These Cast Iron Skillet Sticky Buns are topped with a tasty honey pecan glaze. They’re a surefire way to cure the winter blues!
What do you do with your old beer bottles? We typically repack them in the boxes and return them to the beer store for a refund. New York is one of the states with the extra deposit on bottles. I personally find this deposit super annoying. We have a recycling can right next to our trash can, and I’d happily toss the bottles in there. But because of the deposit, I have to save our old bottles and drive them back to the beer store. Some of my friends just treat the deposit as an added 5¢ tax on each bottle of beer. I’m too
cheap practical to toss that money out, so every couple of months we make a mega run to the beer store with all of our cans and bottles in tow.
Well, a guy here in upstate New York has a different philosophy when it comes to beer bottles. He saves ’em. Yup, he has saved a bottle from every beer he’s tried over the past 30 years. He has 10,000 bottles displayed on shelves in his basement. 10,000 bottles of beer. Take one down, pass it around, 9,999 bottles of beer on the wall. (Sorry, I just couldn’t resist that one…)
To be fair, this guy has some pretty cool bottles. One is a commemorative bottle celebrating Charles and Diana’s wedding back in 1981. Another bottle is an original Guinness bottle from the 1800’s. But one of the drawbacks about a beer collection of this size? The dust. Can you imagine the dust that collects on 10,000 bottles of beer? When Laura heard about this collection, she quipped that it’s every guy’s dream and every woman’s nightmare. I asked if I could start a collection of bottles. She just looked me and walked away.
Cast Iron Skillet Sticky Buns
I saw the story about the beer bottle collection on the local morning news. And shifting over to our breakfast that morning, I’d warmed up a couple of these Cast Iron Skillet Sticky Buns. These sticky buns are delicious! Think cinnamon rolls with a honey + brown sugar + pecan topping. I had to deliver half of this batch to our neighbors when they came out of the oven as I can’t trust myself around homemade sticky buns!
I made these Honey Pecan Sticky Buns a couple of years ago, but those are baked in a muffin tin. I’ve been on a real kick with my cast iron pan lately, so I decided to take that recipe and bake it as skillet sticky buns instead. The taste of the sticky buns is the same, and the muffin tin version definitely keeps a ‘cleaner’ shape…but there is just something so rustic and fun about baking in a cast iron skillet.
If you’re looking for a fun weekend breakfast (or dessert…I totally ate one of these for dessert), then these Cast Iron Skillet Sticky Buns need to be on your radar! Happy baking, my friends! Oh, and if you make a batch of these sticky buns, swing back by and leave a comment. Or better yet, snap a photo and tag me on Instagram (@Spicedblog) so I can see your creation!
Looking for other tasty breakfast ideas? Check these ideas out, too:
Cast Iron Skillet Sticky Buns
For the Rolls
- ½ cup milk
- ½ Tbsp active dry yeast
- 2 cups all-purpose flour
- 3 Tbsp sugar
- ¼ teaspoon salt
- 1 large egg
- 2 Tbsp unsalted butter room temperature
For the Filling
- ¼ cup sugar
- ¼ cup brown sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp unsalted butter melted
For the Honey Pecan Glaze
- ½ cup brown sugar
- 3 Tbsp unsalted butter room temperature
- 2 Tbsp honey
- 1 Tbsp water
- ¾ cup chopped pecans
- Using either a microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
- Stir yeast into warm milk; let stand for 5 minutes.
- Using a countertop mixer, add the flour, sugar and salt; stir until well combined.
- Add egg and milk/yeast mixture; stir until well combined.
- Add butter; mix for 4-5 minutes, or until smooth. (Note: Dough will be very soft at this stage.)
- Transfer dough into a large greased bowl and lightly cover with towel or plastic wrap. Let sit in warm spot for 1 hour, or until approximately doubled in size. (Note: I like to let dough rise in my oven. I don’t turn the oven on, but I do keep the oven light on.)
- Turn dough out onto a well-floured countertop. Fold dough several times, cover lightly and then let sit for 15 more minutes. (Tip: This dough is soft and sticky. Don’t be afraid to use plenty of flour to help fold and roll it.)
- Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar and cinnamon. Set aside. (Note: The butter will be used later.)
- On a well-floured countertop, roll the dough into an 8”x8” square.
- Brush the dough with the melted butter. Sprinkle the surface with cinnamon-sugar filling, leaving a ½” border on all sides.
- Roll dough into a cylinder and press edges together to seal.
- Gently roll/stretch dough into a 12” long cylinder; slice the dough into 12 (1”) pieces. Place rolls in cast iron skillet; cover lightly and let sit in a warm spot for 25-30 minutes.
- Preheat oven to 350°F.
- Using a small mixing bowl, make the Honey Pecan Glaze by mixing together the brown sugar, butter and honey until well combined.
- Add water and stir until mixture reaches spreadable consistency; stir in chopped pecans. Spread the Honey Pecan Glaze evenly on top of the rolls.
- Bake for 44-46 minutes, or until tops of rolls are golden brown and centers are completely baked. (Tip: Tent the top of the skillet with foil after 30 minutes to prevent rolls from burning.)
- Let cool slightly before serving.