Pecan Sticky Buns with Bourbon Glaze

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/3 cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon
• 3/4 cup unsalted butter
• 1 1/4 cups packed brown sugar
• 1/4 cup heavy cream
• 3 tablespoons bourbon
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Method

1. 1

   Whisk the warm milk, yeast, and 1 tablespoon of the granulated sugar together in a bowl and let stand until foamy, about 5 to 10 minutes.

   5:00 · Yeast proofing
2. 2

   In a large mixer bowl or stand mixer, combine the remaining sugar, egg, egg yolk, melted butter, and salt with the yeast mixture.

3. 3

   Add the flour and mix with a dough hook on low speed until a soft dough forms, then knead on medium speed until smooth and elastic, about 8 minutes.

   8:00 · Kneading dough
4. 4

   Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled.

5. 5

   Melt the 3/4 cup butter for the glaze in a saucepan over medium heat, then stir in the brown sugar, heavy cream, bourbon, and salt and simmer, stirring, until smooth and slightly thickened.

   3:00 · Simmer glaze
6. 6

   Pour the bourbon glaze into a well-greased 9x13-inch baking pan, tilting to coat the bottom evenly, then scatter the pecan halves over the glaze.

7. 7

   Punch down the risen dough and roll it out on a lightly floured surface into a 16x12-inch rectangle.

8. 8

   Spread the softened 1/2 cup butter evenly over the dough, then sprinkle with the 3/4 cup brown sugar and cinnamon, leaving a 1/2-inch border on one long edge.

9. 9

   Roll the dough up tightly from the filled long edge into a log, pinching the seam to seal, then slice into 12 equal rolls.

10. 10

    Arrange the rolls cut-side up over the pecans in the prepared pan, cover loosely, and let rise until puffy and nearly doubled.

11. 11

    Preheat the oven to 350°F.

12. 12

    Bake the rolls until golden brown and the centers reach about 190°F, 28 to 32 minutes.

    28:00 · Baking rolls
13. 13

    Let the pan cool for 5 minutes, then invert onto a serving platter or baking sheet so the pecan glaze cascades over the rolls.

    5:00 · Cool before inverting
14. 14

    Serve the sticky buns warm, spooning any remaining glaze from the pan back over the tops.