Honey & Caramel Sticky Buns
Honey & Caramel Sticky Buns
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Full Product Description
A delicious take on cinnamon rolls and a perfect dish to serve your family from brunch on Easter, Mother's Day, and more! You can make the dough the day before and then bake the buns in the morning.
Ingredients
Dough:
- 1/2 cup whole milk
- 2 tsp instant dry yeast
- 2 tbsp granulated sugar
- 1 egg
- 2 tbsp unsalted butter, melted
- 1 tsp Pasolivo Kosher Flake Sea Salt
- 2 cups all-purpose flour
- 3/4 cup Pasolivo Orange Blossom Honey
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1 Tbsp Amaretto, optional
- 1/3 cup almond butter
- 1/3 cup granulated sugar
- 1 tsp Pasolivo Sugar and Spice Blend
- 1/2 tsp vanilla extract
- Dash of Pasolivo Kosher Flake Sea Salt
Preparation
Make 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 Pasolivo Kosher Flake 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.
- In a deep saucepan, whisk the Pasolivo 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.
- Combine all the filling ingredients, including Pasolivo Sugar and Spice Blend and Pasolivo Kosher Flake Sea Salt, in a small bowl, set aside.
- 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. Top with leftover caramel sauce or honey if desired. Enjoy!
