Recipe by San Marcos Sunshine
This was an award-winning recipe from one of Emeril’s tailgate specials prepared by Beth Bohmeyer. (I believe the name refers to the TN Titans, not the sinking ship). In any case these are pretty awfully good. The whiskey adds a new dimension to the same ol’ caramel sauce and the frozen bread dough make them super easy for those upcoming holiday brunches or for your football couch potatoes.
- 1 1⁄4 cups packed brown sugar
- 1⁄2 cup butter
- 1⁄4 cup honey
- 1⁄4 cup tennessee whiskey
- 1⁄2 cup chopped pecans
- 1 lb frozen bread dough, thawed
- 1 tablespoon melted butter
- 1⁄3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground nutmeg
Directions See How It's Made
- Butter a 13” x 9” baking pan.
- Combine sugar, butter and honey in a small saucepan. Bring to a boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for one minute, stirring constantly.
- Remove from heat and stir in pecans. Pour into baking pan and set aside.
- Roll dough into a 12” x 16” rectangle and brush with melted butter.
- Combine sugar and spices in small bowl and sprinkle over dough.
- Roll dough from long side, pressing to seal edges.
- Cut into 8 slices and place cut side down in baking pan. Cover with plastic wrap and place in unheated oven with pan/bowl of hot water below (or other warm place) and allow to rise until doubled, about 1 hour.
- Remove plastic wrap.
- Preheat oven to 350 degrees and bake for about 25-30 minutes until buns are golden and syrup is bubbly.
- Cool in pan for 5 minutes and invert onto foil covered baking sheet or serving platter.
- Serve warm.