Inside-Out Pecan Sticky Buns with Sorghum Glaze

Inside-Out Pecan Sticky Buns with Sorghum Glaze

Makes 12

Ingredients

Dough

3 cups plus 2 tablespoons all-purpose flour
2 teaspoons coarse kosher salt
1/3 cup granulated sugar
1 1/2 teaspoons instant yeast
3/4 cup whole milk
8 tablespoons unsalted butter, softened, divided
2 large eggs, at room temperature, lightly beaten

Sticky Pecan Filling

3/4 cup packed brown sugar
1/2 cup sorghum
3 tablespoons unsalted butter, plus more for the pan
2 tablespoons cinnamon
1 1/2 cups finely chopped pecans

Sorghum Glaze

1 1/2 cups confectioners sugar, sifted
1 tablespoon sorghum
1/2 teaspoon vanilla extract
3 tablespoons whole milk

Instructions

Stir together flour, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. In a small pot or in the microwave, warm together milk and 6 tablespoons of the butter, just until butter is melted and mixture reaches about 100˚F (do not overheat or you may kill the yeast). With the mixer on low speed, slowly add half of the milk mixture to the dry ingredients until combined. Add eggs and mix on low to combine. Finally, mix in the remaining milk. Increase to medium speed and mix for 5 minutes until you have a tacky but homogenous dough. Stop and scrape down the sides of the bowl with a rubber spatula, then mix for 3 minutes longer on medium speed.
Turn the dough out into a large bowl coated with nonstick spray and cover with plastic wrap. Let rise at a warm room temperature until doubled in size, about 1 ½ to 2 hours.
Meanwhile, combine brown sugar and sorghum in a small pot. Warm over low heat just until melted. Remove from heat and add butter, pecans, and cinnamon, stirring until butter is melted. Transfer to a small bowl and let cool to room temperature.
Preheat oven to 400˚F and coat a 9x13 baking dish with 1-2 tablespoons of softened butter.
Transfer dough to a clean work surface. Sprinkle with a touch of flour if needed to prevent sticking, then gently roll into a large 12x16-inch rectangle.
Spread sticky-pecan filling evenly over the surface of the dough. Starting with the short side, roll dough into a tight cylinder. Using a serrated knife (or unflavored dental floss), divide the cylinder crosswise into twelve 1-inch pieces. Arrange rolls in the prepared pan. Cover with plastic wrap or a clean kitchen towel and let rise again at a warm room temperature for about 30 minutes, until rolls have puffed up close to each other. Cook until golden brown but still soft and tender, about 18-20 minutes.
Meanwhile, whisk together the glaze ingredients until smooth.
Drizzle glaze over the top of the sticky buns while warm. Serve immediately, or store in an airtight container for 2 days. Reheat day-old sticky buns in a 300˚F oven for a few minutes (or in the microwave for about 20 seconds).