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Honey Nut Sticky Buns
SUBMITTED BY:
Bobbie Talbott
"Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. 'They're good with coffee or tea or for dessert,' she notes."
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 eggs
1/4 cup sugar
3 tablespoons butter or margarine, melted
2 teaspoons salt
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
TOPPING:
1/2 cup packed brown sugar
1/3 cup honey
1/4 cup butter or margarine
1/4 teaspoon salt
1/2 cup chopped pecans
FILLING:
2 tablespoons butter or margarine, melted
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
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DIRECTIONS
In a mixing bowl, dissolve yeast in water. Add eggs, sugar, butter, salt and vanilla; mix well. Add 2 cups of flour; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
In a saucepan, combine brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; sprinkle with pecans. Set aside. Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.
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REVIEWS
Reviewed on Jun. 5, 2008 by
DAISIEDOODLE
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DAISIEDOODLE
Jun. 5, 2008
These were delicious. I cheated and fixed the dough in my bread machine. Came out perfect. The honey gave such a wonderful flavor, and a soft "sticky" lick your fingers topping. We served these warm from the oven for Mother's Day brunch. I went home with an empty pan! They were marvelous!!!
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5 users found this review helpful
These were delicious. I cheated and fixed the dough in my bread machine. Came out perfect. ...
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Reviewed on Aug. 16, 2008 by
BGCOOK
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BGCOOK
Aug. 16, 2008
I had some frozen rolls that were accidentally left out on the counter and they thawed. I needed a recipe to use up the dough because I couldn't re-freeze it. I found this one and all I can say is it was AWESOME. My family can't stop talking about how yummy these were. The only difference I made was to not use salt in the topping and I didn't put pecans inside the rolls. Also, my brown sugar was hard as a rock so I put it in the pan with about 1/8 cup of water first to dissolve it. Then I went on with the recipe as written. The water may have helped the bread stay moist but I don't know for sure. Next time I make these I'll use my own white bread recipe and maybe put some sliced Granny Smith apples in the topping. Thanks!
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3 users found this review helpful
I had some frozen rolls that were accidentally left out on the counter and they thawed. I...
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Reviewed on Apr. 10, 2007 by
Chance
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Chance
Apr. 10, 2007
This is a wonderful recipe.. family loved it..it turned out perfect!.. will make again for sure!! Thank you for sharing it *smiles*
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3 users found this review helpful
This is a wonderful recipe.. family loved it..it turned out perfect!.. will make again for...
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Reviewed on Jan. 1, 2009 by CaRoLiNaRiOs
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CaRoLiNaRiOs
Jan. 1, 2009
I MADE THESE FOR NEW YEARS I AND ALL OF MY GUEST LOVED THEM. I DIDNT HAVE ANY PEACANS SO I USED WALNUTS MMMMMM SO GOOD AND I MADE EXTRA OF THE SAUSE BUT I USED LIGHT CORN SYRUP INSTED OF HONEY AND MORE BUTTER THEY WERE SOOOOOOOO GOOD SWEET BUT NOT TO SWEET THANKS FOR THIS GREAT RECIPE.
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2 users found this review helpful
I MADE THESE FOR NEW YEARS I AND ALL OF MY GUEST LOVED THEM. I DIDNT HAVE ANY PEACANS SO I...
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Reviewed on Jun. 22, 2008 by
beckasdream
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beckasdream
Jun. 22, 2008
Pretty tasty. I cut the recipe in half for just my husband and I. I would make more topping next time. I used macadamia nuts because the store didn't have pecans (weird I know but we're in Hawaii) and it turned out yummy.
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2 users found this review helpful
Pretty tasty. I cut the recipe in half for just my husband and I. I would make more topping...
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Reviewed on Jan. 12, 2009 by
Rat Rod Jess
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Rat Rod Jess
Jan. 12, 2009
These were perfect! i've been searching and searching for a good sticky bun recipe and this is it. it really needs to rise for about 2 hours after it was rolled out and cut, i also added golden raisins to the inside, and also let it rise for about an hour after i made the douch. it came out delisous, not soggy or tough. thanks for the recipe!
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1 user found this review helpful
These were perfect! i've been searching and searching for a good sticky bun recipe and this is...
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Reviewed on Nov. 3, 2008 by
crystlek
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crystlek
Nov. 3, 2008
This is awesome! I didn't have any pecans so I left them out and they are great even without the nuts! So yummy! Thank you so much, I'll definitly use this recipe again!
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1 user found this review helpful
This is awesome! I didn't have any pecans so I left them out and they are great even without...
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Reviewed on Jul. 6, 2009 by
BigShotsMom
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BigShotsMom
Jul. 6, 2009
Very nice recipe. I omitted the pecans but followed the rest of the recipe. They have a nice balance of flavors.
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0 users found this review helpful
Very nice recipe. I omitted the pecans but followed the rest of the recipe. They have a nice...
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