These sticky buns will never be considered a healthy breakfast option, but they are an insanely delicious treat. The soft, buttery dough is brushed with bacon fat and rolled up with brown sugar and pecans, then baked in a gooey maple-caramel sauce with crunchy bacon bits.
Special equipment: You will need 2 (8-inch) round cake pans and a pastry brush for this recipe.
Game plan: The dough can be prepared and the pecans toasted up to 1 day ahead.
This recipe was featured as part of our How to Make Oven-Smoked Bacon project.
For the topping:
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...