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
Dough
- 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
Filling
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter
Topping
- 3/4 cup firmly packed brown sugar
- 4 tbsp. unsalted butter
- 3 tbsp. honey
- 1 tbsp. light corn syrup
- 1 cup chopped pecans
- Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes
- 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
- 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)
- 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
- 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
- Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate
- 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
- 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
- Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch
- Bake for 30 minutes until tops are golden brown. Remove from pan and serve immediately
Rolling out the dough
Close-up of the topping
Pre-baked
Post-baked