Sticky Buns


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Warm and satisfying morning treats

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  • 1 envelope active dry yeast
  • 1/4 C. honey
  • 1/2 C. warm water (105-115 F)
  • 1 large egg, well beaten
  • 1/2 tsp. salt
  • 2 1/2 C. all-purpose flour
  • 1/4 C. + 1 tsp. unsalted butter
  • 1 Tbs unsalted butter, melted
  • Topping:
  • 1/2 C. packed dark-brown sugar
  • 1/2 C. light corn syrup
  • 6 Tbs. unsalted butter, cut in bits
  • 3 Tbs. honey
  • 3/4 C. chopped pecans
  • Filling:
  • 2 Tbs. unsalted butter, melted
  • 1/4 C. granulated sugar mixed with 2 tsp. ground cinnamon

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Dough: In bowl, dissolve yeast and 1 tsp honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 C. flour, 1/4 C. butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 tsp butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1 1/2 to 2 hours, until doubled. Brush 13x9x2 in. baking pan with the melted butter.

Topping: In saucepan, heat sugar, syrup, butter, and stirring until smooth. Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom.

Filling: Punch down dough; on floured surface, roll into 20x12 in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 (1-in.) slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. Preheat oven to 350 F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm, pull apart into individual buns.

Yield: 20 buns

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