I am so freaking excited. Today a bunch of bloggers and I are celebrating our sweet friend Stephanie from Girl Versus Dough!! She is having her first baby next month, so a group of us have gotten together to throw her a virtual surprise baby shower. ’cause, you know? Babies are awesome.
Since Steph is a lover of all things doughy and buttery and sugary, I figured these sticky buns would be PERFECT for the party, and I hope she agrees!
These sticky buns are absolutely lovely. They stray a bit from the traditional sticky bun in that they are made with a challah bread dough and a sticky honey goo. Honey makes me swoon.
There’s something so satisfying about a cinnamon roll of any kind. I love watching the dough rise, rolling it up, and watching it bake up into the pan. Just look at those swirls!
Waiting is haaaaaaard. But can be done. Plus, these were baked for a baby, so I totally knew this recipe was worth it.
It’s not just me celebrating Steph today, there are a bunch of us!!
Be sure to check out all the fun food from the below bloggers and come join our party!
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
- 3 1/4 cups bread flour
- 1 tbsp instant yeast
- 1/2 tbsp salt
- 1/2 cup liquid honey
- 2 tbsp vegetable oil
- 1 egg
- warm water (100°F)
- 3/4 cup butter
- 1 1/2 cups light brown sugar
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 tsp salt
- 1/4 cup light brown sugar
- 1/4 cup sugar
- pinch cinnamon
- 1 cup toasted pecan halves
- For the dough, combine the bread flour, yeast, and salt in the bowl of a stand mixer. In a 2-cup measuring cup, add the honey, oil, and eggs. Add enough warm water to reach the 2-cup mark. Stir everything together. Pour the wet ingredients into the dry ones and turn on your stand mixer with the dough hook. Allow to mix until the dough comes together (it does this rather quickly - about 2-3 minutes). The dough will be lumpy and very sticky - that's normal. Set aside.
- For the sticky stuff, melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt. Let cool for 30 minutes (sticky mixture can be left it in the fridge for up to 2 weeks).
- When you're ready to make your rolls, pour the sticky mixture into the bottom of a 9x13-inch pan. Scatter some the whole pecans on top of the sticky goo.
- Roll the dough out into a large rectangle.
- In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans. Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces. Place the rolls cut side up on top of the sticky stuff. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.
- Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.
- Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.
- These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.
Recipe adapted from Baked Bree