Honey-Coconut Sticky Buns Recipe

Honey-Coconut Sticky Buns Recipe
Honey-Coconut Sticky Buns Recipe photo by Taste of Home
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Honey-Coconut Sticky Buns Recipe

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Thanks to a friend, I got my hands on this easy recipe for sticky buns and tweaked it. Sprinkle them with coconut for the crowning touch. —Diane Nemitz, Ludington, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min.

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 4 ounces (1/2 cup) cream cheese, softened
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons thawed orange juice concentrate
  • 1/2 cup butter
  • 1/2 cup honey
  • Toasted sweetened shredded coconut, optional

Directions

Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover with plastic wrap; let rise until almost doubled, about 1 hour.
Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut. Yield: 16 servings.

Test Kitchen Tips
  • Your oven is a great place to proof dough. Just turn on the oven light, then close the door. The temperature will hover around 90° the oven is also draft-free.
  • To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Keep an eye on it because it browns very quickly.
  • Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
    Originally published as Honey-Coconut Sticky Buns in Taste of Home September/October 2017

    Nutritional Facts

    1 bun: 206 calories, 10g fat (6g saturated fat), 23mg cholesterol, 239mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 4g protein.

    • 1 loaf (1 pound) frozen bread dough, thawed
    • 4 ounces (1/2 cup) cream cheese, softened
    • 1/2 cup sweetened shredded coconut
    • 3 tablespoons thawed orange juice concentrate
    • 1/2 cup butter
    • 1/2 cup honey
    • Toasted sweetened shredded coconut, optional
    1. Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover with plastic wrap; let rise until almost doubled, about 1 hour.
    2. Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut. Yield: 16 servings.

    Test Kitchen Tips
  • Your oven is a great place to proof dough. Just turn on the oven light, then close the door. The temperature will hover around 90° the oven is also draft-free.
  • To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Keep an eye on it because it browns very quickly.
  • Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
    Originally published as Honey-Coconut Sticky Buns in Taste of Home September/October 2017

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