Giant Vanilla Salted Butterscotch Sticky Buns

Giant Vanilla Salted Butterscotch Sticky Buns is a lacto ovo vegetarian recipe with 18 servings. For 89 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 14g of fat, and a total of 252 calories. It is brought to you by Half Baked Harvest. This recipe is liked by 795 foodies and cooks. It works well as a hor d'oeuvre. A mixture of plain greek yogurt, salt, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. With a spoonacular score of 35%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Butterscotch Glazed Pecan Sticky Buns, Salted Caramel Sticky Buns, and Cheat's Brown Butter and Salted Maple Pecan Sticky Buns.

Servings: 18

Preparation duration: 90 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 1/4 teaspoons active dry yeast ( I like Red Star)

6 tablespoons butter, very soft

2 teaspoon cinnamon

2 eggs

4 cups all-purpose flour

1 cup heavy cream

2 tablespoons light brown sugar

1 cup warm milk

1 cup pecans, chopped

1/4 cup plain greek yogurt

1/4 teaspoon salt

3 tablespoons scotch (or 1 tablespoon vanilla)

2 tablespoon flaked sea salt

1 vanilla bean, split and seeds removed

1/4 cup warm water

Equipment:

stand mixer

bowl

plastic wrap

pot

baking sheet

muffin liners

muffin tray

rolling pin

oven

knife

Cooking instruction summary:

Place yeast and sugar into stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.To the bowl add the melted butter, warm milk, greek yogurt and eggs, stir to combine. Add in the flour and knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size. While the dough rises make the butterscotch sauce. Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 5-10 minutes, until the sauce has thickened and coats the back of a spoon. Remove from heat and stir in the scotch and set aside. If the sauce gets too thick add in a splash of cream to thin. When the dough is ready and doubled in size spray 2 muffins tins with cooking spray. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular (about 9x24 inches), then brush with melted butter (you may not use all the butter) and generously cover with 2 teaspoons cinnamon and 1 cup light brown sugar. Ok, this is when would be best to add chocolate chips if you choose :) Now drizzle on about 1/4 cup of the butterscotch sauce. Preheat the oven to 350 degrees F.Next roll up the dough. Starting with the end away from you, roll the dough into a line towards you. Slice the rolls into 18 to 24 slices and place them in the prepared muffin cups. I made 18 rolls, but they were BIG and popping out of the pan. Cover and let the rolls rise for about 15-20 minutes. Once the oven is hot place the muffin tins on two baking sheets and bake for 30 minutes. While the buns are baking add the pecans to a skillet set over medium heat and toast for 5-8 minutes or until toasted. Add two tablespoons scotch (or vanilla) and 1/3 cup of the butterscotch sauce, stir and remove from the heat. After 30 minutes grab the buns out of the oven and drizzle the pecans over the buns. Return the pans to the oven and bake another 10-15 minutes or until the tops are golden brown. Remove from the oven and let sit 5 minutes.Combine the salt and vanilla bean seed in a small bowl. Use your fingers to ingrain the seeds into the salt. Use a knife to carefully pop the buns out of the tins, they are going to be very sticky! If desired drizzle with more butterscotch sauce and then lightly sprinkle with vanilla salt. Eat while warm and gooey!

 

Step by step:


1. Place yeast and sugar into stand mixer with the dough hook attached.

2. Add the warm water and gently stir.

3. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.To the bowl add the melted butter, warm milk, greek yogurt and eggs, stir to combine.

4. Add in the flour and knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes.

5. Remove the dough from the bowl and oil the boil or use cooking spray.

6. Place the dough back in the bowl and cover with plastic wrap.

7. Let the dough rise in a warm area for about 1 hour or until doubled in size. While the dough rises make the butterscotch sauce. Melt the butter in a small sauce pot.

8. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 5-10 minutes, until the sauce has thickened and coats the back of a spoon.

9. Remove from heat and stir in the scotch and set aside. If the sauce gets too thick add in a splash of cream to thin. When the dough is ready and doubled in size spray 2 muffins tins with cooking spray. Flour your workspace and roll the dough with a rolling pin until it’s thin and somewhat rectangular (about 9x24 inches), then brush with melted butter (you may not use all the butter) and generously cover with 2 teaspoons cinnamon and 1 cup light brown sugar. Ok, this is when would be best to add chocolate chips if you choose :) Now drizzle on about 1/4 cup of the butterscotch sauce. Preheat the oven to 350 degrees F.Next roll up the dough. Starting with the end away from you, roll the dough into a line towards you. Slice the rolls into 18 to 24 slices and place them in the prepared muffin cups. I made 18 rolls, but they were BIG and popping out of the pan. Cover and let the rolls rise for about 15-20 minutes. Once the oven is hot place the muffin tins on two baking sheets and bake for 30 minutes. While the buns are baking add the pecans to a skillet set over medium heat and toast for 5-8 minutes or until toasted.

10. Add two tablespoons scotch (or vanilla) and 1/3 cup of the butterscotch sauce, stir and remove from the heat. After 30 minutes grab the buns out of the oven and drizzle the pecans over the buns. Return the pans to the oven and bake another 10-15 minutes or until the tops are golden brown.

11. Remove from the oven and let sit 5 minutes.

12. Combine the salt and vanilla bean seed in a small bowl. Use your fingers to ingrain the seeds into the salt. Use a knife to carefully pop the buns out of the tins, they are going to be very sticky! If desired drizzle with more butterscotch sauce and then lightly sprinkle with vanilla salt. Eat while warm and gooey!


Nutrition Information:

Quickview
252k Calories
5g Protein
13g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
252k
13%

Fat
13g
22%

  Saturated Fat
6g
39%

Carbohydrates
25g
8%

  Sugar
2g
3%

Cholesterol
47mg
16%

Sodium
861mg
37%

Alcohol
0.9g
5%

Get Enough Of These
Protein
5g
11%

Vitamin B1
0.43mg
29%

Manganese
0.49mg
24%

Folate
91µg
23%

Selenium
12µg
17%

Vitamin B2
0.27mg
16%

Vitamin B3
2mg
12%

Phosphorus
89mg
9%

Iron
1mg
9%

Vitamin A
363IU
7%

Fiber
1g
7%

Copper
0.12mg
6%

Vitamin B5
0.55mg
5%

Zinc
0.73mg
5%

Calcium
43mg
4%

Magnesium
17mg
4%

Vitamin B6
0.07mg
3%

Potassium
109mg
3%

Vitamin D
0.44µg
3%

Vitamin E
0.41mg
3%

Vitamin B12
0.16µg
3%

Vitamin K
1µg
1%

covered percent of daily need
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