Giant Vanilla Salted Butterscotch Sticky Buns
Ingredients
The dough
-
2 ¼
teaspoons
active dry yeast
-
¼
cup
warm water
-
2
tablespoons
light brown sugar
-
½
cup
unsalted butter, melted
-
1
cup
warm milk
-
¼
cup
plain Greek yogurt
-
2
eggs
eggs
-
4
cups
all-purpose flour
The filling
-
6
tablespoons
butter, very soft
-
1
cup
light brown sugar
-
2
teaspoons
cinnamon
-
1
cup
pecans, chopped
-
2
tablespoons
scotch or 1 tablespoon vanilla
The butterscotch sauce
-
1
cup
unsalted butter
-
1
cup
light brown sugar
-
1
cup
heavy cream
-
3
tablespoons
scotch or 1 tablespoon vanilla
-
¼
teaspoon
salt
The vanilla salt
-
2
tablespoons
flaked sea salt
-
1
vanilla bean
vanilla bean, split and seeds removed
Instructions
- Combine yeast and sugar in a bowl, add warm water, and let sit until foamy.
- Mix in melted butter, warm milk, Greek yogurt, and eggs, then add flour and knead until smooth.
- Cover the dough and let it rise in a warm place until doubled in size.
- Prepare the butterscotch sauce by melting butter, adding brown sugar, heavy cream, and salt, then simmer until thickened.
- Roll out the dough, brush with melted butter, and sprinkle with cinnamon and brown sugar.
- Drizzle with butterscotch sauce, then roll the dough and slice into pieces.
- Place slices in greased muffin tins and let rise for 15-20 minutes.
- Bake in a preheated oven at 350°F for 30 minutes.
- Toast pecans in a skillet, then add scotch and butterscotch sauce.
- After baking, drizzle pecans over the buns and bake for an additional 10-15 minutes.
- Combine salt and vanilla bean seeds, sprinkle over buns, and serve warm.
Nutrition Facts (estimated)
Servings
24 Buns
Calories
318
Total fat
18g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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