Ingredients:

  • 1 cup (240 ml) whole milk, warmed to 105-115°F (40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (100g) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60 ml) water
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/4 cup (60 ml) heavy cream
  • 1/4 cup (60 ml) bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups (150g) pecan halves

Instructions:

  1. In a large bowl, combine warm milk, yeast, and 1 tbsp sugar. Let stand 5-10 min, until foamy.
  2. Add remaining sugar, salt, egg, and 2 cups flour. Mix until combined. Add remaining flour gradually. Add softened butter and knead until smooth and elastic.
  3. Place dough in oiled bowl, turning to coat. Cover and let rise in warm place for 1 1/2 - 2 hours, or until doubled.
  4. Combine sugar and water in a saucepan. Cook over medium heat until sugar dissolves and turns deep amber.
  5. Remove from heat and whisk in butter, heavy cream, bourbon, vanilla, and salt until smooth.
  6. Pour bourbon pecan caramel into a 9x13 inch pan. Spread evenly and sprinkle with pecan halves.
  7. In a small bowl, combine melted butter, brown sugar, and cinnamon.
  8. Punch down the dough and roll into a 12x18 inch rectangle.
  9. Spread filling evenly over the dough. Roll tightly into a log.
  10. Cut the log into 12 equal slices. Place slices, cut-side up, in the prepared pan.
  11. Cover the pan and let rise for 30-45 minutes, until puffy.
  12. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, until golden brown and caramel is bubbling.
  13. Let cool for 5-10 minutes, then invert onto a serving platter. Serve warm.