Here is my take on sticky buns! These are so delicious and fun to make. These are cinnamon buns topped off with a maple bourbon glazed pecans, such a good combination.
3/4 cup milk
1/4 cup butter
3 Tbsp honey
4 cups all purpose flour
2 1/2 tsp instant yeast
1 tsp salt
1 egg, whisked
1/4 cup butter, softened
1/2 cup brown sugar
1 Tbsp cinnamon
1 orange, zest
1 1/2 cups pecans, rough chopped
1/2 cup maple syrup
2 tsp vanilla
1/4 cup butter
1/2 tsp bitters
2 Tbsp corn syrup
2 Tbsp bourbon
Dough: In sauce pan add milk, water, butter and honey. Heat until butter is melted. You do not want this mixture too hot, just warm enough to melt butter and lukewarm. Allow to cool if it gets hot. In large bowl combine flour, instant yeast and salt. Gradually stream in lukewarm wet ingredients and egg while mixing with a spoon. Once dough has formed together, turn it out onto a slightly floured counter. Knead for 4 minutes until smooth and elastic texture. Place dough into a lightly oiled bowl. Cover with a warm damp towel and place in warm place. Let rise for 1 hour or until doubled in size.
While dough is rising make your filling and glaze.
Filling: Allow butter to soften fully. You will need to be able to spread with a pastry brush, set aside. In a small bowl mix together brown sugar, cinnamon and orange zest, set aside.
Glaze: Pour pecans into the base of a greased 9x13" baking dish. In saucepan add syrup, vanilla, butter, bitters, corn syrup and bourbon. Heat on low heat until butter has fully melted. Cook on low until mixture slightly thickens, 4 minutes. Pour mixture over top of pecans into bottom of baking dish, set aside.
Once dough has doubled in size. Place onto floured countertop and roll into an 18x14" rectangle. Brush with softened butter and sprinkle with cinnamon sugar filling. Tightly roll up the dough to form an 18" log. With a sharp knife slice into 15-17 pieces. Place each piece on top of pecan glaze. Cover with cling wrap and let rise 1 hour, until doubled in size. Preheat oven to 375˚F.
Once dough has risen, remove cling wrap and bake in preheated oven for 30 minutes until lightly golden brown. Let cool for 5 minutes before inverting onto a serving plate. Ensure you get all the glaze out of the bottom of the pan, that the best part! Enjoy.
Yeast: This would also work with active dry yeast. Simply add to warm liquids and let rest for 15 minutes. *Important that the wet ingredients are lukewarm not hot! Ensure you let cool once butter has melted before adding the yeast.
Bitters: If you do not have bitters this would also be good without. I have added bitters to this recipe to replicate the flavours of the classic cocktail Old Fashioned (bourbon, orange and bitters).
Bourbon: This is also an ingredient you can leave out, but I love the flavour it adds!