- 3/4 cup milk
- 1 tbsp + 1/2 tsp quick rise yeast
- 1/2 cup sugar
- 1 stick unsalted butter (6 tbsp softened, 2 tbsp melted)
- 2 eggs
- 20 oz all purpose flour (4 cups)
- 3/4 tsp salt
- 1 cup light brown sugar
- 2 tsp cinnamon
- 1 cup chopped toasted pecans
- 6 tbsp brown sugar
- 5 tbsp sweetened condensed milk
- 2 tbsp bourbon whiskey
- 1.5 tsp corn syrup
- 4 tbsp butter
- 1/8 tsp vanilla extract
- 1/16 tsp salt
- 1/16 tsp baking soda
- Heat the milk to 110 degrees. Place the milk in the bowl of a stand mixer along with the yeast. Add the sugar and 6 tbsp softened butter, and mix at medium speed until the butter is broken up, about 1 minute. Beat in the eggs one at a time. Add the flour and salt, and mix on low for 2 minutes. Bump the speed up to medium, and beat for another 2 minutes. Shape the dough into a ball and cover the bowl with plastic. Let the dough rise for 45 minutes (and just so you know, it will barely rise).
- Lightly flour a work surface, and roll the dough out into a 10 by 24 inch rectangle. Mix the light brown sugar, cinnamon, and melted butter, and spread evenly all over the dough. Cut the dough into 12 strips (so each strip is 2 inches wide and 10 inches tall). Roll each strip up tightly and place into buttered muffin tins. Let rise for 1 hour.
- Bake the buns in a 325 degree oven for 25-28 minutes. Prepare the glaze 5 minutes before the buns are done so you can add the glaze to the buns while they’re hot (that way the glaze soaks in a bit). Sprinkle on the pecans.
- Bring the brown sugar, sweetened condensed milk, bourbon whiskey, corn syrup, and butter to a bubble over medium high heat, and cook for 3-4 minutes, stirring frequently. Remove the pan from the heat and add the vanilla, salt and baking powder. Stir for 1 minute until it has dissolved. It’s now ready to be poured onto the sticky buns.
- Recipe adapted from Butterscotch Sticky Buns from Food & Wine 2011 Annual Cookbook.