Pecan Sticky Buns with Bourbon Glaze
Soft yeasted rolls baked over a bourbon-spiked caramel, flipped warm and gooey onto the plate.
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Cooking tools:
- Stand mixer
- Saucepan
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Rolling pin
- Chef's knife
- Serving platter
- Baking sheet
- Kitchen towel
- Stove
- Spatula
- Plastic wrap
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
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