Oh sticky buns... What a delicious and wonderful thing. I have seen so many versions out there. From laminated doughs like puff and croissant doughs, simpler sweet doughs, using brown sugar, making a caramel, bake in a muffin pan, bake in a cake pan. No matter what way you make them though, they are always sticky and sweet and delicious.
For the holidays I wanted to make a simple version of this classic with some fun infusions that anyone can do at home. What goes great with stick caramel though? Pecans and whiskey. I took my standard sweet dough and incorporated a brown sugar and pecan filling before placing them with a whiskey, brown sugar base in a muffin tin. I'm a huge fan of baking sticky buns in muffin tins. They get a nice caramelization. They come out so cute and even. Either with a laminated dough or not, a muffin pan style is my ideal.
If you don't have whiskey or prefer not to use it you can sub for water, milk, or melted butter in the recipe. Also play with that alcohol. Bourbon works very well and has a similar flavor to whiskey. If you like Fireball ad the cinnamon flavor, that can work as well. Never feel like you have to follow the same alcohol infusion in a recipe. They can easily be changed around to fit your preference at home. Check out the recipe below!
Whiskey Pecan Sticky Buns
300g All Purpose Flour
1 ½ tsp Dry Active Yeast
175g Whole Milk, heated to 100℉
35g Granulated Sugar
75g Unsalted Butter, melted
½ tsp Salt
75g Unsalted Butter, melted
275g Brown Sugar
125g Brown Sugar
6 tbsp Whiskey
125g Pecans, chopped
In the bowl of a stand mixer, add the yeast, flour, milk, sugar, butter, and salt.
With a dough hook, mix dough for 3-4 minutes until a smooth dough forms and cleans the bowl.
Place dough into a greased bowl, cover, and proof until double. About an hour.
While dough proofs, prepare the muffin pan by heavily spraying with cooking spray.
In a small bowl, mix 125g brown sugar with the whiskey. Spoon evenly through the greased muffin pan.
Sprinkle about half the chopped pecans through the muffin pan.
When the dough is double in size, roll out on a floured surface into a rectangle 14-inches by 12-inches.
Brush with second measurement of melted butter the sprinkle with 275g brown sugar and remaining chopped pecans.
Roll from the 14-inch side into a log, then cut into 12 equal pieces.
Place into the prepared pan. Cover and proof about 45 minutes or place in the fridge and proof overnight.
Bake with a sheet pan underneath in a preheated 375℉ oven until golden brown on top. When baked, immediately invert onto a parchment lined baking sheet to remove from muffin pan.
Enjoy while warm or allow to cool before storing.
I really love this recipe. Similar to my cinnamon roll recipe, this can be made the night before and then proofed in the fridge for the morning. It's so easy to wake up, turn on the oven, and throw the pan in for a quick and easy breakfast. This is especially nice around the holidays when you don't want to make anything big in the morning. Prep the night before, throw in Christmas morning, take time to open presents, and let them bake in the background. They will make the house smell so good and it's just perfect.
Enjoy this recipe. It do plan to make other versions down the road. I love sticky buns and sweet and bready they are. If you make them let me know how the turn out below! And of course let me know how the family liked them!