Pecan Honey Bourbon Sticky Buns

4 hours 30 mins Prep Time

30 mins Cook Time

Written By

Robin Winship

These sweet sticky buns are the perfect make-ahead breakfast pastry for mornings you can't be bothered to whip up breakfast. Topped with roasted pecans and filled with cinnamon and brown sugar, these buns scream indulgence. The honey bourbon caramel caramelizes the bottom of the buns as it cooks in the cast iron skillet and lends a rich nutty flavour with a floral hint from the honey.

Ingredients

Dough

175 mL whole milk
1 tablespoon granulated sugar
7 grams (2 1/4 teaspoons) active dry yeast
470 grams (3 3/4 cups) all-purpose flour
7 tablespoons unsalted butter, melted
4 egg yolks, beaten
1 1/2 teaspoons kosher salt

Honey Bourbon Caramel

1 stick (1/2 cup or 113 grams) unsalted butter
175 mL heavy cream
3/4 brown sugar
1/3 cup honey
1 tablespoon bourbon
1/2 teaspoon kosher salt

Filling

3/4 cup brown sugar
2 tablespoons granulated sugar
2 teaspoons cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted
2 cups pecans, roughly chopped and toasted

Directions

Dough

3 Steps

Step 1

Heat whole milk to 110°F in a small pot over medium-low heat. In the bowl of a stand mixer fitted with the dough hook, add 1 tablespoon sugar, yeast and whole milk. Let sit for 5 minutes until mixture froths up (yeast is active).
Step 2

Add beaten egg yolks and slightly cooled melted butter. Add half of the flour and salt and mix on low speed until just combined. Add the rest of the flour and mix on low speed for 7 minutes until a smooth dough forms.
Step 3

Remove dough, form into a smooth ball with your hands and place in a medium-sized bowl coated with oil. Cover with plastic wrap and let rise in a warm place for 2 hours.

Honey Bourbon Caramel

2 Steps

Step 1

While the dough rises, make your honey bourbon caramel. In a small pot over medium-low heat, melt butter. Once melted, add brown sugar, heavy cream, honey, salt and bourbon. Stir and bring back to a vigorous simmer, turn heat down to low and cook for 7 minutes, stirring frequently, until caramel thickens.
Step 2

In a clean 12"-inch cast iron skillet, pour caramel into bottom of skillet. Sprinkle with 1 1/2 cups of chopped pecans and let cool.

Assembly

6 Steps

Step 1

On a floured work surface, roll dough out into a 18"-inch long and 12"-inch wide rectangle.
Step 2

Combine all the ingredients for the filling in a small bowl (except the melted butter).
Step 3

Brush the dough with melted butter, sprinkle filling evenly across dough and top with remaining 1/2 cup chopped pecans. Tightly roll dough into an 18"-inch long log. With a serrated knife, cut 1 1/2"-inch thick circles.
Step 4

Nestle cut circles on top of the caramel in your cast iron skillet. Cover with plastic wrap and let rise in a warm place for 2 hours.
Step 5

Preheat oven to 350°F and bake sticky buns for 30 minutes (you may cover top with tin foil if it is browning too much).
Step 6

Remove from oven, let cool for 5 minutes, invert onto a large baking sheet and gently place back into cast iron skillet to serve.