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A close up view of a slab of 6 egg nog sticky buns. They are dripping with caramel and pecans.
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5 from 1 vote

Egg Nog Sticky Buns

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.
Prep Time30 mins
Cook Time35 mins
Rising Time1 hr 45 mins
Total Time2 hrs 50 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Autumn, Cinnamon Bun, cinnamon rolls, egg nog, egg nog cinnamon buns, egg not sticky buns, eggnog, Sticky buns, sticky rolls
Servings: 6 Large Buns
Calories: 996kcal
Author: Marie Porter

Equipment

9 x 13 cake pan
Parchment Paper

Ingredients

Buns:

  • ½ cup Warm - NOT hot! - Water
  • 3 Tbsp Granulated Sugar
  • 4 tsp Active Dry Yeast
  • 3 ½ cups All Purpose Flour
  • 1 tsp Salt
  • ¼ tsp Nutmeg
  • 1 cup Warmed egg nog
  • ¼ cup Butter, Melted
  • 1 tsp Vanilla Extract

Caramel Topping

  • ¾ cup Butter, Melted
  • ¾ cup Brown Sugar, packed
  • ¼ tsp Nutmeg
  • 1 cup Pecan halves

Assembly

  • ¼ cup Butter, Melted
  • ¾ cup Granulated Sugar
  • 2 tsp Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp 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