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.
Course: Bread, Breakfast, Dessert, Snack
Servings: 6Large Buns
Author: Marie Porter
9 x 13 cake pan
½cupWarm - NOT hot! - Water
4teaspoonActive Dry Yeast
3 ½cupsAll Purpose Flour
1cupWarmed egg nog
¾cupBrown Sugar, packed
1 cupPecan halves
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.