Honey Almond-Sesame Sticky Buns

Honey Almond-Sesame Sticky Buns

Posted by Sharona Lomberg on

There’s nothing like a sticky bun to have a really indulgent weekend morning, but (like most things!) they’re infinitely better when made with wonderful Wilelaiki Honey instead of just sugar. As an added bonus, the whole house smells amazing with these in the oven! Our recipe uses almonds and sesame seeds (instead of the traditional pecan), but feel free to experiment with nuts or dried fruits!

Sticky Bun


¼ cup water, heated to 115°
1 (¼-oz.) package active dry yeast
½ tsp, plus ¾ cup granulated sugar
8 Tbsp unsalted butter, melted, plus 20 tbsp., softened, and more for pan
½ cup milk, at room temperature
¾ tsp kosher salt
½ tsp vanilla extract
1 egg, plus 1 yolk
3¼ cups flour, plus more for dusting
⅔ cup wilelaiki honey
¾ cup finely chopped (or slivered) raw almonds
½ cup raw sesame seeds
3 Tbsp ground cinnamon


1. Combine the water, yeast, and ½ tsp. granulated sugar in the bowl of a stand mixer fitted with a hook, or a large mixing bowl if making by hand; let sit until foamy, about 10 minutes.
2. Stir in ⅓ cup granulated sugar, plus 8 tbsp. melted butter, milk, salt, vanilla, egg, and yolk. Add flour and mix on low speed until dough forms. Increase speed to medium-high; knead (with stand mixer or by hand) until smooth, about 8 minutes.
3. Cover the dough with plastic wrap and set in a warm place until doubled in size, about 1 ½ hours. Meanwhile, bring 10 Tbsp softened butter and honey to a boil in a 2-qt. saucepan; cook, stirring occasionally, until butter is melted, about 3 minutes.
4. Pour sauce evenly into a greased 9″ x 13″ baking dish; sprinkle ⅔ of the almonds and sesame seeds over the top.
Stir remaining butter, remaining granulated sugar, 3 Tbsp honey, remaining almonds and sesame seeds, and the cinnamon in a bowl; set baking dish and filling aside.

5. On a lightly floured surface, roll dough into a 10″ x 18″ rectangle; spread filling evenly over dough. Working from one long end, roll dough into a log; trim ends and cut into 12 even rounds. Place rounds over sauce in baking dish. Cover with plastic wrap; chill 6 hours or overnight.

6. Heat oven to 375°. Uncover buns and bring to room temperature. Bake until golden brown, about 30 minutes. Let pan cool 5 minutes, then invert onto a serving tray. Immediately spoon sauce from dish over buns and serve warm (with a good cup of coffee!)

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