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Honey Nut Sticky Buns Recipe

Photo by: Taste of Home Honey Nut Sticky Buns Recipe

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

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