Warning…there is nothing healthy about these sticky buns. Don’t say I didn’t warn you.
I don’t drink that much. Well, I may have an occasional cocktail here and there and I have bottles of wine and liquor in my house that I use for cooking 90% of the time. In any case, I don’t drink that often. Especially not dark liquor. Gross! If you ever hear or see me shooting Jack or Makers Mark, then I have hit rock bottom somewhere in my life and I am simply trying to get drunk. Personally, I am a Vodka chick. My favorite drink is Grey Goose and cranberry juice. Simple, classy, and subtle in taste and appearance but will create room for you to have a good time. Kind of like me. Well, minus the good time part. I mean, I’m not boring. I’m pretty fun to hang out with. I just mean…..oh forget it. Let’s get back to these sticky buns.
Although I do not enjoy drinking straight bourbon, I do enjoy baking and cooking with it. You ever notice how sweet, deep, and woodsey it smells? Yea I know it doesn’t smell great. In fact, it might make you gag and burn your nose hairs a bit, but if you get past that it smells really good. If you use it in baked goods, like these sticky buns, it gives a nice depth of flavor and even compliments the brown sugar and pecans. As you look at the list of ingredients, you can tell that there is nothing remotely healthy about these buns. In fact, these buns may stick to the ones you already have. But they are so worth it.
- 16 oz. box Pilsbury Hot Roll Mix
- 2 tbsp. unsalted butter, softened
- 1 egg
- 1 c. hot water
- 6 tbsp. unsalted butter, softened
- 1½ tsp. cinnamon
- 1¼ c. light brown sugar
- 1 stick butter
- 1½ c. light brown sugar
- 2 tbsp. heavy whipping cream
- 1 tbsp. dark corn syrup
- 1 tbsp + 2 tsp. bourbon
- ½ tsp. maple extract
- ½ c. pecan pieces
- In a large bowl, combine the contents that are in the box. Add the egg, 2 tablespoon of butter,and hot water and mix until a ball of dough forms. Turn onto a floured surface and knead as indicated on the back of the box. Allow to rest for 5 minutes.
- In a medium sauce pan on low to medium heat,melt the stick of butter and add the brown sugar and corn syrup. Stir until the brown sugar has dissolved. The sugar mixture should be slightly bubbling. Add the cream and stir until well mixed. Now add the bourbon and maple extract. Allow to slightly simmer for 3-5 minutes. Pour the mixture into a large round cast iron skillet and use butter to grease the inside edges. Set aside.
- Roll the dough out into a rectangular form. My rectangle was about 13X12. Smooth the 6 tablespoon of butter on the upside of the rolled out dough. Mix the 1¼ cup of brown sugar and cinnamon in a small bowl and sprinkle on top of the butter.
- Roll the dough into a log starting with the edge closest to you. Roll tightly to secure the filling. Cut the log into rolls about ¾ inch wide. Place the rolls inside the large round cast iron skillet on top of the sugar mixture. Place the rolls next to one another inside the pan. Cover the rolls with a kitchen towel and allow to sit for 30 minutes or until doubled in size. Meanwhile, preheat oven to 375 Degrees. Once the rolls have doubled in size bake for 12-15 minutes or until tops of the rolls are golden brown. Allow to cool.
- Take a serving plate and place it on top of the round pan upside down and flip the pan and plate upside down. The rolls should slide down and onto the pan. Once the pan has been removed, serve.