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November 27, 2011

nutella sticky buns with vanilla bourbon glaze...

With the holidays in full swing, the baking bug is hitting me hard. I found this awesome site (foodgawker.com), and similar to Pinterest, it is so motivating. There are so many yummy, creative food ideas, and I love that most have recipe links. I came across a sticky bun recipe, but it was more of a citrus-y one. It sounded so yummy, I started working on the recipe, but realized I was missing half the ingredients, so I changed it up a bit and came up with this!

Unbaked sections in the pan.

Baked, but not glazed buns.

So, here's the recipe:

Nutella Sticky Buns with Vanilla Bourbon Glaze

Bun dough:
  • 1-3/4 cups warm water
  • 1 tsp active dry yeast
  • 2 TB sugar
  • 4-3/4 cups AP flour
  • 3 tsps salt
  • 1/2 cup EV olive oil


  • 1 cup Nutella (you can use more if you want)
  • 1/2 cup sugar


  • 2 cups sifted confectioner's sugar
  • 2 TB milk
  • 1/8 tsp vanilla bourbon extract (plain vanilla extract is fine)

  • In a mixer with a dough hook attachment, add warm water, yeast, and sugar. Let sit for 5 minutes until yeast in foamy.
  • On low setting, add salt, and 1 cup of flour at a time until incorporated.
  • Add olive oil, slowly drizzling over dough while mixing.
  • Turn mixer to medium and knead for 5-10 minutes until the dough is nice and glossy.
  • Put dough in a large bowl that has been oiled, cover with plastic wrap, a warm towel, and let it sit for an hour to an hour and a half. (Dough will double in size).
  • Once dough has doubled, flour a board really well, and dump dough onto the board.
  • Using a rolling pin, roll out into a rectangular shape.
  • Spread Nutella over the dough, then sprinkle sugar over all the dough.
  • Roll tightly, the shorter way, so you have a longer roll.
  • Cut 2 inch sections
  • Using a large deep pan (like a 9x12 Pyrex dish, or a 9 inch round cake pan), grease the bottom of the pan and sides (I used Pam spray, but you can use anything really).
  • Place sections, cross section up, in the pans next to each other.
  • Cover with plastic wrap and let it sit about 45 minutes to let it rise again.

Baking & Glazing

  • Heat oven to 35o degrees.
  • Remove plastic cover and place in oven 35-40 minutes, until the tops are golden brown.
  • Once the dough is fully cooked, start making the glaze.
  • In a small bowl, add confectioner's sugar, milk, and vanilla bourbon extract. Stir until smooth.
  • Drizzle over dough, and allow to sit for a few minutes before serving.

Serve warm with coffee or espresso. Enjoy!

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