Titanic Spiked Pecan Sticky Buns
December 15th, 2008 by LynetteAnother recipe we received from Carin during Thanksgiving this is sooo good and a very nice surprise since it is spiked with whiskey. Definitely not something for a kids’ party but a good one for an all adults party. I need to archive them here before I forget and of course share it with all our wonderful readers.
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 lb frozen bread dough, thawed
- 1 tbsp melted butter
- 1/3 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
Method:
- Butter a 13 x 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 continously.
- Remove from heat and stir in pecans.
- Pour in baking pan.
- Roll dough into a 12 x 16 inch rectangle.
- Brush with melted butter.
- Combine sugar and spices in a 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 hr.
- Remove plastic wrap.
- Preheat oven to 350 F. Bake for 20 – 30 minutes until buns are golden and syrup is bubbly.
- Cool in pan for 5 minutes.
- Invert onto foil covered baking sheet.
- Serve warm.