Pecan Date Sticky Buns Recipe

Ingredients :

Pecan Topping :
1/4 cup butter or margarine, 1/2 cup light corn syrup, 1- 1/2 cups chopped pecans, 1/2 cup firmly packed brown sugar
Date Filling :
1/4 cup butter or margarine (melted), 1 (8-ounce) package chopped dates, 1 tablespoon ground cinnamon, 1 cup firmly packed brown sugar
Dough :
5 to 5-1/2 cups all-purpose flour, 1/2 cup milk, 1/2 cup butter or margarine, 2 large eggs, 1/2 cup wheat germ, 1 cup water, 1/2 cup sugar, 1/2 ounce Fleischmann’s RapidRise Yeast, 1-1/2 teaspoons salt

Preparation :
Heat 1/4 cup butter, 1/2 cup brown sugar, and corn syrup until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan. Set aside. In a large bowl, combine 2 cups flour, wheat germ, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm. Gradually add to flour mixture. Beat 2 to 3 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 to 3 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes. Using a Rolling Pin roll dough to a 24 x 18-inch rectangle, brush with melted butter. Combine 1 cup brown sugar with dates and cinnamon; sprinkle evenly on dough. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 8 equal pieces. Place in prepared pan, cut-side up. Cover; let rise in warm, draft-free place until doubled in size, about 45 minute. Bake at 370 F for 40 minutes. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes.