Ingredients

• What You Need for the Buns
• 2 1/3 cups flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/2 packet active dry yeast
• Scant 1 cup water
• 3 tablespoons butter
• pecans
• What You Need for the Sauce
• 1/3 cup stout or porter
• 1/4 cup packed brown sugar
• 4 teaspoons honey
• 1 tablespoon butter
• 3 tablespoons cream
• What You Need for the Filling
• 1 1/2 tablespoons butter, melted
• 3 tablespoons + cup cinnamon sugar

Directions

1. Mix together one cup of flour with sugar, salt, and yeast in a large mixing bowl. Beat for 2 minutes at medium speed while slowly adding water and butter. Add an additional 1/3 cup flour. Beat for 30 seconds at low speed then at high speed for an additional 3 minutes while slowly adding another 1 cup flour.

2. Mixing Flour for Stout Sticky Buns

3. Knead for 10 minutes. Dough should feel smooth and elastic. Cover and let rise for one hour.

4. Ball of Dough

5. While the dough rises, create the sauce. In a pan over medium heat, reduce the beer to about 1/4 of its original volume, and stir in brown sugar. When the mixture reaches 230 degrees, stir in the honey and butter. Remove from heat. After the mixture has cooled for 5 minutes, stir in cream and set aside.

6. Roll half of dough into a rectangle. Brush with butter and sprinkle generously with cinnamon sugar mixture.

7. Roll dough into a long log (like a jelly roll).

8. Slice into 12 pinwheels. Repeat with second half of the dough.

9. Place several pecans and 1 tablespoon of sauce at the bottom of each muffin tin, and place a pinwheel in each tin. Allow buns to rise for another hour in the tins. Preheat oven to 425 degrees.

10. Bake for 11-12 minutes. Remove from pans and cool on a wire rack for several minutes.

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