Quick Berry Beer Sticky Buns
"Recipe a friend and I adapted from Serious Eats. Not for those on a diet...but oh so good! The beer replaces the yeast used in many sticky bun recipes which saves the rising time."
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 buns
- Serves:
- 12
ingredients
-
Dough
- 12 ounces beer (fruit flavor)
- 4 - 4 1⁄2 cups flour
- 1 1⁄2 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons granulated sugar
-
Filling
- 3 tablespoons butter (melted)
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄2 cup almonds (chopped) (optional)
-
Topping
- 5 tablespoons butter (melted)
- 3 tablespoons brown sugar
- 1⁄4 cup maple syrup
directions
- Combine 3 cups of flour, baking powder, salt, and sugar on low speed until well mixed.
- Knead in 1 - 1.5 more cups flour until dough is no longer extremely sticky.
- Roll out dough into 1/2 in thick rectangle and evenly brush with melted butter.
- Combine ingredients for filling and sprinkle evenly across buttered dough.
- Roll dough from wide side into a log.
- Cut log into 1.5in slices.
- In a 9x13 baking dish or larger, combine topping ingredients, reserving 2 tbl of melted butter.
- Place slices in pan and brush tops of slices with remaining melted butter.
- Bake @350 degrees for 25-30 minutes.
- Remove from oven and immediately flip upside down onto another dish.
- Serve hot.
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RECIPE SUBMITTED BY
A childhood yearly duty of handling all the holiday cookie baking combined with a need to feed people has turned cooking into my hobby. I'm a full-time working divorcee with a picky-eater preschooler at home so mealtimes can be a challenge (Annabel Karmel has been a god-send). I am constantly picking up clearance cookbooks at book stores--I have easily two dozen stacking up. My current fav is the Little House Cookbook--nostalgia and yumminess all at once.
