Recipe courtesy of Beth Bohmeyer
Titanic Spiked Pecan Sticky Buns
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- Level: Intermediate
- Total: 1 hr 43 min
- Prep: 10 min
- Inactive: 1 hr 5 min
- Cook: 28 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 34 mg
- Sodium
- 362 mg
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!
- Level: Intermediate
- Total: 1 hr 43 min
- Prep: 10 min
- Inactive: 1 hr 5 min
- Cook: 28 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 20 g
- Saturated Fat
- 9 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 34 mg
- Sodium
- 362 mg
Ingredients
Directions
- 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.
