Eggnog Sticky Buns [Eggnog Cinnamon Rolls]
If you're looking to use up some egg nog, these egg nog sticky buns are a great way to do so! Full of flavour... and calories. SO MANY CALORIES.
Servings: 6 Large Buns
Calories: 996kcal
Equipment
- 9 x 13 cake pan
- Parchment Paper
Ingredients
Buns:
- ½ cup Warm - NOT hot! - Water
- 3 tablespoon Granulated Sugar
- 4 teaspoon Active Dry Yeast
- 3 ½ cups All Purpose Flour
- 1 teaspoon Salt
- ¼ teaspoon Nutmeg
- 1 cup Warmed egg nog
- ¼ cup Butter, Melted
- 1 teaspoon Vanilla Extract
Caramel Topping
- ¾ cup Butter, Melted
- ¾ cup Brown Sugar, packed
- ¼ teaspoon Nutmeg
- 1 cup Pecan halves
Assembly
- ¼ cup Butter, Melted
- ¾ cup Granulated Sugar
- 2 teaspoon Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Nutmeg
Instructions
Make the Dough
- Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flour, salt, and nutmeg. Pour in yeast mixture, egg nog, vanilla, and butter, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so - That's how I do it!)
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Make the Topping
- In a small saucepan, mix melted butter, brown sugar, and nutmeg together. Heat, stirring well, until smooth.
- Line a 9 x 13" pan with parchment paper if you like. Spray well with cooking spray - whether or not you used parchment.
- Pour brown sugar caramel mix into the pan, tilt pan to spread evenly over bottom of pan.
- Scatter pecans across caramel, set pan aside.
Assemble the Rolls
- Once dough has doubled in size, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
- Use a pastry brush to spread melted butter all over the dough – you might not use it all, that’s ok.
- Mix together the sugar and spices, sprinkle it evenly over the melted butter.
- Starting with one of the shorter edges, tightly roll the dough up.
- Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.Remember: The bottom of the pan will become the top side, as these are flipped once baked.
- Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 350F.
- Once final rise is over, pop the pan in the oven and bake for 35 minutes, or until golden brown and perfect.
- Allow buns to cool for 10 minutes, before inverting pan onto a tray or cookie sheet.
Nutrition
Calories: 996kcal | Carbohydrates: 122g | Protein: 13g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 127mg | Sodium: 761mg | Potassium: 284mg | Fiber: 5g | Sugar: 62g | Vitamin A: 1278IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 4mg