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Cinnamon Roll Sticky Buns

The other night I made Martha Stewart’s Honey Buns but I never got the chance to take any pictures so I didn’t bother posting it on my blog. However, the recipe made so much dough that it could be divided into three portions and rather than throwing the rest away, I froze it and saved it for the next time I wanted to make some rolls. Fortunately, I didn’t have to wait very long because today we got hit with 2 feet of snow!!! Also, my co-workers at work were so obsessed with the Sweet Potato Cinnamon Rolls I made, they asked me to make them more…so why not spend the day inside baking? It’s not like I could go anywhere else, anyway.

Cinnamon Roll Sticky Buns


Martha Stewart

  • 2 tablespoons active dry yeast
  • 1/3 cup warm water
  • 1 cup whole milk, room temperature
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 1/3 cup honey (any type)
  • 2 teaspoons coarse salt
  • 1 teaspoon pure vanilla extract
  • 5 to 6 cups all-purpose flour, plus more for surface
  • Vegetable oil, for bowl


  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons unsalted butter


  • 3/4 cup firmly packed brown sugar
  • 4 tbsp. unsalted butter
  • 3 tbsp. honey
  • 1 tbsp. light corn syrup
  • 1 cup chopped pecans
  1. Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes
  2. Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading
  3. Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes)
  4. Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour
  5. Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle
  6. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate
  7. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into about 8 even slices
  8. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9″ cake pan and sprinkle pecans on top
  9. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch
  10. Bake for 30 minutes until tops are golden brown. Remove from pan and serve immediately

Rolling out the dough

Close-up of the topping




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