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Butterscotch Sticky Buns

Apr 19, 2019Posted by Chef BartPrint

sticky buns

Chef Bart’s Butterscotch Sticky Buns (before glazing)

I say when you have a craving, feed it! I was digging through the ol’ box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet, or similar baking pan, your scotch whiskey, and your sense of adventure; it’s over-the-top indulgence time.

Retained Heat Cooking
Butterscotch Sticky Buns
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Votes: 14
Rating: 4.36
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Sticky, gooey, crunchy, yummy butterscotch buns with just the right amount of kick, perfect for your breakfast or brunch table!
Servings Prep Time
12 Rolls 1 hours
Cook Time Passive Time
30 minutes 1-2 hours
Servings Prep Time
12 Rolls 1 hours
Cook Time Passive Time
30 minutes 1-2 hours
Retained Heat Cooking
Butterscotch Sticky Buns
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 4.36
You:
Rate this recipe!
Print Recipe
Sticky, gooey, crunchy, yummy butterscotch buns with just the right amount of kick, perfect for your breakfast or brunch table!
Servings Prep Time
12 Rolls 1 hours
Cook Time Passive Time
30 minutes 1-2 hours
Servings Prep Time
12 Rolls 1 hours
Cook Time Passive Time
30 minutes 1-2 hours
Ingredients
Glaze
Servings:
Units:
Instructions
Dough and Filling
  1. Gently warm the milk in a small saucepan over medium-low heat to 90-100 degrees F. In a small bowl, combine the milk and yeast; set aside for 10 minutes.
  2. In an electric mixer, cream the first 6 tablespoons of butter and sugar together at medium speed for 1-2 minutes. Slowly add the eggs and milk-yeast mixture. Continue to mix for an additional 1-2 minutes, or until the mixture is fully incorporated.
  3. Reduce mixer speed, and slowly spoon in the flour and salt. Scrape down the side of the bowl. Increase the speed to medium, and mix the dough mixture for an additional 2-3 minutes. Lightly oil a bowl with vegetable oil. Transfer dough to the bowl, cover with plastic wrap, and set aside for 1 hour at room temperature.
  4. On a floured surface, remove dough from the bowl, and gently roll out the dough into a rectangle approximately 10” x 24”, with a thickness of ¼ inch.
  5. To make the filling, combine the second listed butter (4 tablespoons,) plus brown sugar, cinnamon, and pecans into a small saucepan. Over medium-low heat stir ingredients until butter has melted, and mixture is thoroughly combined.
  6. Spoon and brush the mixture evenly over the surface of the rolled dough. Ensure the mix extends all the way to the edges. Then, beginning at the long edge of the dough, roll the dough as tightly as possible. Cut the dough roll into 12 equal pieces, about 2 inches each.
  7. Place the dough rings into a buttered cast iron skillet about a ½ inch apart. Let them rest for 30 minutes to an hour. Place the pan in the center of the oven with no fire. Your wood fired oven should be 325 - 350 degrees F. Bake for 20-25 minutes (with the door in place.) The tops will be dark golden in color, and the brown sugar should be bubbling.
  8. Remove the pan from oven and let the buns cool. Once they are cool, liberally pour glaze over the top.
For the Glaze:
  1. In a small saucepan, combine the first 8 ingredients and bring to a boil. (Brown sugar, butter, Scotch whiskey, condensed milk, water, corn syrup, vanilla, and salt.)
  2. Reduce heat, and fold in the crème fraiche (or alternate) and simmer for 2-3 minutes to lightly thicken the glaze.
  3. Remove from heat and pour over the top of the buns.
Recipe Notes

Hope you enjoy. Until later, feast well.

Chef Bart

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