Bloody Mary Sticky Buns
These Bloody Mary sticky buns should come with a warning about their non-traditional flavors.
Prep Time30 mins
Cook Time55 mins
Servings: 16 sticky buns
Gooey Topping Ingredients
- 1 cup brown sugar
- 1/2 cup unsalted butter room temperature
- 1/2 cup tomato juice use bloody mary mix here if you want the buns to have a stronger kick
- 2 tablespoons molasses
Bloody Mary Filling Ingredients
- 6.7 ounces sun-dried tomatoes in olive oil drained
- 1 teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons celery seeds
- 2 tablespoons sugar
Sticky Bun Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup tomato juice
- 2 tablespoons molasses
- 1/4 cup unsalted butter melted
Gooey Topping Instructions
In a small saucepan on medium heat, cook all ingredients, stirring regularly, until butter is melted and sugar has dissolved.
Remove from heat and pour into a greased 8" pie pan. The topping should be a thin liquid at this point. I used a shallow pan, but I think a deeper pan would be a good idea as mine bubbled over the edge of the pan during the bake.
Bloody Mary Filling Instructions
Sticky Bun Instructions
Preheat oven to 425 F.
In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk, tomato juice, molasses, and butter.
Pour wet ingredients into dry ingredients, mix together with your hands and knead a couple of times until a smooth dough ball forms.
Divide into two pieces.
Roll each half of the dough on a floured board to an approximately 12" x 8" rectangle.
Spread half of the filling on each rectangle, leaving a 1/4" border on all sides.
Roll up each rectangle, starting on the long side.
Cut each roll into eight pieces.
Arrange the pieces on the liquid in the pie pan. They will almost look like they are drowning.
Place pie pan on a cookie sheet in case it overflows, and bake for 10 minutes.
Reduce heat to 350 F and bake for another 30 minutes.
Cover with foil (to keep the buns from burning) and bake for another 15 minutes or until a toothpick stuck into the center of a bun comes out clean.
Remove from the oven and immediately invert onto a plate.
Calories: 268kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 163mg | Potassium: 608mg | Fiber: 2g | Sugar: 26g | Vitamin A: 450IU | Vitamin C: 7.6mg | Calcium: 71mg | Iron: 2.6mg