Honey Almond Sticky Buns
These honey almond sticky buns are a sweet twist on the traditional. They are made using a sweet dough with a hint of orange zest, a creamy almond cinnamon filling, and baked in a gooey honey and toasted almond topping. They're the perfect pair for a cozy Sunday morning!
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 9x13-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 10x15 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!