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Figgy Pecan Sticky Buns

If you like your treats sweet and sticky, this is the dessert recipe for you. These homemade stickies are the perfect accompaniment to morning coffee, but also after-dinner espresso. We live for weekend baking and love creating exciting sweets for our favorite people!

INGREDIENTS

  • 2 tablespoons granulated sugar
  • 1 package dry yeast
  • 2/3 cups warm water
  • 5 tablespoons butter, melted and divided
  • 1¾ cups flour, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup packed brown sugar, divided
  • 2 tablespoons corn syrup
  • 2 tablespoons milk
  • ½ cup DeLallo Fig Spread
  • ¼ chopped pecans
  • 1 ½ teaspoons ground cinnamon
  • Cooking Spray

DIRECTIONS

  1. Dissolve granulated sugar and yeast in 2/3 cup warm water. Let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
  2. Spoon flour into dry measuring cups and level with a knife. Combine 1½ cups flour, salt and nutmeg in a large bowl. Add yeast mixture and stir until dough forms.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 4 minutes. Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F) free from drafts for 1 hour or until doubled in size.
  5. In a small saucepan over medium-high heat, combine ½ cup brown sugar with syrup and milk to bring to a boil. Once boiling, remove pan from heat and stir in fig spread.
  6. Prepare a 13” x 9” baking pan with cooking spray. Sprinkle bottom of the pan with an even layer of chopped pecans. Next, spread with an even layer of fig spread.
  7. In a small bowl, combine remaining ¼ cup brown sugar and cinnamon and set aside.
  8. Punch dough down and allow to rest for 5 minutes. Roll out dough into a 12” x 10” rectangle on a lightly floured surface. Brush with remaining 2 tablespoons of butter, leaving a 1-inch border. Sprinkle dough with cinnamon mixture.
  9. Tightly roll up rectangle beginning with the long edge. Press firmly to eliminate air pockets. Pinch the seam to seal, but do not seal ends. Cut into 12 (1”-wide_slices. Arrange slices, cut side up, onto pan. Note that the slices do not fill up pan, but will once dough rises. Cover pan with a damp towel and let rise in a warm place (about 85°F), free from drafts, for about 15 minutes or until doubled in size.
  10. Bake at 375°F for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan and invert buns onto platter and serve.

Figgy Pecan Sticky Buns

If you like your treats sweet and sticky, this is the dessert recipe for you. These homemade stickies are the perfect accompaniment to morning coffee, but also after-dinner espresso. We live for weekend baking and love creating exciting sweets for our favorite people!