Recipe courtesy of Beth Bohmeyer

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!
  • Level: Intermediate
  • Total: 1 hr 43 min
  • Prep: 10 min
  • Inactive: 1 hr 5 min
  • Cook: 28 min
  • Yield: 6 to 8 servings
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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.

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