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