Honey Buns

I found this recipe several years ago in a magazine and have since adapted it to suit my family. They are very similar to a nutty cinnamon bun that has a gooey, sticky coating with even more nuts on top. It's very simple to make, and takes very little effort, especially if you have a stand mixer to do the kneading for you. Great for a quick breakfast or even a yummy dessert. I'm sure these buns will quickly become a favorite in your house.

What You Need:

Dough:
1 tbs yeast
1/2 c warm water
2 eggs
1/4 c sugar
2 tbs butter
1 tsp vanilla extract
3 1/4 c flour
Sticky Stuff:
1/3 c brown sugar
1/2 c honey
1/4 c butter
1/2 c pecans or walnuts, chopped
Filling:
2 tbs melted butter
1/2 c pecans or walnuts, chopped
1/4 c brown sugar
1 tsp cinnamon

What To Do:

In the bowl of a stand mixer, dissolve the yeast in water.
Add in the eggs, butter and vanilla and mix well.
Add in 2 cups of the flour and mix until smooth. Add in enough of the remaining flour to create a soft dough. Switch to a dough hook and knead for 5-8 minutes or until the dough is soft and elastic. Place into a greased bowl, turning to coat. Cover and let raise until doubled, about 90 minutes.



In a sauce pan combine 1/3 c brown sugar, 1/2 c honey, 1/4 c butter and heat over medium heat. Bring to a boil and let boil for 1 minute. Pour into a greased 13x9 pan and sprinkle 1/2 c chopped nuts over the top.

Punch down the dough and turn out onto a floured board. Roll into a 24x8 rectangle. Brush with the 2 tbs of melted butter. Sprinkle with the 1/4 c brown sugar, 1 tsp cinnamon and 1/2 c chopped nuts.





Roll up from the long side and cut into 12 equal pieces. To do this, I trim off the ends, cut the log in half, then in half again and finally cut each half into thirds. Place into the pan with the honey mixture. Cover and let raise again until doubled, about 30 minutes. Bake in a preheated 350 degree over for 25 to 30 minutes. Let cool in the pan slightly before turning them out onto a serving platter, using the left over honey mixture to drizzle on top of the buns.