Ethiopian Berbere Sticky Buns

Berbere is a spice blend that comes from Ethiopia. It has spicy peppers, cardamom, cinnamon and many other warm spices. When I opened the bag and smelled the spice mix, this recipe came to me!

Because it has cinnamon and warm spices in it but is also spicy, I thought, why not make a sweet and spicy sticky bun? These are the perfect addition to any brunch table and because they are sweet and spicy, I imagine they will go great with a bloody mary!

Dough

1 Tablespoon instant yeast

⅔ Cup sugar

1 large egg, beaten

1 Teaspoon kosher salt

¼ Cup butter (melted)

1 Cup warm water

1 Teaspoon berbere spice mix (I found mine at World Market)

3-4 Cups flour

Filling

12 Tablespoons butter, softened

⅔ Cup brown sugar

4 Tablespoons berbere spice mix

Frosting

1 Cup powdered sugar

½ Cup sour cream

1-3 tablespoons water

1 Teaspoon vanilla extract

Preheat oven to 400 degrees.


Whisk egg, salt, melted butter, water, sugar, berbere spice mix, and yeast in a large bowl.


Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.


Once the dough is fully mixed, turn onto a floured surface and knead for 8-10 minutes.


Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.


While the dough is proofing, make the filling my placing the butter into a large mixing bowl with the sugar and berbere spice mix. Using a handheld mixer, cream together the ingredients until light and fluffy.


Once proofed, turn the dough onto a floured surface and with a rolling pin, roll into a long rectangle about 16 Inches long. Spread the filling over the top of the rectangle in an even layer, leaving about ½ inch on each side. Starting with the side closest to you, roll the dough tightly into a log.


Cut the log into 12 even pieces, about 1 ½ inches thick. Place the rolls in a well oiled pan. Let the rolls proof for another 30-45 minutes.


Bake the loaves for 20-25 minutes.


While the rolls are baking, make the frosting by whisking all ingredients together. Spread the frosting on the warm rolls and enjoy!