Caramelized honey is what takes these sticky buns from ordinary to extraordinary. The chewy caramel, crunchy nuts and tender dough make these the prefect starter for bunch or a delightful breakfast all on their own.
Sticky buns are basically cinnamon rolls that are dressed up for a party. The rolls are baked over a base of caramelized honey and nuts then flipped over to reveal the transformation into ooey, gooey sticky buns.
About The Farm
Marcie’s Backyard Honey
Marcie’s Backyard Honey produces small batch, artisanal, raw honey from backyards and urban farms across the Kansas City metro area. Many of their hives contribute to the daily pollination of the plants at Young’s Family Farm and the surrounding area. The honey is harvested two times per year, in the spring and in the fall. Each season produces honey with a unique color, aroma and flavor. This honey is perfect on its own, but can also transform cinnamon rolls into some of the best sticky buns you could ever imagine.
Honey Caramel Sticky Buns
Course: Breakfast, Brunch, Dessert9
servings1
hour30
minutes30
minutesTender sticky buns baked in gooey, honey caramel with crunchy pecans.
Ingredients
- Cinnamon Filling
4 tablespoons (57g) unsalted butter, softened
1/4 cup (50g) granulated sugar
1 teaspoon cinnamon, ground
1 (8 g) tablespoon all-purpose flour
- Honey Caramel
3/4 cup (160 g) brown sugar
1 cup (125 g) pecans, chopped
3/4 cup (255 g) honey
1 tablespoon (14 g) unsalted butter
- Dough
2 (6 g) teaspoons active dry yeast
1/2 cup (113g) milk
2 tablespoons (28g) unsalted butter, softened
2 tablespoons (25g) honey
1 teaspoon (6g) salt
1 large egg
2 cups (240g) all-purpose flour
Directions
- To make the dough, warm the milk to 100°F. Add the honey and the yeast, mix together and let sit for around 5 minutes or until the mixture is foamy.
- Add the flour, butter, salt, egg and the bloomed yeast. Mix until a dough forms. Transfer the dough to a greased bowl and cover with a cloth. Let rise at room temp about 1 hour or until the dough has double in volume.
- While the dough is rising make the honey caramel topping. In a small saucepan heat and stir the brown sugar, honey, and butter until it begins to bubble. Pour the mixture into a greased 8×8 inch pan. Sprinkle with the pecans and then set aside.
- To make the filling, beat together the butter, sugar, cinnamon, and flour. The filling should be smooth and spreadable. Set aside.
- After the dough has risen, press it down to remove any air bubbles. Place dough on a clean counter and roll into a 10″ x 12″ rectangle. Spread the filling over the surface. Starting with the long edge, roll the dough into a log and seal the edge by pinching the dough. Cut into 9 equal slices. Optional: Chilling the roll for 20 minutes will give the dough a more firm texture, making slicing easier. However, adding this step will increase the time that the roll takes to proof before baking.
- Place the buns, cut side down into the pan that has been prepared with the honey caramel. Slightly press down on the buns until their edges are touching. Cover and let rise again, until the dough has doubled. This should take around 1 hour depending on the temperature of the room.
- While the buns are on their final rise, preheat the oven to 375°F.
- Bake the buns for 30 minutes or until the internal temperature reaches 190°F. If the buns start to brown more than desired, cover with foil for the remaining baking time.
- Remove sticky buns from the oven and immediately flip the tray onto a serving dish.
- Let cool slightly, but serve while still warm and gooey.