For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F or 43°C)
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/4 cup Premium Extra Virgin Olive Oil
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans
For the Glaze:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup Franklin Raw Honey
- 1 tablespoon Vermont Maple Dark Balsamic Vinegar
- 1/4 cup heavy cream
Instructions:
- In a small bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes until it's foamy.
- In a large mixing bowl, combine the warm milk, granulated sugar, EVOO, eggs, and the yeast mixture.
- Gradually add the flour and salt, mixing until a dough forms.
- Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- In a small bowl, combine the granulated sugar, melted butter, and ground cinnamon to create a smooth filling mixture.
- Roll out the risen dough on a floured surface into a rectangle (approximately 16x20 inches).
- Spread the filling mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the chopped pecans over the filling.
- Roll the dough tightly from the longer side, forming a log.
- Cut the rolled dough into 12 equal slices.
- In a saucepan, melt the unsalted butter over medium heat.
- Stir in the brown sugar, honey, and balsamic vinegar. Cook until the mixture is smooth and bubbling, about 2-3 minutes.
- Remove from heat and stir in the heavy cream. Allow the glaze to cool slightly.
- Preheat your oven to 350°F (175°C).
- Pour the glaze mixture into the bottom of a 9x13-inch baking pan, spreading it evenly.
- Place the sliced sticky buns on top of the glaze in the baking pan.
- Bake in the preheated oven for 25-30 minutes, or until the buns are golden brown and cooked through.
- Let the pecan sticky buns cool in the pan for a few minutes, then invert the pan onto a serving platter so that the glaze coats the buns.
- Garnish with additional chopped pecans if desired.
- Serve the buns warm and enjoy the unique combination of sweet, sticky goodness with the rich flavors of EVOO and balsamic vinegar.