Honey Nut Sticky Buns Recipe

Honey Nut Sticky Buns Recipe photo by Taste of Home

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Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. "They're good with coffee or tea or for dessert," she notes.

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Honey Nut Sticky Buns Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 24 Servings

30 25 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 eggs
1/4 cup sugar
3 tablespoons butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup honey
1/4 cup butter, cubed
1/4 teaspoon salt
1/2 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13-in. x 9-in. baking pan; sprinkle with pecans. Set aside.
Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 189 calories, 8 g fat (3 g saturated fat), 29 mg cholesterol, 273 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Honey Nut Sticky Buns in Taste of Home February/March 1999, p18