Bourbon Bacon Pecan Sticky Buns

With the holidays just around the corner, it’s time to start doing the meal planning. Of course, you have all of your staples covered but wouldn’t it be nice to mix it up a little bit? With this recipe for Bourbon Bacon Pecan Sticky Buns, You won’t have to look any further. These will soon be a favorite in your house.

Now for this recipe, the ingredient list is kind of long, but I promise you that these sticky rolls are well worth it. Between the warmth of the Bourbon and the smoky bacon, even the pickiest person at the table won’t be able to resist these delicious rolls.

For the dough, you will need 3/4 cup of warm water, 2 and a 1/4 teaspoons active Rapid Rise yeast, one teaspoon salt, 1/2 cup granulated sugar, two eggs, 1/4 cup room temperature buttermilk, 1/3 cup vegetable oil and 4 1/2 cups all-purpose unbleached flour.

For the caramel glaze, you will need 1 and a 1/2 cup brown sugar, 1/3 cup corn syrup, 12 tbsp butter, 1/4 cup heavy whipping cream, and 2 tbsp Bourbon.

For the filling, you will need five slices of bacon, cooked and finely chopped, two teaspoons of cinnamon, 3/4 cup of brown sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon of cloves and one tablespoon of melted butter.

For the bacon pecan topping, you will need 1/2 of your prepared caramel glaze, 1/2 a cup of chopped pecans and three slices of cooked chopped bacon.

First, you’re going to start by making your dough. To make the dough, you’re going to attach your dough hook to your mixer. In the mixing bowl, add the warm water, yeast, and one tablespoon of sugar. Swirl this mixture around gently and then let it sit for five minutes or until the yeast becomes foamy.

Next, you’re going to add in the remaining sugar and salt. Turn your mixer on low and mix it together. In a large measuring cup, whisk together the buttermilk, eggs, and oil and pour it into the mixing bowl and continue to mix. Now we’re going to pour in 2 cups of flour. You’re going to want to do this slowly so the flour can incorporate into the other ingredients.

Add the remaining flour in 1/4 cup increments until the dough is sticky but not sticking to your hands or the sides of the bowl. Remove the dough from the bowl and place it in a greased bowl. Cover the bowl with Saran Wrap and a dish towel and put it in a warm dark place. Allow the dough to rise for 1-2 hours until it has doubled in size.

You’re doing a great job! Next, we’re going to work on our caramel glaze. In a medium saucepan, combine all of the ingredients and continuously whisk until the butter has melted and everything is combined. Remove the pan from the heat. Pour half of the mixture onto a lightly greased cookie sheet. Save the other half of the glaze for later.

Now we’re going to work on the filling. In a small bowl whisk together the brown sugar, cloves, cinnamon, nutmeg, and salt. Roll out the proofed dough and use a pastry brush to distribute the butter evenly. Sprinkle the filling over the buttered dough.

Sprinkle half of the chopped bacon onto the filling. Starting at the top of the long edge of dough, tightly roll the dough and when you reach the end of the dough, pinch together the seam to hold it together. Place the dough seam side down. Cut the log into 12 equal sections (buns). Place each bun on the glaze covered cookie sheet. Space them out because they’re going to need room for second proofing. Cover the cookie sheet with Saran Wrap and let the buns rise again. (1-1 1/2 hours)

When the buns have risen, bake them in a preheated oven. (350°) Bake the buns for 25-30 minutes or until the rolls register 180­° on a thermometer. Remove from oven and allow the rolls to cool slightly.

You’re almost there! For the bacon pecan topping: If the caramel glaze has become too thick you can gently reheat it and stir in the remaining bacon and the chopped pecans. Next, you’re going to cover the baking dish and gently flip the buns over onto a serving platter. Top the buns with the bacon pecan topping and enjoy!!