Rich maple syrup combined with bourbon produces the toastiest, caramelized glaze in these Maple Bourbon Sticky Buns. The richness of the maple with the subtle hints of bourbon will keep you coming back for more – I’ve eaten two while writing this post! These sticky buns are perfect for a weekend brunch and super easy to make. There is some finesse involved to flipping the sticky buns over (we’ll get to that) but overall they’re simple to make.
Using my quick Apple Cinnamon Buns recipe for the dough. This recipe uses instant yeast because who wants to wait for over an hour for dough to rise? No one. The dough needs to be rolled as tight as you can and cut into about 8-10 slices. I use a serrated knife to cut my dough but alternatively, you can use floss.
The Maple Bourbon Glaze
This heavenly glaze needs to boil for about 3 minutes to cook down the alcohol. I used about a tablespoon and a half of bourbon but you can use more if you really want a kick in the glaze. Is there such thing as too much bourbon?
The Set Up
In a cast iron skillet, the assembly should go as followed:
- Chopped Pecans
- Maple Bourbon Glaze
- Cinnamon Buns
Essentially, you are assembling them upside down because later, they will be flipped to reveal the sticky, toasty, Maple Bourbon Sticky Buns with pecans on top.
Maple Bourbon Sticky Buns
- Cast Iron Skillet
- Hand Mixer with a Dough Hook Attachment
- 3 Tbsp Butter
- 1/4 Cup Unsweetened Almond Milk
- 1 Tbsp Sugar
- ¼ tsp Salt
- 1 Packet Instant Yeast
- 3 Cups All-Purpose Flour
- Olive Oil
- 3 Tbsp Butter Melted
- 1/4 Cup Granulated Sugar
- 1 ½ Tbsp Ground Cinnamon
Maple Bourbon Glaze
- 4 Oz. Unsalted Butter
- 2/3 Cup Brown Sugar
- 2/3 Cup Heavy Cream
- ¼ tsp Salt
- 1/3 Cup Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 ½ Tbsp Bourbon I used Jim Beam, Devil's Cut
- Heat milk and butter over low heat, until temperature reaches 110 F.* Transfer mixture to large bowl and then sprinkle yeast in bowl to activate, about ten minutes. Add sugar and salt then stir. Using a hand mixer fitted with a dough hook(s), begin adding ½ cup of flour at a time. The dough should be slightly sticky.
- Transfer to a floured surface and knead the dough just enough so it forms a loose ball, careful not to over mix your dough. Put dough in a bowl coated with olive oil. Cover tightly with plastic and let dough rise in a warm place until doubled in size, about an hour.
- Oil your cast iron skillet, including the sides of the skillet. Evenly place your chopped pecans into the skillet. Set aside.
- Melt the butter and mix together with the sugar and cinnamon. Let the mixture cool to room temperature. *
- Roll the dough out into a rectangle. Spread the filling onto the center of the dough, careful not to add the filling onto the edges of the rectangle, about 11×16".
- From the shorter side of the rectangle, begin rolling, keeping the dough tight as you go.
Oil your cast iron skillet. Using a serrated knife or floss, cut the roll into 1-2in sections and place in skillet. I usually make 8-10 cuts, depending on how big I want the rolls. Set aside.
The Maple Bourbon Glaze
- Add the butter, brown sugar, heavy cream, salt, maple syrup, vanilla extract and bourbon to a pot and place over medium heat. Bring the mixture to a boil, allowing it to boil for 3 minutes. Remove from heat.
- Preheat oven to 375°F
- Evenly pour the glaze over the chopped pecans.Place your cut rolls right on top of the pecan glaze (it's OK if the glaze is still hot). Allow the rolls to sit and rise for another 20 minutes.
- Place rolls into the oven and bake for 25-30 minutes.
- Let the rolls cool for five minutes. Then CAREFULLY invert the rolls into another cast iron skillet or onto a serving platter.
- Serve immediately!
- Do not over overheat the milk and butter – if extremely hot this will kill the yeast and the rolls will not rise.
- Do not place the butter on the dough if it’s still hot – this will make it extremely difficult to roll the dough.
- Store in fridge for up to 3 days.
- Pop in microwave for 30 seconds to reheat and enjoy.