Caramel-Pecan Skillet Sticky Buns for a Hungry Crowd

Info

• Cook time: 30 minutes
• Total time: 2 hours 45 minutes
• Yield: 16 buns

Ingredients

For the Dough

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 4 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons kosher salt
• A heaping 1/2 teaspoon baking powder
• A scant 1/2 teaspoon baking soda

For the Filling

• 1 stick (1/2 cup) salted butter, melted, with more on hand as needed
• 1 cup granulated sugar, with more on hand as needed
• 2 tablespoons ground cinnamon

For the Smear and Base

• 1 1/2 cups packed light brown sugar
• 2 sticks (1 cup) salted butter, softened, plus extra for greasing the skillet
• 2 tablespoons honey
• Pinch of kosher salt
• 1 tablespoon whiskey, such as Jack Daniels
• 1 teaspoon vanilla extract
• 2 cups pecan pieces

Instructions

Making the Dough

1. In a medium saucepan set over medium heat, warm the milk, oil and granulated sugar until just shy of a boil. Take the pan off the heat and let the mixture cool until it is merely warm.
2. Scatter the yeast over the surface and leave it undisturbed on the milk mixture for 1 minute. Stir in 4 cups of the flour until the mixture is just combined. Cover the pan with a clean kitchen towel and leave it in a fairly warm spot for 1 hour.
3. Once the hour has passed, uncover and stir in the salt, baking powder, baking soda and the remaining 1/2 cup flour, mixing thoroughly. The dough can be used immediately, or transferred to a mixing bowl and refrigerated for as long as 3 days; if it climbs to the top of the bowl, punch it down. Chilling the dough for an hour or so beforehand makes it easier to handle.

Shaping and Filling the Rolls

4. Lightly flour your work surface and roll the dough out into a big rectangle measuring roughly 30 inches by 10 inches. Keep it very thin.
5. Heat the oven to 325 degrees F.
6. Brush the melted butter across the dough and use your fingers to spread it into an even layer. Scatter the granulated sugar and cinnamon over the top, and feel free to add extra butter or sugar — the aim is a gooey result.
7. Starting from the edge farthest away, roll the rectangle toward you as tightly as you can. Work slowly with both hands and keep the roll snug. Filling that oozes out along the way is nothing to fret about — it signals good things ahead. At the far end, pinch the seam closed and turn the roll seam-side down. You will have one long, buttery, cinnamony, sugary, gooey log. Slide a cutting board under it and, using a sharp knife, cut 16 even slices.

Building the Smear and Baking

8. Beat the brown sugar, butter, honey and salt together until the mixture lightens, then mix in the whiskey and vanilla a little at a time.
9. Grease a 12-inch cast-iron skillet with butter, spread the pecan pieces across the bottom and drop 5 large scoops of the smear on top. Put the skillet in the oven until the smear turns slightly foamy and bubbly, 10 to 15 minutes.
10. Take the skillet out of the oven and set the sliced rolls on the melted smear — placing them on the hot surface is fine. Let the rolls rise for 20 minutes.
11. Put the skillet back in the oven and bake until the rolls are golden brown and the smear is dark and sticky, 20 to 30 minutes. Set a second 12-inch skillet on top of the hot one and flip the two over quickly and carefully. The caramel, boozy topping will now be on top.