Bacon & Toffee Sticky Buns
Smoked, sticky, and perfectly sweet.
Sticky buns already hold a place of honour at our house, and this twist on a favourite is perfectly decadent. The smokiness of the bacon pairs perfectly with the caramel topping. And when eaten fresh out of the oven there’s nothing tastier.
As with my other sticky bun recipes, these freeze wonderfully when portioned out individually and only need 20-30 seconds in the microwave to taste oven frozen fresh all over again. — CFG
Ingredients:
For the Dough
1 1/2 cups warmed milk
2 1/4 tsp yeast
1/2 tsp white sugar
3 1/2 cups all purpose flour, plus 1/4 cup
1 tsp salt
1/4 cup white sugar
4 tbsp butter, softened
For the Filling
4 tbsp butter, melted
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup crumbled cooked bacon
1/4 cup toffee bits
For the Topping
2/3 cup butter
1 cup brown sugar
1/2 tsp vanilla
1/4 cup cream, plus more for basting
pinch of salt
1/2 cup walnuts, roughly chopped (optional)
1/3 cup crumbled cooked bacon
1/8 cup toffee bits
Directions:
Add 2 1/4 tsp of yeast and 1/2 tsp of sugar to 1 1/2 cups of warm milk (not hot). Let stand for 5 minutes until mixture becomes frothy.
In a stand mixer add 3 1/2 cups of flour, 1/2 tsp of salt, and 1/4 cup of sugar. Attach a dough hook attachment to the mixer and mix ingredients together.
Turn the mixer on low speed and slowly add the milk mixture. Once fully combined, add 4 tbsp of softened butter, one tbsp at a time. Knead on low speed for ~5 minutes. If the dough is a bit sticky use the remaining 1/4 cup of flour and add a pinch or two at a time to the mixture. Watch for it to come together after a couple of mixer rotations , then turn off the mixer.
Flour your hands and then remove the dough hook and form the dough into a ball. Place into a lightly greased bowl and cover with a clean kitchen towel. Allow the dough to rest for ~45-60 minutes or until the dough has doubled in size.
Five minutes before the dough is ready, prepare the filling mixture by melting 4 tbsp of butter in a small bowl. In a separate bowl, add 1/3 cup of brown sugar and 1/3 cup of white sugar.
Flour a flat surface and roll out the dough in to a 10 x 20” rectangle.
Spread the melted butter over the dough. Be sure to spread the butter all the way to the edges. Next, sprinkle the sugar mixture on the dough, again being sure to cover all the way to the edges. Then sprinkle 1/2 cup of crumbled bacon and 1/ cup of toffee chips on top.
Roll the dough tightly into a roll.
Cut the roll into equal pieces — 6-8 pieces for jumbo rolls, 9-10 pieces for medium sized buns, 12 pieces for smaller buns.
In a small saucepan, add 2/3 cup of butter, 1 cup of brown sugar, 1/2 tsp of vanilla extract, 1/4 cup of cream, and a pinch of salt. On low-medium heat, whisk ingredients together constantly until they are fully mixed and sugar is warmed and fully melted but do not bring to a boil. Remove from heat and set aside.
Lightly grease a baking pan (I like to use a 10”x10” or 9”x12”) and pour in caramel mixture. Sprinkle 1/2 cup of roughly chopped walnuts on top of caramel mixture (optional) along with 1/3 cup of crumbled, cooked bacon bits and 1/4 cup of toffee bits.
Place sliced rolls into pan baking pan and cover with a clean kitchen towel. Let the buns rest for ~30-45 minutes.
Preheat oven to 350F.
Baste the top of the buns with cream and place the pan in the oven and bake for ~20-25 minutes or until the tops are golden brown and buns bounce back when gently pressed.
Remove pan from the oven, and brush tops with a little melted butter. Let buns rest ~5 minutes.
Place a sheet of parchment paper over the buns and cover the baking pan with a large pan or plate. Next, turn over the pan onto the other pan and remove the baking pan, allowing the caramel mixture to pour on top of the sticky buns.
Serve and enjoy!
