Pecan Sticky Wedges

Name: Pecan Sticky Wedges
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1/4 cup warm water (100° to 110°); 1/3 cup granulated sugar; 1/4 cup 2% reduced-fat milk; 1 teaspoon vanilla extract; 1 teaspoon salt; 2 large eggs; 12.4 ounces all-purpose flour (about 2 3/4 cups), divided; 9 tablespoons unsalted butter, softened and divided; Cooking spray; 1 cup packed dark brown sugar, divided; 3 tablespoons light-colored corn syrup; 2 tablespoons mild honey; 2/3 cup chopped pecans; 2 teaspoons cinnamon

15 ingredients

7 steps

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/3 cup granulated sugar
1/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract
1 teaspoon salt
2 large eggs
12.4 ounces all-purpose flour (about 2 3/4 cups), divided
9 tablespoons unsalted butter, softened and divided
Cooking spray
1 cup packed dark brown sugar, divided
3 tablespoons light-colored corn syrup
2 tablespoons mild honey
2/3 cup chopped pecans
2 teaspoons cinnamon

Directions

1

Combine yeast and warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Add granulated sugar, milk, vanilla, salt, and eggs; beat at low speed until well combined (about 1 minute).
2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1/4 cup flour to yeast mixture; beat at low speed 1 minute. Add 2 1/4 cups flour; beat at low speed until a soft dough forms. Change paddle to dough hook; beat at medium speed 8 minutes or until smooth and elastic. Add 4 tablespoons butter, 1 tablespoon at a time, beating at low speed until combined after each addition and scraping sides, if necessary. Scrape dough onto a work surface sprinkled with remaining 1/4 cup flour (dough will be sticky). Knead 1 minute or until smooth and elastic. Place dough in a large bowl coated with cooking spray. Cover and place in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3

Combine 3 tablespoons butter, 2/3 cup brown sugar, corn syrup, and honey in a small saucepan; bring to a boil, stirring just until butter melts. Boil 30 seconds, stirring constantly. Pour syrup into a 12-cup Bundt pan coated with cooking spray. Sprinkle nuts evenly over syrup. Cool completely.
4

Combine remaining 1/3 cup brown sugar and cinnamon in a small bowl, stirring with a whisk.
5

Turn dough out onto a lightly floured surface. Gently press dough into a 16 x 12-inch rectangle. Melt 1 tablespoon butter. Brush surface of dough with melted butter. Sprinkle brown sugar-cinnamon mixture evenly over dough. Beginning at short side, roll up dough, jelly-roll fashion; pinch seam to seal. Carefully lift roll, and fit into prepared pan. Pinch ends together. Cover with plastic wrap, and chill overnight.
6

Preheat oven to 350°.
7

Remove pan from refrigerator. Let stand at room temperature 30 minutes. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean and dry. Cool in pan 4 minutes on a wire rack. Place a plate upside down on top of pan; invert onto plate. Let cool slightly before cutting.