Hey baking enthusiasts and fellow sweet tooths! Today, we’re diving into a delectable treat that’s guaranteed to make your kitchen smell like a cozy bakery on a winter morning: Honey Walnut Sticky Buns. These sticky buns are a perfect blend of gooey sweetness and nutty crunch, all wrapped up in a pillowy soft dough that practically melts in your mouth.
Why Sticky Buns?
There’s something magical about the process of making sticky buns from scratch. It’s not just about the end result (although that’s pretty amazing too); it’s about the therapeutic journey of kneading dough, watching it rise, and savoring the anticipation as your kitchen fills with the aroma of cinnamon and honey.
The Dough: A Labor of Love
First things first, let’s talk about the dough. It’s the heart and soul of any good sticky bun. Imagine flour, butter, yeast, and a touch of sugar coming together in a dance of kneading and proofing. This dough isn’t just dough—it’s a promise of fluffy layers that will cradle our sticky, nutty topping.
The Filling: Honey, Walnuts, and Love
Now, let’s get sticky with the topping. Picture honey drizzling over toasted walnuts, creating a caramelized symphony of flavors. As you spread this sticky goodness into a fluffy and sweet bed for your rolled-out dough, each swirl becomes a tiny treasure trove of sweetness with every bite.
The Bake: A Short Test of Patience
As your sticky buns rise in the oven, the air fills with anticipation. The minutes tick by slowly, teasing you with the promise of golden-brown perfection. Finally, as you pull out your tray of warm, gooey buns, the whole house seems to sigh with contentment.
Enjoyment: Sharing the Love
Whether you’re baking these sticky buns for a cozy brunch with friends or simply treating yourself to a moment of indulgence, remember that baking is about more than just the final product. It’s about the joy of creation and the pleasure of sharing something homemade with loved ones.
So, grab your apron and preheat that oven—it’s time to make some memories with these Honey Walnut Sticky Buns. And who knows? Maybe your kitchen will become someone’s favorite bakery today.
Until next time, happy baking and may your sticky buns always be sticky, sweet, and simply irresistible!
Honey Walnut Sticky Buns
Ingredients
- For the Honey Glaze
- • 1 cup (215 g) light brown sugar
- • ¾ cup (169 g) unsalted butter, room temperature
- • 4 Tbsp (85 g) honey
- • 2 Tbsp (30 g) water
- • 1½ cups (175 g) roughly chopped walnuts
- For the Rolls
- • 1 cup (240 g) milk
- • 1 Tbsp (9 g) active dry yeast
- • 3¾ cups (510 g) all-purpose flour
- • ⅓ cup (67 g) sugar
- • ½ teaspoon salt
- • 2 large eggs
- • ½ cup (113 g) unsalted butter, room temperature
- For the Filling
- • ½ cup (100 g) granulated sugar
- • ½ cup (107) light brown sugar
- • 2 Tbsp (28 g) ground cinnamon
- • ½ cup (113 g) unsalted butter, melted
Instructions
- For the Honey Glaze
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown sugar, butter and honey until well blended.
- Add water and mix until mixture reaches spreadable consistency.
- Spray or grease a 9 x 15 pan and spread the Honey Glaze evenly on the bottom only. Sprinkle all of the chopped walnuts over the honey glaze. Set pan aside.
- For the Rolls
- Using either a microwave or small saucepan, heat milk until warm (105 f). (Note: The milk should only be lukewarm, not hot.)
- Stir yeast into warm milk; let stand for 5 minutes.
- In the bowl of a stand mixer fitted with a bread hook, add the flour, sugar and salt. Stir until well combined.
- Add the milk/yeast mixture and eggs; stir until well combined.
- With mixer on low, add room temperature butter gradually, gradually increasing the speed to medium once all the butter has been added. Mix for 4-5 minutes, or until smooth. (Note: Dough will be very soft at this stage.)
- Grease a large bowl with oil. Place dough in bowl and cover with towel or plastic wrap. Let sit in warm spot until doubled in size ( about 1 hour).
- Turn dough out onto a well-floured countertop. Fold dough several times and then let sit for 15 more minutes (covered).
- Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar and cinnamon. Set aside. (Note: The butter will be used later.)
- On a well-floured countertop, roll the dough into a large 16”x16” square.
- Brush the dough with the melted butter. Sprinkle the surface with filling mixture, but leave a ½” border on one long side.
- Starting with the long edge without the border, roll dough into a cylinder taking care to keep edges even.
- Gently roll/stretch dough into a 18” long cylinder.
- Slice the dough into 18 even pieces.
- Place one piece of dough cut side down into the pan, making even rows but not crowding the rolls too much. Cover lightly and let sit in a warm spot until dough puffs up slightly (not quite doubled in size) (~20-30 minutes).
- Preheat oven to 350°F.
- Bake for 25 – 30 minutes, or until golden brown and center of rolls is completely baked. (temperature check of 190 – 205)
- Let rolls cool slightly and then invert onto a plate for serving. (Tip: If the honey pecan topping stays in the pan after removing the bun, just use a spoon to collect the topping and drop it on top of the bun.
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