Words cannot describe how delicious these sticky buns are. You'll just have to make them to taste for yourself. This is another Martha recipe, but I made it much simpler by using store-bought bread/pizza dough instead of making my own. The recipe below will serve twelve, but I cut everything in half since six buns between the two of us is already a little ridiculous.
- 2 lbs store-bought pizza dough, thawed
- 1 c. + 6 T. unsalted butter (room temp)
- 1 c. packed dark-brown sugar
- 1 1/2 c. chopped pecans
- 1/2 t. coarse salt
- all-purpose flour
Preheat the oven to 350 degrees. In a bowl combine the sugar, pecans and salt. Leaving a half inch border, spread out the remaining 6 T. of butter in chunks over the dough. Sprinkle with the sugar/pecan mixture. Starting at the long end, roll up the dough like a jelly roll. Cut into 12 pieces. Place each piece, side by side into a 9x13 inch pan (for half recipe I put into an 8 inch round cake pan).
Bake until golden brown and cooked through, ~ 35 minutes, rotating the pan halfway through. Immediately invert the buns onto a serving dish and devour.