix |
| 1 | Egg | |
| 1/3 | c | Granulated sugar |
| 1 | ts | Cinnamon [ground] |
| 1 | c | Pecan halves [may be coarsly |
| Chopped if desired] | ||
| 3/4 | c | Brown sugar |
| 1/2 | c | Light corn syrup |
| 1/4 | c | Butter [melted] |
| PREHEAT OVEN TO 350 | ||
1) Stirr together 6 oz of cream cheese and the cold water in a small sauce pan cooking over low heat until the mixture is at 115ø to 120ø, stirring occasionally... 2) Stir together the roll mix and yeast packet in a large bowl, then add the cream cheese mixture and the egg mixing until the dough pulls away from the sides of the bowl... 3) Knead the dough on a slightly floured surface for 5 min... or until smooth and elastic... Cover and let rise in a warm place for 20 min... 4) While the dough is rising, beat the remaining cream cheese, sugar, & cinnamon in a small bowl with an elec. mixer until well blended... 5) Roll out the dough to 18"x12" rectangle and spread the cream cheese mixture over the dough to within 1" from the edges... Roll up from the long side, sealing the edges and cut into 24 3/4" slices 6) Stir together the remaining ingredients in a small bowl and spoon 2 teaspoons full into bottoms of greased cups of muffin pan... 7) Place dough, cut side up, in cups cover and let rise in warm place for 30 min... 8) Bake 20 to 25 min or until golden brown... Invert onto serving platter immediately...
From the Philadelphia Brand Cream Cheese Finest Recipe Collection and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY at (315) 786-1120
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