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!
Recipe courtesy of Beth Bohmeyer
Show: Emeril Live
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1 hr 43 min
10 min
1 hr 5 min
28 min
6 to 8 servings



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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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