Butterscotch Glazed Pecan Sticky Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Sticky Bun
  • ¾ cup milk
  • 1 tbsp + ½ tsp quick rise yeast
  • ½ cup sugar
  • 1 stick unsalted butter (6 tbsp softened, 2 tbsp melted)
  • 2 eggs
  • 20 oz all purpose flour (4 cups)
  • ¾ tsp salt
  • 1 cup light brown sugar
  • 2 tsp cinnamon
  • 1 cup chopped toasted pecans
Glaze
  • 6 tbsp brown sugar
  • 5 tbsp sweetened condensed milk
  • 2 tbsp bourbon whiskey
  • 1.5 tsp corn syrup
  • 4 tbsp butter
  • ⅛ tsp vanilla extract
  • 1/16 tsp salt
  • 1/16 tsp baking soda
Instructions
Sticky Bun
  1. 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).
  2. 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.
  3. 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.
Glaze
  1. 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.
  2. Recipe adapted from Butterscotch Sticky Buns from Food & Wine 2011 Annual Cookbook.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2012/07/13/guest-post-joanne-from-fifteen-spatulas/