Sticky Buns

www.biggreenegg.com

A classic dessert or breakfast item made on the EGG.

PREP TIME

30 Minutes

EGG TEMP

350°F/176°C

COOK TIME

30 Minutes

SERVINGS

8-12

Ingredients

Filling

2 tablespoons (30 ml) butter, softened
1/2 cups (120 ml) brown sugar
2 teaspoons (10 ml) cinnamon

Topping

1 cup (240 ml) chopped pecans
1 cup (240 ml) brown sugar
1/4 cups (60 ml) butter, melted
1/2 cups (120 ml) real maple syrup

Dough

Favorite dough (appox. 24 ounces)

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

See Accessory

Stir-Fry and Paella Grill Pan

This 4 quart/3.8 liter pan is perfect for creating traditional paella recipes as well as delicious s...

See Accessory

Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C and lightly grease a Paella Pan.

Step 2

For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.

Step 3

For the filling, whisk together the butter, sugar and cinnamon.

Step 4

Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1/4? thick. Spread filling evenly over the dough and roll dough into a log, the long way.

Step 5

Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.

Step 6

Place buns in the Paella Pan and pour the remaining topping over them.

Step 7

Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.

Step 8

Allow to cool slightly before serving. store extras at room temperature in an airtight container. Makes 16 buns

Instructions

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C and lightly grease a Paella Pan.
For the topping, whisk together the syrup and softened butter. Pour half of the glaze in the bottom of the Stir Fry & Paella Pan and sprinkle brown sugar and pecans on top. Reserve the remaining topping for later.
For the filling, whisk together the butter, sugar and cinnamon.
Place dough on a lightly greased work surface and pat or roll it into a rectangle, about 1/4? thick. Spread filling evenly over the dough and roll dough into a log, the long way.
Use a serrated knife to slice the log into 16 slices. To make clean cuts, rinse the blade in hot water and wipe it off between slices.
Place buns in the Paella Pan and pour the remaining topping over them.
Cook sticky buns in the EGG for 25 minutes, or until slightly brown. Remove them from the EGG and loosen their edges with a knife and scoop out with a rubber spatula.
Allow to cool slightly before serving. store extras at room temperature in an airtight container. Makes 16 buns

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