Breakfast Sticky Buns

(8 servings)

  • 1 envelope active dry yeast
  • 1/4 cup honey
  • 1/2 cup warm water (105-115 F)
  • 1 large egg - beaten
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/4 cup + 1 teaspoon unsalted butter
  • 1 Tablespoon melted unsalted butter

  • For The Topping:
  • 1/2 cup dark-brown sugar - packed
  • 1/2 cup light corn syrup
  • 6 Tablespoons unsalted butter - cut in bits
  • 3 Tablespoons honey
  • 3/4 cup pecans - chopped

  • Filling:
  • 2 Tablespoons unsalted butter - melted
  • 1/4 cup granulated sugar mixed with 2 Tablespoons cinnamon
In bowl, dissolve yeast and 1 tsp honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms.

Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 tsp butter; put dough in bowl; turn to coat. Cover with plastic.

Let rise 1 1/2 to 2 hours, until doubled.

Brush 13x9x2-in. baking pan with the melted butter.


In saucepan, heat sugar, syrup, butter, stirring until smooth.Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom.


Punch down dough; on floured surface, roll into 20x12-in. rectangle. Brush with butter; sprinkle with sugar mixture.

Roll up from long side. Cut into 20 (1-in.) slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour.

Preheat oven to 350 F.

Bake 30 minutes, until golden brown. Cool in pan 1 minute.

Invert platter over pan; turn out buns onto platter.

When lukewarm, pull apart into individual buns.

A must-have for breakfast family gathering at our house. Whenever we have more than 5 people over, they now expect me too make this. Thankfully it's fun to make although a little time-consuming.

Mr Breakfast would like to thank linda30 for this recipe.

Recipe number 377. Submitted 9/13/2002.