BUILT WITH
one package active dry yeast
1 stick butter, cut into pieces and softened
1 tablespoon Oviedo Olive Oil Blood Orange EVOO
1 tablespoon Oviedo Olive Oil Meyer Lemon EVOO
2 tablespoons Oviedo Olive Oil Cranberry Balsamic Vinegar
1/3 cup Black Hammock Gallberry Honey
1 stick butter, room temperature
1 ½ cups toasted pecan pieces, roughly chopped
1 egg whisked with 1 teaspoon Oviedo Olive Oil Cranberry Balsamic Vinegar
Cranberry Pecan Sticky Buns
These super sweet, savory, tangy, layered with flavor and bite Cranberry Pecan Sticky buns are a must have for holidays, Saturday mornings, or brunch get-togethers.
1. Warm milk, then add yeast and sugar, let stand until foamy. Then add eggs, lightly whisk. Pour mixture into blender with dough hook slowly adding dry ingredients. Add butter one tablespoon at a time until fully blended. Knead on med-high until soft. Set aside in separate bowl, cover with plastic in warm area until doubled in size.
2. Melt butter with Meyer Lemon Olive Oil in sauce pan. Add Cranberry Balsamic Vinegar, honey, cream and salt and bring to a boil.; Reduce heat to medium and simmer until glaze is glossy.
3. Cream together butter, sugar, cinnamon, nutmeg and salt. Spread butter mixture in thick layer over dough. Sprinkle half of the pecans and all of the cranberries over butter. Roll dough up to make a long log. Cut the log crosswise to make buns of approximately 2 inches. Pour half of the glaze mixture into the bottom of a baking pan. Place buns on top of the topping mixture and cover loosely with plastic wrap. Let rise until doubled in size.
4. Preheat oven to 350°F. Whisk egg and Oviedo Olive Oil Cranberry Balsamic Vinegar together and brush tops of buns. Bake until golden brown and cooked through, 40 to 45 minutes. Remove from oven and pour the other half of the topping mixture over the top of the buns. Then sprinkle the rest of the pecans over top. Let cool slightly and serve.
