Obsidian Stout Sticky Buns



  • 1 C brown sugar
  • ¼ tsp salt
  • 1/3 C Obsidian Stout
  • 1 Tbsp vanilla
  • 3 Tbsp butter
  • ¼ C chopped pecans


  • 2/3 C brown sugar
  • ¼ C softened butter
  • 1 ½ tsp cinnamon
  • 1 tsp cardamom
  • ¼ tsp salt
  • 1 lb frozen white bread dough, thawed
  • ½ C chopped pecans



  1. Combine ingredients in a small sauce pan over medium heat and cook until sugar is melted and the mixture pulls together
  2. Pour into the bottom of a 9” baking pan.  Sprinkle with pecans and set aside


  1. In a bowl mix together sugar, butter, cinnamon, cardamom and salt
  2. On a flowered surface roll dough out to approximately 12 x 16
  3. Spread evenly with butter sugar mixture, leave ½ inch blank dough on one of the long ends.
  4. Sprinkle with pecans
  5. Roll up dough starting across from blank ended piece.  Once you reach the end, brush the blank dough lightly with water.  Pinch seam together to seal
  6. Use a serrated knife and cut into 12 even pieces of dough
  7. Place in pan and allow to rise for 30 minutes

Preheat oven to 350*

Bake for approximately 30 minutes or until tops of buns are golden brown.

Remove from oven and rest for 5 minutes.

Invert onto serving plate, scraping off any left behind sauce!

Enjoy with a glass of Obsidian Stout

Serves 6