Description
Every year our family goes down the sea shore for a week in late June. On Sunday after mass I like to pop in the local bakery for some pastries. My choices are usually tea biscuits and caramel buns. The caramel buns are just so tasty and sweet that it’s a beautiful start to my Sunday morning.
I thought, these are such a delight when I’m on vacation, why don’t I give it a try to make them myself? Sure enough, everyone in the house thought they were super tasty!
Enjoy!
Ingredients
Scale
- 1/4 cup soft butter
- 1/3 cup brown sugar (packed)
- 1 tsp light corn syrup
- 1/3 cup pecans or walnuts
- 1 pkg active dry yeast
- 3/4 cup warm water (not hot – 105 to 115 degrees)
- 2 1/2 cups Bisquick
- 2 tbsp soft butter
- 1/4 cup brown sugar (packed)
- 1 tsp cinnamon
Instructions
- Melt 1/4 cup butter; add 1/3 cup brown sugar and corn syrup
- Bring syrup mixture to a rolling boil
- Spread in 8″ round layer pan. Add pecans
- Dissolve yeast in water
- Mix in Bisquick and beat vigorously
- Turn dough onto surface well dusted with Bisquick
- Knead until smooth, 20 times
- Roll out into rectangle, 16×9″
- Spread with remaining ingredients
- Roll up tightly, beginning at wide side
- Seal well by pinching edge of dough into roll
- Slice into 10 slices. Place in pan
- Place pan of buns on wire rack over bowl of hot water and cover with towel; let rise 1 hr
- Heat oven to 400 degrees (mod. hot); bake 20 to 25 min
- Invert pan and serve buns warm