What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.
1 pkg. dry yeast
1/4 c. warm water
1 (8 oz.) carton of sour cream
1/2 c. butter
1/2 c. sugar
1 tsp. salt
1 tsp. vanilla
4 c. flour
1/4 c. sugar
1 tsp. cinnamon
1 c. pecans crushed
1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla
Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough. Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour. Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.
For the Sticky Caramel Pecan Topping:
½ cup butter
½ cup sour cream
1 ½ cup brown sugar
1 cup dark karo syrup
1 tablespoon vanilla
1 ½ cup pecans
In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.