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1
For the dough: Preheat the oven to 350 degrees F.
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2
Cream together the sugar and 1.6 ounces of butter.
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3
Add the rest of the ingredients and mix well.
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4
Roll dough out flat into a rectangle.
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5
Top dough with 1/3 of the remaining butter.
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6
Fold the dough over the butter and put in the refrigerator for 1 hour.
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7
Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour.
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8
Repeat folding process 1 more time, using the last 1/3 of the butter.
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9
For the filling: Cream the butter.
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10
Add the sugar and vegetable shortening and mix together.
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Add the honey and vanilla and mix well.
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12
To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom.
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13
Sprinkle some pecans over the filling in each cup.
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14
Flatten out a piece of dough.
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15
Egg wash the surface of the dough.
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16
Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste.
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17
Roll the dough into a log and then cut into 1-inch pieces.
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Place 1 piece into each muffin cup.
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Bake for 10 to 15 minutes, or until golden brown.
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20
Place the muffin pan on a cookie sheet and flip over.
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21
Sticky buns should come out with a rounded caramelized pecan top.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
