Cinnamon Pear and Pecan Sticky Buns

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Cinnamon Pear and Pecan Sticky Buns

Ingredients

  • 1 1/2 cups whole milk, warm
  • 1/2 cup granulated sugar, divided
  • 2 teaspoons active dry yeast
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks
  • 1 teaspoon kosher salt
  • 6 cups unbleached all-purpose flour
  • 3 cups light brown sugar, lightly packed
  • 2 teaspoons cinnamon
  • 6 cups Pacific Northwest Canned Pears, diced, drained and juice reserved
  • 2 cups lightly toasted pecans, coarsely chopped
  • 2 cups dried cranberries
  • 3/4 cup plain bread crumbs
  • 4 cups confectioners sugar

Method

Add 1 tablespoon of the sugar and yeast to the warm milk let stand 5 minutes, or until the mixture is slightly foamy.

After the mixture looks active, pour the milk and yeast into a large bowl. Add the remaining sugar, butter, egg yolks and salt, and stir well to fully combine the ingredients. Add 2 cups of the flour and mix well. Slowly add the remaining flour, 1 cup at a time, stirring between additions; you may not need all 6 cups. When dough is stiff, and not too sticky, transfer it to a warm surface and knead in any remaining flour, if needed.

Place the dough in an lightly-oiled bowl, cover and let rise between 45 and 60 minutes, or until it has doubled in size. Punch the dough down and divide it in half. On a lightly floured surface, roll the dough pieces out into two 10 by 20-inch rectangles.

Combine the brown sugar and cinnamon in a small bowl and set aside. In another bowl, stir together the pears, pecans, cranberries and bread crumbs. Sprinkle the surface of both rectangles with 1-1/2 cups cinnamon sugar, followed by 5 cups of pear filling mixture.

Starting at the back, roll the long side of the dough toward you, applying gentle pressure to enclose the filling. At the end, tightly seal the log by by pinching the dough together to make a seam.

Slice each log into 12 (2-inch) buns. Place the buns on a generously-sprayed sheet pan lined with parchment paper, and let them rise for 20 minutes. In the meantime, preheat a convection oven to 350 degrees F (or a conventional oven to 375 degrees F). Bake the buns 25 to 30 minutes, or until the dough is golden brown and the filling is bubbling.

Remove the pan from heat and let the buns cool 10 minutes before inverting them onto another sheet pan lined with parchment paper. Meanwhile, sift the confectioners sugar into a bowl and whisk in 1/4 cup of the pear juice to make a glaze. Add more juice if needed, and drizzle the glaze over the buns while they are still warm. Serve immediately.

NOTE: Four pounds of prepared sweet yeast dough may be substituted for the dough recipe.

Servings

Makes 24 servings

Nutrition

  • Calories: 457
  • Calories from Fat: 111
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 37mg
  • Sodium: 170mg
  • Carbohydrate: 84g
  • Dietary Fiber: 4g
  • Sugar: 55g
  • Protein: 6g
  • Vitamin A: 4% DV
  • Vitamin C: 2% DV
  • Calcium: 7% DV
  • Potassium: 8% DV
  • Iron: 9% DV

Ingredients

  • 1 1/2 cups Milk heated
  • 2 teaspoons Active dry yeast
  • 1/2 cup Sugar granulated and divided
  • 1/2 Butter melted
  • 3 large Egg yolks
  • 1 teaspoon Salt
  • 5-6 cups All-purpose flour
  • 3 cups Brown sugar
  • teaspoons Ground cinnamon
  • 1 1/2 quart Pacific Northwest Canned Pears drained and diced
  • 2 cups Pecans toasted and chopped
  • 2 cups Cranberries dried
  • 3/4 cup Dried bread crumbs plain
  • 1/4 cup Pear juice
  • 1 quart Confectioner's sugar sifted

Method

Combine heated milk, yeast and 1 Tbsp. sugar in a large bowl and let stand 5 minutes. Stir yeast mixture. Add remaining sugar, butter, egg yolks and salt and mix well. Stir in 2 cups flour and mix well, Slowly stir in remaining flour mixing well between additions. When dough is stiff enough, transfer to a warm surface and knead in remaining flour. Place dough in an oiled bowl, cover and let rise 45-60 minutes. Punch dough down and divide in half. On a lightly floured surface roll each of the dough pieces into a 10x20-inch rectangle. In a bowl combine sugar and cinnamon and mix well. In another bowl mix together pears, pecans, cranberries and crumbs. For Each Pastry Rectangle: Sprinkle the surface on each sheet of pastry with 1 1/2 cups cinnamon-sugar. Top sugar-lined pastry evenly with 5 cups pear mixture. Starting along the back, roll the long side of the dough gently to enclose pear mixture. Seal the log tightly by pinching the seam together. Cut each log into approximately 12 x 2-inch rolls. Repeat process for the other log. Place the buns, cut-side-up, on a well-sprayed, parchment-lined half sheetpan and let rise 20 minutes. Bake buns in pre-heated 375°F. conventional or 350°F. convection oven for 25-30 minutes or until golden and bubbly. Remove from heat and let the buns cool 10 minutes before turning over onto another half sheetpan and cooling. In a bowl combine sifted sugar with pear juice and mix well to from a glaze, adding more liquid as needed. Drizzle glaze over warm buns and serve warm.

NOTE: Prepared sweet yeast dough (approximately 4 lb.) may be used to substitute for the dough recipe in this formula.

Servings

Yield: 24 Servings

Nutrition

  • Calories: 457
  • Calories from Fat: 111
  • Fat: 12g
  • Saturated Fat: 3g
  • Cholesterol: 37mg
  • Sodium: 170mg
  • Carbohydrate: 84g
  • Dietary Fiber: 4g
  • Sugar: 55g
  • Protein: 6g
  • Vitamin A: 4% DV
  • Vitamin C: 2% DV
  • Calcium: 7% DV
  • Potassium: 8% DV
  • Iron: 9% DV