11/13/2018 Sticky Buns Recipe | Ree Drummond | Food Network

Sticky Buns
Recipe cour tesy of Ree Drummond
Show : T h e Pi o n e e r Wo m a n | Episode : C o mp e t i ng B re a k f a s t s

Total: 2 hr 45 min Directions:

(includes cooling and rising times)
Active: 30 min 1 For the dough: Heat the milk, oil and granulated sugar in a medium
Yield: 16 buns saucepan over medium heat to just below a boil. Set aside and let
Level: Intermediate cool to warm.

2 Sprinkle the yeast on top and let it sit on the milk mixture for 1
minute. Add 4 cups of the flour. Stir until just combined, then cover
Ingredients: with a clean kitchen towel and set aside in a relatively warm place for 1
hour.
Dough:
2 cups whole milk
3 After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour.
Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3
1/2 cup vegetable oil
days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled
1/2 cup granulated sugar
for at least an hour or so beforehand.)
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour, plus more for dusting 4 To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by
1 1/2 teaspoons kosher salt 10 inches. The dough should be very thin.
Heaping 1/2 teaspoon baking powder
Scant 1/2 teaspoon baking soda 5 Preheat the oven to 325 degrees F.

6 For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter
Filling: evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more
1 stick (1/2 cup) salted butter, melted, plus more as needed sugar! Gooey is the goal.
1 cup granulated sugar, plus more as needed
2 tablespoons ground cinnamon
7 Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work
slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the
rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is
Smear and Base: face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the
1 1/2 cups packed light brown sugar log and, with a sharp knife, make 16 equal slices.
2 sticks (1 cup) salted butter, softened, plus more for the
skillet

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11/13/2018 Sticky Buns Recipe | Ree Drummond | Food Network

2 tablespoons honey
Pinch of kosher salt
8 For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly
add the whiskey and vanilla while mixing.
1 tablespoon whiskey, such as Jack Daniels
1 teaspoon vanilla extract 9 Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of
2 cups pecan pieces the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.

10 Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put
them on the hot smear). Allow the rolls to rise for 20 minutes.

11 Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky,
20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and
carefully. All of the caramelly, boozy goodness will be on top.

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