Pistachio, Lavender And Honey Sticky Buns Recipe

Name: Pistachio, Lavender And Honey Sticky Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 2 envelopes Active Dry Yeast; 1-1/2 cup Warm Water, divided; 2 sticks Butter, Softened To Room Temperature; 1 cup Granulated Sugar, Plus A Pinch For The Yeast; 1 teaspoon Cinnamon; 1 teaspoon Salt; 2 whole Eggs; 5-3/4 cups All-purpose Flour; FOR THE GLAZE:; 1 stick Butter, Softened To Room Temperature; 1 cup Dark Brown Sugar; 1/3 cups Honey; 3 Tablespoons Light Corn Syrup; 1/4 cups Water; 1/4 teaspoons Lavender Extract; 1 cup Chopped Pistachios, Divided In Half; FOR THE FILLING:; 1 Tablespoon Cinnamon; 1 Tablespoon Sugar; 2 teaspoons Ground Lavender; 1/2 sticks Butter, Melted

Servings: persons

FOR THE DOUGH:
2 envelopes Active Dry Yeast
1-1/2 cup Warm Water, divided
2 sticks Butter, Softened To Room Temperature
1 cup Granulated Sugar, Plus A Pinch For The Yeast
1 teaspoon Cinnamon
1 teaspoon Salt
2 whole Eggs
5-3/4 cups All-purpose Flour
FOR THE GLAZE:
1 stick Butter, Softened To Room Temperature
1 cup Dark Brown Sugar
1/3 cups Honey
3 Tablespoons Light Corn Syrup
1/4 cups Water
1/4 teaspoons Lavender Extract
1 cup Chopped Pistachios, Divided In Half
FOR THE FILLING:
1 Tablespoon Cinnamon
1 Tablespoon Sugar
2 teaspoons Ground Lavender
1/2 sticks Butter, Melted

1
Please note that there is a total of 4 hours inactive time for the yeast.
2
First, make the dough. Pour the yeast into 1/2 cup of the warm water in a bowl and give it a stir. Feed it with a pinch of sugar and let it foam up for 5 minutes. While the yeast foams up, set up a stand mixer and combine the soft butter and cup of sugar in its bowl. Beat them together thoroughly until fluffy and smooth. Add the cinnamon and salt next, followed by each egg one at a time. Push down the sides to make sure it is all combined. Then pour in the yeast mixture and the extra cup of warm water. Turn the speed to low and gradually add in the flour until it is just mixed into a soft dough. Bring the dough together with your clean hands in the bowl and give it 2-3 turns of kneading to just make sure it is uniform. Cover the bowl with plastic wrap and set it sit in a warm, dry area to rise for 2 1/2 to 3 hours.
3
While the dough rises, prepare the glaze. Stir the butter, brown sugar, honey, corn syrup, water and lavender together in a bowl. The butter will separate and that is ok. It will bake to perfection. Grease 2 deep 9 1/2 inch pie pans with soft butter or shortening, then evenly distribute the glaze in the bottoms of both pans. Sprinkle 1/2 a cup of the chopped pistachios in an even layer on top of the glaze in each pan. Set the pans aside. Stir the cinnamon, sugar and ground lavender together in another bowl for the filling and set that aside too.
4
When the dough is done rising, lightly punch it down and turn it out onto a well floured and clean surface. Cut it in half. Take the first half and roll it into a rectangle that is about 10 inches long. Brush it with half of the melted butter and spread 1/2 of the cinnamon, sugar and lavender filling evenly all over it. Roll the long side up tightly to have a long log. Cut the log into 12 equal pieces. Place the 12 pieces into one of the prepared pie dishes and lightly press them into the glaze. Repeat the process with the other half of dough to fill the other pan. Set the pans aside to rise again for an hour.
5
When the hour is almost up, preheat the oven to 350u00b0F. Bake the rolls for 30-35 minutes, until they are puffy and golden. Let them cool for about 10 minutes. Then invert a flat, large platter on each pan and turn them both out to have them ready to serve immediately! They can be pulled apart almost like monkey bread to enjoy warm and fresh. Any leftovers can be kept for a day in a sealed container!

1735

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE DOUGH:, 2 envelopes Active Dry Yeast, 1-1/2 cup Warm Water, divided, 2 sticks Butter, Softened To Room Temperature, and more.

Yes, Pistachio, Lavender And Honey Sticky Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio, Lavender And Honey Sticky Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions