Porter Sticky Buns
Ingredients
Buns Ingredients
  • 2 1/3 cups flour
  • 3tablespoons sugar
  • 1teaspoon salt
  • 1/2packet active dry yeast
  • 1cup water
  • 3tablespoons butter
Sauce Ingredients
  • 1/3cup stout or porter
  • 1/4cup packed brown sugar
  • 4teaspoons honey
  • 1tablespoon butter
  • 3tablespoons cream
Filling Ingredients
  • 1 1/2tablespoons butter, melted
  • 3tablespoons cinnamon sugar
Instructions
  1. Mix together one cup of flour with sugar, salt, and yeast in a large mixing bowl. Beat for 2 minutes at medium speed while slowly adding water and butter. Add an additional 1/3 cup flour. Beat for 30 seconds at low speed then at high speed for an additional 3 minutes while slowly adding another 1 cup flour.
  2. Knead for 10 minutes. Dough should feel smooth and elastic. Cover and let rise for one hour.
  3. While the dough rises, create the sauce. In a pan over medium heat, reduce the beer to about 1/4 of its original volume, and stir in brown sugar. When the mixture reaches 230 degrees, stir in the honey and butter. Remove from heat. After the mixture has cooled for 5 minutes, stir in cream and set aside.
  4. Roll half of dough into a rectangle. Brush with butter and sprinkle generously with cinnamon sugar mixture.
  5. Roll dough into a long log (like a jelly roll).
  6. Slice into 12 pinwheels. Repeat with second half of the dough.
  7. Place several pecans and 1 tablespoon of sauce at the bottom of each muffin tin, and place a pinwheel in each tin. Allow buns to rise for another hour in the tins. Preheat oven to 425 degrees.
  8. Bake for 11-12 minutes. Remove from pans and cool on a wire rack for several minutes.