Bacon Sticky Buns

Recipe by
Bacon Sticky Buns

Nice sticky buns with a hearty twist.


  • Dough
  • 4 t milk
  • 1 T, 1 1/4 t sugar
  • 1 t dry active yeast
  • 1 egg
  • 1 cup plus 3 T flour
  • 1/4 t salt
  • 2 T butter
  • Bacon Topping
  • 1/2 c chopped chestnuts
  • 2 T butter
  • 3 T brown sugar
  • 3 T heavy cream
  • 1 T honey
  • pinch of salt
  • 1 T corn syrup
  • 1/4 cup crispy bacon
  • 1/4 c Melted chocolate wafers
  • Filling
  • 1/2 c bacon
  • 1/4 c chestnuts
  • 4 T brown sugar
  • 4 T butter
  • 3/4 t cinnamon


  1. Buns: Heat milk in a small saucepan over medium heat. Transfer milk to a bowl; stir in sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add egg; whisk until smooth. Combine remaining sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add room-temperature butter, a bit at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
  2. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours. Chill dough for 2 hours.
  3. Lightly dust top with flour. Roll out dough to a rectangle. Evenly spread the cinnamon sugar mixture on top and sprinkle with 1/2 chestnuts and 1/2 bacon. Reserve remaining pecans and bacon for tops. Roll tightly and slice.. Loosely cover pan with plastic wrap. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
  4. Put all but 1/4 topping in pan, than add buns. Preheat to 350°. Bake, rotating pan halfway through until buns are golden brown, filling is bubbling, about 20 minutes. Let cool for 5 minutes. Spoon remaining glaze over, melt chocolate and drizzle over top. Let cool in pan on a wire rack. Enjoy buns warm or at room temperature.
  5. Topping: Melt butter in small saucepan over medium heat. Stir in brown sugar,corn syrup, cream, honey, and salt. Bring to a boil, add chestnuts and bacon.
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Yield: 12 servings
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