Giant Vanilla Salted Butterscotch Sticky Buns Recipe

I contacted my dad, who's been fixing things lately.  I was optimistic. He resurrected lamps, heaters, and chairs. He even redid my brother's truck topper with a new plexiglass window and lock. Surely he could fix my mixer. 

Ingredient

– 2 1/4 teaspoons active dry yeast I like Red Star – 1/4 cup warm water – 2 tablespoons light brown sugar – 1/2 cup unsalted butter melted, stick – 1 cup warm milk – 1/4 cup plain greek yogurt – 2 eggs – 4 cups all-purpose flour FILLING – 6 tablespoons butter very soft – 1 cup light brown sugar – 2 teaspoon cinnamon – 1 cup pecans chopped – 2 tablespoons scotch or 1 tablespoon vanilla BUTTERSCOTCH SAUCE – 1 cup stick unsalted butter 1/2 – 1 cup light brown sugar – 1 cup heavy cream – 3 tablespoons scotch or 1 tablespoon vanilla – 1/4 teaspoon salt VANILLA SALT – 2 tablespoon flaked sea salt – 1 vanilla bean

Burst

1

Add yeast and sugar to dough hook-equipped stand mixer. Gently stir in warm water. Wait 10 minutes until yeast doubles and puffs and foams. 

Wavy Line

Direction

Burst

2

Mix the melted butter, warm milk, greek yoghurt, and eggs in the bowl. Add the flour and knead with the dough hook for 5 minutes until smooth and ball-shaped. 

Wavy Line
Burst

3

Remove the dough from the bowl and oil or spray the boil. Return the dough to the bowl and wrap in plastic. Raise the dough in a warm place for an hour until doubled. 

Wavy Line
Burst

4

The sauce should thicken and coat the back of a spoon after 5-10 minutes. Remove from heat, stir in scotch, and leave aside. A dab of cream thins thick sauces. 

Wavy Line
Burst

5

Spray 2 muffin tins with cooking spray when the dough doubles. Flour your work surface and flatten the dough with a rolling pin until it's thin and rectangular (approximately 9x24 inches). 

Wavy Line
Burst

6

Brush with melted butter (you may not use all of it) and generously cover with 2 teaspoons cinnamon and 1 cup light brown sugar. Okay, add chocolate chips if you like. Apply 1/4 cup butterscotch sauce. 

Wavy Line
Burst

7

Start with a 350-degree oven. Next, roll dough. Roll the dough towards you from the end away. Fill muffin cups with 18–24 slices of rolls. My 18 rolls were huge and sprang out of the pan. 

Wavy Line
Burst

8

Cover and let rolls rise 15-20 minutes. Place muffin tins on two baking sheets and bake for 30 minutes in a hot oven. While the buns bake, toast the pecans in a skillet over medium heat for 5-8 minutes. 

Wavy Line
Burst

9

Stir in two teaspoons scotch (or vanilla) and 1/3 cup butterscotch sauce and remove from heat. Remove the buns from the oven and sprinkle with pecans after 30 minutes. Return the pans to the oven for 10-15 minutes to brown the tops. 

Wavy Line
Burst

10

Wait 5 minutes after removing from the oven. Mix salt and vanilla bean seed in a small bowl. Finger-insert the seeds into the salt. 

Wavy Line
Burst

11

Sticky buns will need a knife to remove from tins! Add extra butterscotch sauce and vanilla salt if desired. Eat warm and gooey! 

Wavy Line

Sugar Cookie Hot Cocoa Cupcakes Recipe 

also see

also see

White Scribbled Underline