Sticky Buns Bitches

If Sunday isn’t code for “brunch” and “lounging,” then I don’t know what is. This week during our first week in bread (enriched breads, i.e. breads with the addition of fat) we made a dish that is PERFECT for a lazy Sunday. Spiked. Pecan. Sticky. Buns.

And because I was too busy brunching … this recipe comes Monday …

Having gone to school in the south, the idea of anything spiked with bourbon that uses pecans and butter sounds divine. I’ve modified the recipe so that it can be made in a MUCH quicker time than it took me, and it draws on a technique I used in puff pastry. Instead of actually making the bread, I suggest buying frozen puff pastry. So in a way its a puff pastry type sticky bun … don’t worry it’s fabulous.

Spiked Pecan Sticky Buns (Makes 1 9” angel food pan or bunt pan)

The Dough
Defrost and lightly flour a work surface. Roll out sheet into a 12”x16” rectangle

Spice Mixture (for inside the log)
Combine all of the following ingredients together

1 cup packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground all-spice
pinch of ground nutmeg

Melt and set aside

2 tablespoons of butter

The Carmel Topping Mixture
Place all ingredients in a saute pan. Stir and cook until melted. Cool slightly. Place inside the bottom of a greased 9” pan. Set aside (it’s okay if it cools and hardens, do not worry)

1 cup packed dark brown sugar
4 tablespoons butter
1/4 cup honey
3 tablespoon good Bourbon
1 cup chopped pecans

Shape the dough into rectangle on a lightly floured surface. Spread the 2 tablespoons of melted butter on rectangle with a brush. Top the buttered surface with the spice mixture. Roll the rectangle gently into a spiral log. Cut into 8 equal pieces. Place 8 pieces in the carmel topping lined pan. Bake at 375 degrees Fahrenheit for 20-25 min. Unmold almost immediately when gets out of the oven by flipping the pan right side up. Voila!