Honey Caramel & Almond Butter Sticky Buns

Pasolivo’s Honey Caramel & Almond Butter Sticky Buns are a delicious take on cinnamon rolls and a perfect dish to serve your family on Easter. You can make the dough the day before and then bake the buns in the morning. Our Orange Blossom Honey adds a twist of citrusy flavor while the Original Nut Crumbs give a little crunch. This sweet, fluffy and sticky dish is sure to feed the whole family as a breakfast treat or delightful dessert.

Ingredients:

For the Dough: 1/2 cup whole milk 2 tsp instant dry yeast 2 Tbsp granulated sugar 1 egg 2 Tbsp unsalted butter, melted 1 tsp Pacific Blue Kosher Sea Salt 2 cups all-purpose flour For the Honey Caramel Sauce: 3/4 cup Orange Blossom Honey 1/4 cup heavy cream 1 Tbsp unsalted butter 1 Tbsp Amaretto (optional)

For the Filling: 1/3 cup almond butter 1/3 cup granulated sugar 1 tsp Sugar and Spice Blend 1/2 tsp vanilla extract Dash of Pacific Blue Kosher Sea Salt

Directions:

For the Dough: Warm the milk to 100°F in a glass measuring cup. Add in the sugar and yeast, let sit for 5 minutes, or until foamy. Then whisk in the egg and butter. In the bowl of a stand mixer, combine the flour and Pacific Blue Kosher Sea Salt before pouring in the liquid ingredients. Mix on low until combined, scraping the sides of the bowl, then mix on medium speed until a smooth dough is formed, about 2 minutes. The dough should be pretty wet. Let the dough rise in an oiled bowl, flipping once so the oil coats the top of the dough, covered, until doubled in size, about 1 hour. For the Honey Caramel Sauce: In a deep saucepan, whisk the Orange Blossom Honey and heavy cream together until combined. Bring the mixture up to 240°F. Remove from heat, then whisk in the butter and Amaretto. Pour into an 8 by 8 inch greased baking dish, set aside. For the Filling: Combine all the filling ingredients in a small bowl, set aside. To Make The Rolls: Roll the dough out on a floured surface into a 10 by 12 inch rectangle. Spread the filling evenly over the dough, leaving a 1/4 inch border. Roll the dough into a tight log shape, starting from one of the long sides of the rectangle. Cut the log into 9 even pieces, seam side down. Using a thin string or dental floss to slice the rolls works best, or a serrated knife. Place the rolls into the prepared baking dish and cover with plastic wrap. Let rise for another hour, preheating the oven to 375°F during the last 15 minutes of proofing. Bake for 30 to 35 minutes or until golden brown, covering with tin foil if they start to brown too quickly. Once removed from the oven, flip the buns out onto a large serving tray. Let cool for 10 minutes before serving, sprinkling the buns with a bit of Original Nut Crumbs to garnish. Enjoy!

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