Titanic Spiked Pecan Sticky Buns

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!]

Total Time:
1 hr 43 min
Prep:
10 min
Inactive:
1 hr 5 min
Cook:
28 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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