These delicious sticky buns have a mix of honey and whiskey and are perfect for breakfast, lunch dinner and anytime in between. This recipe is one that I put together after using a similar method to cinnamon rolls. The caramel mixture is also a perfect addition to the inside of your cinnamon rolls, with a cream cheese icing on top.
INGREDIENTS
lets start with the caramel base
- 1 cup of packed brown sugar
- 1 1/2 sticks salted softened butter
- 1 large heaping tablespoon honey
- 1 large heaping tablespoon whiskey-I used Jameson
- 1 splash of vanilla
- 1 1/2 cups of pecans or walnuts-chopped
- large pinch of salt-I used kosher
onto the dough
- 2 cups of milk-whole milk works best
- 1/2 cup of oil preferably vegetable or canola oil
- 1/2 cup granulated sugar
- 2 1/4 teaspoons of active dry yeast-this is equal to one pack-I use instant yeast fast acting
- 4 cups all purpose flour plus 1/2 cup
- 1 heaping teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
now with the sweet filling
- 1/2 cup of melted butter-I used salted
- 3/4 cup granulated sugar-you can use more if needed-just to taste
- 3-4 tablespoons ground cinnamon-again to taste
Directions
Its important to note that these take time so make sure you have the time to assure they come out perfect.
Heat the milk, oil and sugar for the dough in a saucepan over low to medium heat (do not leave unattended or you will have a boiled over mess). Heat until really warm but not boiling. Take off the heat and let cool slightly.
Once cooled but still warm sprinkle the yeast and let sit for 1-2 minutes-do not stir. Next slowly add in the 4 cups flour a little at a time while stirring just until combined. Once its slightly mixed cover with a towel or saran wrap and put it to rest somewhere out of the way and draft free, such as a microwave. Let it rest for 1 hr. and a few extra minutes will not hurt.
Once the dough has rested add the baking powder, baking soda and salt plus the 1/2 cups of flour. Knead the dough in circles and form a slight ball put it back in the bowl and cover again and put in the refrigerator and chill for about 20 minutes.
While the dough is chilling take a 10 in cast iron that is seasoned, butter the cast iron and sprinkle the pecans on the bottom, in your stand mixer cream together the sugar, softened butter, honey and salt until creamy, once done slowly add the whiskey of your choosing as well as the vanilla. once combined scoop in over the pecans in large scoops.
Pre-heat your oven to 325 and put the cast iron with the mixture in and bake until the caramel is bubbly, foamy is good as it indicates the sugar has melted.
While baking take your dough from the fridge and lay onto a lightly floured surface. Roll the dough out into a large rectangle. I have made these so many times I just eyeball it but I am going to assume it would be around a 25-30×12. While rolled out brush the melted butter end to end and corner to corner, sprinkle with sugar the same way and the cinnamon on top of that. (Oooey Gooey Goodness) Starting at the left corner farthest from you slightly roll moving left to right until you have the dough into a long log, I tuck the ends under seal. Make sure the seam is down and then take a large knife and cut the dough into 16 equal rolls.
Take the cast iron from the oven and it is bubbly and hot and add the rolls tucking them in tight against each other. Cover the rolls with a towel and let sit about 25-30 minutes for the second proof.
NOW THE BEST PART
Put those babies in the oven that is still at 325 and let bake for about 40-45 minutes. You have to watch them and judge your oven.
Once baked pull them and let them sit in the cast iron for at least 10-15 minutes for the caramel to set, invert the rolls onto a plate or something that will hold them sufficiently..
ENJOY!!!
Kristi's Blog 