The Rosie Show Sticky Buns Recipe

Name: The Rosie Show Sticky Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Dough; 1 (1/4 ounce) envelope dry active yeast (or almost 1 tbsp); 1/4 cup honey; 1/2 cup warm water; 1 egg, well beaten; 1/2 teaspoon salt; 2 1/2 cups flour; 1/4 cup butter; 1 teaspoon butter (to grease bowl); 1 tablespoon butter, melted (to grease pan); Topping; 1/2 cup packed brown sugar; 1/2 cup light corn syrup; 6 tablespoons butter; 3 tablespoons honey; 3/4 cup chopped pecans; Filling mix sugar and cinnamon together; 2 tablespoons butter, melted; 1/4 cup granulated sugar; 2 teaspoons cinnamon

Servings: persons

Sweet Dough
1 (1/4 ounce) envelope dry active yeast (or almost 1 tbsp)
1/4 cup honey
1/2 cup warm water
1 egg, well beaten
1/2 teaspoon salt
2 1/2 cups flour
1/4 cup butter
1 teaspoon butter (to grease bowl)
1 tablespoon butter, melted (to grease pan)
Topping
1/2 cup packed brown sugar
1/2 cup light corn syrup
6 tablespoons butter
3 tablespoons honey
3/4 cup chopped pecans
Filling mix sugar and cinnamon together
2 tablespoons butter, melted
1/4 cup granulated sugar
2 teaspoons cinnamon

1
Dough:
2
In bowl, dissolve yeast and 1 tsp honey in warm water.
3
Let stand until foamy, about 10 minutes.
4
By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter until smooth, 2 minutes.
5
Stir in remaining flour until soft dough forms.
6
Knead on floured surface 2 minutes until smooth.
7
Form ball.
8
Butter bowl with 1 tsp butter; put dough in bowl.
9
Cover with plastic.
10
Let rise 1 1/2 to 2 hours, until doubled.
11
Brush 13x9x2-inch baking pan with melted butter.
12
Topping:
13
In saucepan, heat sugar, syrup and butter, stirring until smooth.
14
Remove from heat; add honey & nuts.
15
Pour in prepared pan to coat the bottom.
16
Filling:
17
Punch down dough; on floured surface roll dough to 20x12-inch rectangle.
18
Brush with butter; sprinkle with sugar mixture.
19
Roll up from long side.
20
Cut into 20 (1-inch) slices.
21
Arrange slices in pan, evenly spaced.
22
Cover.
23
Let rise until doubled, about 1 hour.
24
Preheat oven to 350u00b0F.
25
Bake 30 minutes, until golden brown.
26
Cool in pan 1 minute.
27
Invert platter over pan; turn out buns onto platter.
28
When lukewarm pull apart into individual buns.

1051

kcal

Calories

Fat

129

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 20 ingredients. The key ingredients include: Sweet Dough, 1 (1/4 ounce) envelope dry active yeast (or almost 1 tbsp), 1/4 cup honey, 1/2 cup warm water, and more.

Yes, The Rosie Show 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!

The Rosie Show Sticky Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions