Sweet and a little spicy, these sticky buns have a kick in the morning.
Prepare: 20 minutesmins
Bake: 25 minutesmins
Rest Time: 2 hourshrs30 minutesmins
Total Time: 3 hourshrs15 minutesmins
Servings: 12buns
Ingredients
2cups(300g) flour
½cup(120mL) milk
¼cup(56g) butter
¼cup(50g) sugar
1large(50g) egg
1tsp(3.5g) yeast
½tsp(2.5g) salt
For the Filling
½cup(56g) chopped pecans
¼cup(56g) brown sugar
2tbs(28g) softened butter
2tsp(4g) cinnamon
1tsp(3g) flour
For the Topping
½cup(56g) chopped pecans
¼cup(84g) honey
¼cup(56g) brown sugar
2tbs(28g) melted butter
1-2tbs(15-30mL) sriracha*
Instructions
For the Dough
Heat milk on low until lukewarm or 100F (38C.) Stir in yeast and set aside.
In a large mixing bowl, stir flour, sugar and salt. Add milk mixture, egg, softened butter and stir until a shaggy dough forms.
Knead on a clean work surface 8 - 10 minutes or until the dough soft and stretches easily without tearing.
Cover and let rest for 1 - 2 hours or until double in size.
Roll dough into a 9×12" (23×30 cm) rectangle.
For the Topping
Generously butter a 9×13 (23×33 cm) baking dish.
Melt the remain butter and combine with the brown sugar, sriracha and honey. Stir well.
Spread the mixture on the bottom of the baking dish with the back of a spoon. Top with the pecans in an even layer.
For the Filling
Spread softened butter on the dough.
Combine pecans, sugar and cinnamon. Sprinkle sugar mixture on top of dough. Sprinkle pecans evenly on top.
Starting from one of the longer sides, roll tightly into a log. Cut into 12 slices.
To Finish
Place 12 slices into one pan, about 1" apart (2.5 cm.)
Cover and allow to rest 60 minutes.
Preheat oven to 350F (180C.)
Bake 20 – 30 minutes or until rolls are golden brown and center reaches 180F (82C.)
While still wearing oven mitts, immediately and carefully tip over onto a baking sheet to avoid sticking when it cools. Serve while still warm.
Notes
*The amount of sriracha you use is up to you. If you aren't used to the flavor, start out with 1 tsp and taste the topping sauce you mixed up. Add more to taste. Smaller amounts will give a gentle undertone with a bit of heat and less flavor.An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes. Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.