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Chef Robert Irvine’s FITCRUNCH® Sticky Bun

Chef Robert Irvine’s FITCRUNCH® Sticky Bun

Makes 9 rolls


2/3 cup whole milk

5 tablespoon sugar

1 3/4 teaspoon dry active yeast

2 large eggs

2 3/4 cup unbleached AP flour

1 teaspoon kosher salt

1/2 cup unsalted butter, room temp, cut into chunks

1 tablespoon melted unsalted butter



Heat milk until 110 degrees, transfer to a bowl and add 1 tablespoon sugar, add yeast and whisk. Let sit for 5 minutes and then add eggs, whisk to incorporate. Combine flour, salt and 4 tablespoon sugar in a mixer with a dough hook. Add milk mixture and while running add the butter one piece at a time, allowing it to be well blended in-between adding, should take 1-2 minutes. Once butter is added allow mixer to mix on medium speed for an additional 5 minutes.. Brush a glass bowl with melted butter and set dough inside. Brush the dough with remaining melted butter, cover with plastic and let dough rise till doubled, about 2 hours. Punch down the dough and refrigerate to firm up before rolling.



1 3/4 cups chopped pecans

1/3 cup unsalted butter

3/4 cup dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt



Preheat oven to 350 degrees. Toast the nuts on a baking pan for 5 minutes, let cool. separate 2/3 of the nuts and reserve for buns. Melt the butter in a sauce pan, stir in brown sugar, cream, honey and salt and bring to a boil, reduce heat and simmer for 20 minutes until its a glaze. Pour 1 cup of the glaze in an 8×8 baking dish making sure the bottom is well coated sprinkle 1/2 cup of the nuts over the glaze and let set in refrigerator.



1 cup unsalted butter room temp

1 cup dark brown sugar

2 tablespoons cinnamon

2 teaspoon grated nutmeg

1/4 teaspoon kosher salt

Master dough recipe chilled

AP flour for dusting

1 large egg

2 Each FITCRUNCH Cinnamon Twist bars diced into small pieces

Maldon Sea Salt


Using a food processor pulse 1/2 of the fit fuel bar, butter, sugar and spices including salt until well blended and smooth.

Punch down the dough and roll out on a floured surface until its 1/4 inch thick and is a rectangle in shape. Spread the fit fuel sugar mixture over the dough and sprinkle 3/4 cups of the nuts on top.

Roll the dough to form a log, keeping it tight and pinching the seam to seal the roll. Cut into 9 even pieces. Place the buns in the pan with the topping spacing each roll out equally so they do not touch. Let rise in a warm spot for about 1 hour to proof.

Whisk eggs in a small bowl and brush the buns and bake at 350 degrees in the center of the oven. Use aluminum if the dough begins to darken to much. Bake for 35-40 minutes or until internal temp of the dough is 185 degrees.

Remove from the oven and let rest for 5 minutes, add any remaining glaze over the top, add the remainder of the pecans, the diced fit fuel bars and let cool completely before removing them from the pan.


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