Honey Nut Sticky Buns Recipe

5 1 1
Honey Nut Sticky Buns Recipe
Honey Nut Sticky Buns Recipe photo by Taste of Home
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Honey Nut Sticky Buns Recipe

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5 1 1
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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

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 or margarine, 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 or margarine
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • FILLING:
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions

In a mixing bowl, dissolve yeast in water. Add eggs, sugar, butter, salt and vanilla; mix well. Add 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 saucepan, combine 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.
Originally published as Honey Nut Sticky Buns in Taste of Home February/March 1999, p18

Nutritional Facts

1 each: 189 calories, 8g fat (3g saturated fat), 29mg cholesterol, 273mg sodium, 27g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 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 or margarine, 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 or margarine
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • FILLING:
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  1. In a mixing bowl, dissolve yeast in water. Add eggs, sugar, butter, salt and vanilla; mix well. Add 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.
  2. In a saucepan, combine 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.
Originally published as Honey Nut Sticky Buns in Taste of Home February/March 1999, p18

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chand002 User ID: 3610678 215978
Reviewed Dec. 26, 2014

"Make them every Chrismas! Love them!"

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