We enjoy cinnamon rolls for a great start to game-day mornings. This take on traditional pecan sticky buns is kicked up with extra spices and spiked with a big shot of Tennessee whiskey!
- 1 1/4 cups packed brown sugar
- 1/2 cup butter
- 1/4 cup honey
- 1/4 cup Tennessee whiskey
- 1/2 cup chopped pecans
- 1 pound frozen bread dough, thawed
- 1 tablespoon melted butter
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Butter a 13 by 9-inch baking pan. Combine sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour in baking pan.
Roll dough into a 12 by 16-inch rectangle. Brush with melted butter. Combine sugar and spices in small bowl. Sprinkle over dough. Roll dough from long side, pressing to seal edges. Cut into 8 slices and place cut side down in baking dish. Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap.
Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm.
* Guest Recipe
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