Honey Almond Sticky Buns
These honey almond sticky buns are the most indulgent holiday treat! The soft, honey-sweetened dough has a hint of orange, paired with a sticky almond and cinnamon filling, and covered in a gooey toasted almond and honey glaze. These are a twist on the traditional pecan sticky buns and are sure to impress on Christmas morning!
What Makes These Sticky Buns So Special
These are the absolute dream for almond lovers. The filling is a luscious combination of butter, almond paste, brown sugar, and cinnamon. It is a true combination of the OG cinnamon roll filling, with a frangipane-like paste that, when baked, creates this sticky-sweet bite that is to die for.
The buns are then baked in “sticky goo” sprinkled (or generously covered) with toasted almonds. Sticky goo is exactly what it sounds like – a gooey mixture of butter, brown sugar, and honey. It coats the buns and toasted almonds in a rich caramel-like finish that is irresistible.
How To Make Honey Almond Sticky Buns
The Dough
The first step in making this soft, pillowy dough is activating the yeast. I used active dry yeast, but instant yeast can be substituted for the same amount as indicated in the recipe.
When activating yeast, it is important to ensure the water is warm, not hot. If the water is too hot, it can kill the yeast. Stir the yeast into lukewarm water (about 110°F) and let it sit for 5-10 minutes. When the mixture becomes foamy and fragrant, the yeast is ready to use.
Next, combine the activated yeast with room-temperature milk, melted butter, honey, and egg. Add the flour and salt on top, then mix the ingredients either by hand or with a stand mixer fitted with a dough hook attachment. I usually rely on my KitchenAid mixer for its efficiency, but kneading the dough by hand can also be enjoyable—just put on your favorite TV show, as it may take 15–20 minutes. Kneading the dough thoroughly is essential for proper gluten development, which gives the buns their beautiful, fluffy, pillowy texture. To check if your dough is ready, try the windowpane test: stretch a small piece of dough, and if it forms a thin, translucent sheet without tearing, it’s good to go.
Once kneaded, let the dough proof in a warm spot until it doubles in size. Afterward, gently deflate it by punching it down, and then chill it in the refrigerator for about an hour. This extra step may add some time to the process, but it makes rolling the dough much easier and less messy. If you’re short on time, you can skip chilling and proceed directly from proofing to rolling.
The Sticky Goo
The goo is my favorite part of these honey almond sticky buns. It’s so simple to make—just mix softened butter, brown sugar, and honey until smooth, and that is it. For the almonds, toast them in a 350°F oven for about 5 minutes, just until they’re golden and fragrant.
To assemble, spray your 9×13-inch baking dish or two 8-inch round pans with non-stick cooking spray. Spread the goo evenly across the bottom of the pan. Sprinkle the toasted almonds on top and set them aside for later.
The Filling
The star of this filling is almond paste — so good I could eat it on its own! Blended with butter, brown sugar, salt, and cinnamon, it turns into a creamy mixture. An egg white helps bind it all together, while the almond paste and cinnamon add just the right balance of nutty sweetness and warm spice to elevate these sticky buns.
Let’s Roll
Once the dough has rested in the fridge, we will roll it out into a rough 10 x 15 rectangle. A trick I do is to roll the dough directly on a lightly floured cutting board. The cutting board is a perfect guide to the size and shape we are going for. This is also helpful when we cut the roll, it is ready to go on the cutting board, can be moved around easily, and makes for one less mess on your countertops. Spread the filling evenly across the rolled dough, leaving a small 1/4-inch border at the top. Then roll upwards, working back and forth until you reach the top. Pinch the edge without filling to seal the roll. Cut it into 12 equal pieces using a serrated knife, then place in the prepared pan and cover with plastic wrap.
Proof and Bake
Let the rolls proof for their final time on the counter while you preheat the oven to 350°F. The rolls are ready when they have grown to the edges of the pan, look puffy, and have a slight jiggle to them. You can gently press your finger into the dough, and if it slowly bounces back, leaving a slight indent, then they are ready for the oven! This can take anywhere from 30 minutes to an hour.
Bake the rolls for 30 – 35 minutes until golden brown and the internal temperature reaches 190°F. While they are still hot, place a serving platter or plate on top of the pan and carefully flip over to release the sticky buns. Allow them to cool a bit, then serve!
There is nothing quite like the warm and comforting aroma of these freshly baked honey almond sticky buns filling your kitchen. Whether you’re serving them for a weekend brunch, a holiday breakfast, or simply indulging in a sweet moment, they’re sure to impress family and friends.
Recipe Card
Honey Almond Sticky Buns
Ingredients
Dough:
- 2¼ teaspoons Active Dry Yeast
- 1/4 cup Water warm (105F-115F)
- 3/4 cup Whole Milk
- 1/4 cup (56g) Butter melted and cooled
- 3 tablespoons Honey
- 1 Egg
- 3½ cups (420g) Bread Flour Plus 1/4 cup if needed
- 1 teaspoon Salt
- 1/2 teaspoon Orange Zest optional
Almond Filling:
- 1/4 cup (56g) Butter
- 1/3 cup (86g) Almond Paste
- 1/2 cup (107g) Brown Sugar
- 1/2 teaspoon Salt
- 1 Egg White
- 1½ teaspoons Cinnamon
Sticky Goo:
- 1/2 cup (113g) Butter
- 2/3 cup (142g) Brown Sugar
- 3 tablespoons Honey
- 1/4 – 1/2 cup Sliced Almonds toasted
- 1/4 cup Dried Cranberries optional
Instructions
Make the Dough:
- In a small bowl, combine the yeast and warm water. Let it sit for about 5 minutes until bubbly.
- Add the milk, melted butter, honey, egg, and bloomed yeast to a mixing bowl. Mix lightly to break up the egg and slightly combine. Add the flour, salt, and orange zest on top.
- Mix with a dough hook on low speed for 15-20 minutes until smooth and no longer sticky. If the dough is too sticky, add extra flour as needed in 1 tablespoon increments.
- Transfer the dough to a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
- Once risen, punch down the dough and place it in the refrigerator for about 1 hour. This firms the dough, making it easier to roll.
Make the Almond Filling:
- While the dough chills, cream together the butter and almond paste until smooth.
- Add the brown sugar, salt, and cinnamon. Mix until fluffy, then add the egg white and mix until fully combined.
Make the Sticky Goo:
- In a bowl, cream together the butter, brown sugar, and honey until smooth.
- Grease a 9×13-inch baking pan (or two 8-inch round pans). Spread the sticky goo evenly on the bottom. Sprinkle with toasted almonds (and cranberries if using).
Assembly:
- Lightly flour your countertop or cutting board. Roll the chilled dough into a rectangle, roughly 10×15 inches.
- Spread the almond filling evenly across the dough, leaving a ¼ inch border along the top long edge.
- Roll the dough upwards working from one end to the other, pinching to seal the edge at the top.
- Using a serrated knife, slice the roll into 12 equal pieces. Place the rolls in the prepared pan and cover with plastic wrap.
Final Proof and Bake:
- Preheat the oven to 350°F (175°C).
- Let the buns rise until almost doubled in size. The dough should slowly spring back to the touch and look airy and fluffy. About 30 – 45 minutes.
- Bake for 30-35 minutes, until the rolls are golden brown and the internal temperature reaches 190°F (88°C).
- While still warm, carefully invert the buns onto a serving plate. Allow to cool slightly, then enjoy!
