Chop any sort of dried fruit
Soak in hot rum, burbon or brandy and water 30 minutes
Strain reserving liquid
. Set aside
Rough chop, and toast chopped pine nuts, sunflower seeds or pecans in 3 TBL butter
. Set aside
Sugar Sprinkle
Mix 1/4 C brown sugar, 1 TBL cinnamon and 1/4 C granulated white sugar
. Set aside
In cast iron skillet add
- 1/4 C honey
- 1/4 C brown sugar . (or granulated sugar plus molasses)
- 4 Tbl butter
- 1/2 tsp salt
Heat to carmelize - * After caramelized, add 1/4 C heavy cream
Whisk to incorporate - Spread out layer of nuts over caramel
Dough
- 2 C AP flour
- 1 TBL baking powder
- 1/2 tsp table salt
- 3 T granulated sugar
- 1/2 C heavy cream
- 1/4 of the cherry juice . Just enough to form a firm wet dough
. Add a bit more cream if necessary - Dump on counter to flatten a bit
. On floured surface roll into a square sheet
. Brush with melted butter
. Sprinkle with Sugar Sprinkle
. Top with cherries or fruit - Using bench knife (to make things easier) . Roll into fat roll/tube
- – Roll starting with short side for bigger more lucious sticky buns. If you start with a long side, you end up with tiny buns, and not a lot of filling.
- Cut into one inch thick medallions
. use dental floss as a knife - Loosely arrange in pan over top of nuts
- Sprinkle with any remaining ingredients
- Bake at 400° for 15 minutes
- Remove and invert immediately on serving dish
- Let set on counter 5 minutes
- Remove from pan . help buns to separate from pan if necessary
- Serve hot
