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Honey Almond Sticky Buns
- 2/3 cup milk, at room temperature 160g
- 3 tbsp granulated sugar 36g
- 2 tsp instant yeast
- 1 egg
- 1 egg yolk
- 2-3/4 cups bread flour 350g
- 1 tsp Kosher salt
- 4 oz unsalted butter, melted but cooled 112g
- 4 oz unsalted butter 112g
- 2/3 cup brown sugar 140g
- 3 tbsp honey 60g
- 3/4 cup heavy cream 180g
- 1-1/2 cups sliced almonds 105g
- 2 oz unsalted butter, melted 56g
- 3/4 cup brown sugar 168g
- 1/2 tsp salt
- 3 oz almond paste 84g
- Warm up the milk just slightly and pour into a large bowl or that of a stand mixer fitted with the paddle attachment. Add the sugar, yeast, egg, yolk and butter and begin to knead with the dough hook or mix with a wooden spoon. Knead with the dough hook for 4-5 minutes or by hand on the counter for about 8-10 minutes. Your dough should look smooth and feel a little tacky.
- Cover and let these rise for 1 hour in a slightly warm place. Line an 8”x8” square baking pan with parchment paper and place on a rimmed baking sheet (this is important should some of your ooey gooey caramel want to bubble out during the baking process).
- Make the caramel: Place your butter, brown sugar, honey and cream in a medium pot over medium heat. Once the mixture comes to a simmer, turn the heat down slightly and continue cooking at a simmer for 3-4 more minutes., resisting the urge to stir too much Sprinkle the almonds into the pan and pour the caramel over them. Set this aside to cool slightly.
- Make the filling: Using a fork in a medium bowl, mix the butter, brown sugar and salt until crumbles form. Crumble and mix in the almond paste.
- Lightly flour your counter and a rolling pin. Drop the dough over the flour and roll out your dough into a rectangle about the size of a sheet of paper (8×11”); this should not take a lot of effort and can be achieved by gently stretching the dough out from the corners should you lack a rolling pin or wine bottle.
- Sprinkle your filling over the rectangle and roll it up nice and tight into a log. Cut the log into 9 pieces and place the buns spiral-side up in the pan. Cover and let them rise for one hour.
- Preheat the oven to 350F. Remove the cover and bake for about 30 minutes, or until golden around the edges of each roll. Cool in the pan for 5 minutes. Place a large plate, cutting board or rimmed baking sheet over the pan. Flip the pan onto your platter/cookie sheet and lift the pant to reveal your turned-up buns.