SUNDAY BRUNCH: Butterscotch Bourbon Sticky Buns

Butterscotch.  Bourbon.  Sticky.  Buns.  (Really, nothing else needs to be said.  Oh, except this:  Makes nine delicious buns.)


  • 2/3 cup milk
  • 5 tablespoons sugar
  • 2 teaspoons dry active yeast
  • 2 eggs
  • 2-3/4 cup flour
  • 1 teaspoon salt
  • 1 stick butter (1/2 cup)


  • 1/2 cup brown sugar
  • 1 stick butter (1/2 cup)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 egg


  • 1-3/4 cups pecans
  • 1 stick butter (1/2 cup)
  • 1/2 cup cream
  • 1/2 cup bourbon
  • 1/3 cup honey
  • 3 teaspoons orange zest
  • finishing salt of your choice


  1. Warm the milk and mix in the yeast and sugar.
  2. Let set for a few minutes until the yeast blooms and turns frothy.
  3. Beat in the eggs.
  4. Mix in a bowl with flour and salt.
  5. Using your hands, knead in butter.
  6. Keep kneading with your hands for about seven minutes, until dough is fully combined and slightly sticky.
  7. Place the dough in a buttered dish and cover with a dish towel.
  8. Leave in a warm place to rise for two hours.
  9. Punch down the dough and roll into a rectangular shape on a floured surface.


  1. Toast the pecans.
  2. Cream together butter and brown sugar.
  3. Mix in egg.
  4. Blend in cinnamon and nutmeg.
  5. Spread filling on dough.
  6. Festoon with the toasted pecans.
  7. Roll.
  8. Slice.


  1. Cream together butter and brown sugar.
  2. Mix in cinnamon, orange zest and salt.
  3. Add cream, bourbon and honey.
  4. Pour the topping into the bottom of a baking pan.
  5. Place the rolled slices of dough on top.
  6. Let rest for about twenty minutes.


  1. Bake in a 350° oven for 50 minutes.  (You might want to place a cookie sheet under the baking dish, because the sticky gooey delicious part of this recipe will start to bubble and would be really hard to clean off the inside of your oven.)


  1. Scoop each bun from the baking pan and then spoon some more of the topping on top.
  2. Sprinkle with the finishing salt.
  3. Serve immediately.


  • You can prepare these sticky buns the day before and place them in the fridge overnight.  In the morning, take them out of the fridge and let set for 30 minutes before baking.


Recipe created by and published in on April 15, 2012.

Photo published in on December 31, 2009.