Honey Sticky Buns

Honey Sticky Buns

  • Preparation 40 min
  • Cooking 35 min
  • Waiting 2 h 15 min
  • Makes 12
Featured in RICARDO Magazine (FALL 2015)
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Ingredients

  • Sticky Buns

    • 1 1/4 cups (310 ml) buttermilk, warm
    • 1/4 cup (60 ml) honey
    • 2 1/2 tsp (12.5 ml) instant dry yeast
    • 1/2 tsp (2.5 ml) salt
    • 4 1/2 cups (630 g) unbleached all-purpose flour
    • 2 eggs
    • 1/2 cup (115 g) unsalted butter, softened
  • Filling

    • 1/2 cup (125 ml) creamed honey
    • 2 tbsp (30 ml) unsalted butter, softened
    • 2 tsp (10 ml) ground cinnamon
    • 2 tbsp (30 ml) buttermilk
  • Glaze

    • 1/4 cup (60 ml) creamed honey, softened
    • 1/4 cup (33 g) icing sugar

Preparation

  • Sticky Buns

  • Filling

  • Glaze

Note from Ricardo

The sticky buns can be prepared the day before. After you’ve placed them in the pan, cover the sliced, uncooked buns with plastic wrap and refrigerate. The next day, place the pan in a hot-water bath to accelerate rising. Allow the buns to rise until they are touching.

To test whether the dough is ready to be baked, press it with your fingertip; if the indentation remains, the buns are ready for the oven.

Personal Note