Inn on Poplar Hill Bed and Breakfast

Prepare these the night before and store in the fridge. Then all you have to do in the AM is pop them in the oven for a fabulous treat. These would be great to have ready for Christmas morning. Enjoy them while the kids open presents.

In a large bowl combine:
2 cups flour
1/2 cup granulated sugar
1 1/2 teaspoon salt
2 packaged active dry yeast

Stir in until mixed
3/4 cup warm milk (105 - 115 degrees)
1/2 cup warm water
1/2 stick butter
2 fresh eggs

Add enough flour to make a smooth dough
2 to 3 cups flour

Knead on floured surface until smooth. This can also be made on the dough cycle of your bread maker or the dough hook on your mixer. Cover and let rest for at least 10 minutes. Roll out dough to a 20x12 inch rectangle. Spread a generous amount of softened butter on top of dough.

Sprinkle with
1/2 cup brown sugar
1 teaspoon cinnamon
4 Tablespoons Pecans (Or if you prefer Raisins)

Starting from the long side of the roll, roll-up jelly roll style. Pinch the seam to seal. Cut into 12 to 15 slices about 1 1/2 inches thick.

For the Glaze combine the following in a small saucepan over low heat stirring until smooth.
1/2 cup maple syrup
1/2 cup brown sugar
1/4 cup butter
1 cup pecans

Line a 13x9x2 baking pan with NON stick aluminum foil (Trust me use the non stick foil to line the pan or you will be sorry and want to throw your sticky pan away). Pour the glaze into the bottom of the lined pan. Place the prepared buns on top of the glaze. Cover and refrigerate for 2 to 24 hours. To Bake Preheat oven to 375. Remove the pan from the fridge and let stand at room temp for at least 10 minutes. Bake 28 to 30 minutes until the tops is brown. Invert the pan onto a serving tray. Serve warm from the oven! These rolls can also be made with out the glaze and served with a cream cheese frosting.

If this seems like just too much work, make a reservation to stay with us. We serve these sticky buns almost every Sunday Morning.

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