Maple-Cranberry Pecan Sticky Buns

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King Arthur Flour


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However you handle the cornmeal, when you?re ready, combine the remaining ingredients until you have a dough that?s pliable but kneadable. Knead until well-developed -- by hand, mixer or bread machine -- and place in a greased bowl, covered, to let rise u

Knock it down and roll it out on a lightly floured surface until it?s approximately 12 x 24 inches. Prepare a 9 x 13-inch or 12 x 12-inch baking pan by melting a tablespoon of butter in the bottom and sprinkling about 1/4 cup of maple or brown sugar over

Mix the remaining maple or brown sugar with the maple syrup, and drizzle it down the center of the dough, spreading it over the surface of the butter. Drain the cranberries and distribute, with the pecans, evenly over the butter/sugar/syrup layer.

Roll the dough into a log, starting with a long edge. The filling is a bit sloppy, so as you roll close to the other side, pick the far side up to meet your roll and pinch firmly together. Pressing through the dough with a bench knife, or sawing gently wi

Preheat your oven to 350°F. Bake the buns for 30 to 35 minutes. If they appear to be browning too quickly, turn the heat down to 325°F for the last 10 minutes.

When the buns are done, take them out of the oven, place a half sheet pan or something more attractive (but large enough) over the baking pan, and flip them over. (Be very careful with this, because a misstep can mean not only a frightful mess but also a

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