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Bourbon Bacon Pecan Sticky Buns

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Level: Intermediate

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Description

These sticky buns are loaded with bacon, pecans and sticky filling that are perfect for fall breakfasts or desserts. With a foolproof dough recipe, these bourbon bacon pecan sticky buns will be a new tradition.

Ingredients

  • FOR THE DOUGH:
  • ¾ cups Warm Water, Not Hotter Than 110 Degrees
  • 1 envelope (1/4 Oz. Packet) Rapid-rise Yeast
  • ½ cups Granulated Sugar
  • 1 teaspoon Salt
  • ¼ cups Buttermilk, Room Temperature
  • ⅓ cups Vegetable Oil
  • 2 whole Eggs
  • 5 cups Flour
  • FOR THE CARAMEL GLAZE:
  • 1-½ cup Brown Sugar
  • 12 Tablespoons Butter
  • ⅓ cups Corn Syrup
  • ¼ cups Heavy Cream
  • 2 Tablespoons Bourbon
  • FOR THE FILLING:
  • ¾ cups Brown Sugar
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Ground Cloves
  • 1 pinch Salt
  • ¼ teaspoons Nutmeg
  • 1 Tablespoon Butter, Melted
  • 5 slices Bacon, Cooked And Finely Chopped, Divided
  • FOR THE TOPPING:
  • ½ cups Prepared Caramel Glaze
  • ½ cups Pecans, Chopped Coursely

Preparation

For the dough:
Hook dough hook to your stand mixer. Into the stand mixer bowl add in warm water, yeast and 1 tablespoon of sugar. Gently swirl once with a spoon and let it sit for about five minutes, or until the yeast becomes slightly foamy.

Add in the remaining sugar and salt. Turn mixer on low and mix to combine.

In a large measuring cup whisk together buttermilk, oil and eggs then pour into the stand mixer bowl and allow to mix. Start by pouring 2 cups of flour into mixer and stir on low until incorporated. Add in remaining flour in ¼ cup increments until the dough is sticky but not sticking to the sides of the bowl or your hands.

Remove dough from mixer bowl and place in a lightly greased bowl. Cover with plastic wrap and a dish towel and place in a dark warm place. My favorite place is on my dryer while it’s running. Allow it to rise for 1-2 hours or until dough has doubled in size.

For the caramel glaze:
In a medium saucepan, combine all the ingredients and whisk constantly over medium heat until the butter has melted and the mixture has combined. Remove from heat. Pour half of the caramel glaze into the bottom of a lightly greased 13×9 inch baking dish or casserole pan. Set aside the other half the glaze for later.

For the filling:
In a small bowl whisk together the brown sugar, cinnamon, cloves, salt and nutmeg. Set aside.

Preheat oven to 350ºF. Roll out the risen dough into a 16 inch by 12 inch rectangle. Pour the melted butter over the dough and using a pastry brush distribute the butter over the dough. Sprinkle the brown sugar mixture over the melted butter. Sprinkle on about half of the cooked and chopped bacon.

Starting at the top of the long-edge of the dough, tightly roll the dough into a log. When you reach the ends of the dough, pinch together the seam and place the log seam side down on your work surface. Barely nick the dough using a very sharp knife into 12 equal sections. Nimbly slice through the 12 sections and place each roll, cut side down on top of the caramel glaze in the baking dish. Don’t pack too tightly, they will need space for a second proofing. Cover the baking dish with plastic wrap and let rise again for 1 to 1 ½ hours.

Bake rolls at 350ºF for 25-30 minutes or until the rolls register 180 F on an instant read thermometer. Remove from oven and allow to cool slightly.

For bacon pecan topping:
If the caramel glaze has thickened too much, reheat gently. Stir in remaining bacon and chopped pecans.

With a serving platter, cover the baking dish and carefully invert the baking dish so the sticky buns fall out onto the serving platter. Top with bacon pecan topping. Serve while warm.

Rolls adapted from Lauren’s Latest Cinnabon Rolls and filling adapted from America’s Test Kitchen Sticky Buns.

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