Overnight Banana Rum Sticky Buns

Overnight Banana Rum Sticky Buns

Ingredients

4½ cups bread flour
¼ cup Dierbergs granulated sugar
1 envelope (¼ ounce) rapid rise yeast (2¼ teaspoons)
¼ teaspoon salt
¾ cup Dierbergs milk
1 cup mashed, ripe banana (about 3 bananas)
2 large Dierbergs eggs
1 cup Dierbergs butter, softened
1½ cups firmly packed Dierbergs brown sugar
2 tablespoons ground cinnamon
1 cup Dierbergs chopped pecans (divided)
½ cup spiced rum

Directions

In large mixer bowl, combine flour, granulated sugar, yeast, and salt. Add milk; beat at low speed until well mixed. In medium bowl, stir together banana and eggs; slowly beat into flour mixture. Beat at medium speed until dough forms. Continue beating until dough is smooth. Cover bowl and let rest 10 minutes. Turn dough out onto lightly floured surface; knead 2 to 3 minutes. Roll dough into 12 x 16-inch rectangle.

In medium bowl with hand mixer, beat butter, brown sugar, and cinnamon at low speed until combined. Spread half the mixture over dough; sprinkle ½ cup of the pecans over top. Starting at long edge, roll up jellyroll-style; pinch seam to seal. Place dough seam-side down; using sharp knife, trim ½ inch from each end, then cut dough into 12 Buns.

In medium bowl with hand mixer, beat remaining butter/sugar mixture with rum at low speed until well mixed. Divide mixture between two 9-inch round cake pans that have been lightly coated with no-stick cooking spray. Sprinkle ¼ cup pecans in each pan. Place 6 Buns cut-side down in each pan. Cover with sheet of plastic wrap that has been lightly coated with no-stick cooking spray and chill overnight.

When ready to bake, let Buns sit covered in warm place until doubled in size, about 45 minutes. Uncover and bake in 350°F. oven until lightly browned, about 20 to 25 minutes. Let stand 5 minutes before inverting onto 2 serving plates. Spread any sauce remaining in pans over tops of Buns.

Tips

TO BAKE IMMEDIATELY
Prepare Buns as directed, cover, and let rise in warm place until doubled in size, about 45 to 60 minutes. Bake as directed.

Servings: 12
Serving Size: Per bun

Per Serving
Calories: 449
Cholesterol: 53 mg
Fat: 17 g
Sodium: 73 mg
Carbohydrates: 62 g
Protein: 9 g
Fiber: 3 g