There is nothing like the smell of something baking on Christmas morning. My mom made scones or some other kind of breakfast treat every year as far back as I can remember. The warmth of the oven, the spiced aroma permeating the air and the sound of wrapping paper ripping over the din of my boisterous family are the Holidays to me. With that in mind I gave my favorite decadent breakfast treat a Holiday twist with these amazing gingerbread sticky buns!
When that was done the gingerbread sticky buns baked for about 30 minutes. Oh my goodness it smelled like Christmas morning within 5 minutes. I let them cool for a few minutes before turning them out onto plates. The best part was that I made these ahead! I placed them into two large baking dishes right side up with lids that didn’t touch the topping. The next morning they warmed up for just 5 or so minutes in the oven. It was instant, yummy breakfast! I can’t wait to make these babies again for Christmas morning, and I hope you enjoy them too. xoxo
These gingerbread sticky buns are just made for Christmas morning! The warm spices and maple pecan glaze just take them way over the top.
- 1 1/2 cups warm water divided
- 2 packets active dry yeast
- 2 sticks butter softened to room temperature
- 1 cup dark brown sugar plus an additional pinch for the yeast
- 2 1/2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 2 whole eggs
- 5 3/4 cups all-purpose flour
- 1 stick butter softened to room temperature
- 1 cup dark brown sugar
- 3/4 cup maple syrup
- 1/4 cup water
- 2 cups chopped pecans divided
- 1 tablespoon dark brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/2 stick butter melted
- First, make the dough. Combine 1/2 cup of the warm water and the yeast together in a bowl and gently stir them together. Feed the yeast with a pinch of the sugar, then set it aside to grow for 5 minutes. Set up a stand mixer with the paddle attachment. Combine the butter and brown sugar in its bowl and beat them together until it is a fluffy mixture. Add in the ginger, cinnamon, mace and nutmeg, followed by the two eggs. Then pour in the yeast mixture and the other cup of warm water. Finally, slowly add in the flour until you have a soft dough. Bring the dough together into a ball with your clean hands in the bowl, then cover it and set it aside in a warm, dry area. Let it rise for 3 hours.
- While the dough sits, make the glaze and prepare the baking pans. Stir the soft butter, brown sugar, maple syrup, and water together thoroughly. The butter will be broken up but not melted in and that's great. Take four 9 inch cake pans and spray them all well with cooking spray. Divide the glaze evenly among them, making sure it is an even layer across the whole bottom. Sprinkle half a cup of the chopped pecans into an even layer in each pan and press them lightly into the glaze. Set the pans aside.
- When the dough is done rising, gently punch it down and divide it in half. Turn the first half out onto a clean, well floured surface and roll it out to be a thin rectangle about 10 inches long. Stir the brown sugar, ginger, cinnamon, mace and nutmeg together thoroughly for the filling. Brush the dough with half of the melted butter and sprinkle half of the filling all over it evenly. Roll it up tightly to make it a long log with the long side coming toward you. Cut the log in half, then cut each half in half. Then cut each half into three equal pieces to get 12 sticky buns total. Put 6 rolls into each pan to fill two of them, pressing them down gently into the glaze.
- Repeat this process with the other half of dough to get 24 sticky buns total. Let them sit for an hour to rise again. When the hour is up, heat the oven to 350. Bake the sticky buns for 30-35 minutes with two pans on each rack. Take them out and let them cool for 5 minutes. Turn each pan out onto a large plate or small platter and serve them warm immediately! At this point you can also separate the sticky buns and place them all into 2 large baking dishes with fitted lids that don't touch the topping. Refrigerate them and then warm them up the next morning at 350 for 5-7 minutes so that you can make them ahead!