Sticky Buns

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
CORE INGREDIENT
Bread
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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

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