The mornings have been absolutely bitter here in Brooklyn lately, and can I tell you a little secret? I’m kind of loving it. Winter definitely isn’t my favorite time of year, but I do love the way it makes turning on the oven feel extra special, and kind of… necessary. Warm, splurge-y breakfasts in particular just call to me when the freeze is creeping in! I’ve pretty much deemed Winter ‘ULTIMATE STICKY BUN season’! It just feels fitting.
You with me? This dough is super friendly to work with, and once it’s risen, rolled out, slathered in cinnamon, and rolled back up, you’re half way there!
These sticky buns are for all you almond lovers out there (even the ones who don’t know it yet!) and feature the delicately flavored nut in 3 ways: Almond milk, Almond extract, and – last but not least – ALMONDS. In their natural nutty state, just slivered and toasted for extra eating pleasure.
So much sticky GOODNESS in one pan.
Fresh out of the oven these sweet sticky buns are i-r-r-e-s-i-s-t-i-b-l-e.
Eating 2 or 3 hot from the pan is totally recommended! I won’t tell 😉
Enjoy! xo
Triple Almond Sticky Buns
Ingredients
- 1 cup almond milk
- 4 tablespoons unsalted butter, very soft
- 3 1/4 cups all-purpose flour, divided
- (1) 0.25 oz package rapid rise yeast
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 cup light brown sugar
- 1/2 tablespoon ground cinnamon
- 1/2 cup butter, VERY soft
- 1/2 cup slivered almonds, toasted
- 1 cup powdered sugar, plus more if needed
- 1/2 teaspoon almond extract
- 1 tablespoon almond milk, plus more if needed
Instructions
- In a small saucepan heat the almond milk over medium-low just until small bubbles begin to form around the edge of the pan; remove from heat. Add butter and stir until it’s completely melted; let mixture cool while you mix your dry ingredients.
- In the bowl of your stand mixer fitted with the dough hook attachment combine 2 1/2 cups of flour, yeast, sugar and salt; mix well. Add the egg and the almond/butter mixture; mix well.
- Add the remaining flour, 1/2 cup at a time, mixing well after each addition.
- Allow your mixer to run on medium speed for about 5 minutes after all of the flour has been added.
- Cover the dough with a warm, damp cloth and let rest in a warm room for 40 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened butter.
- Once dough has risen - Roll out dough into a very large rectangle (about 15 x 9), and spread the entire surface of the dough with the butter/sugar mixture. Tightly roll up the dough and pinch the seams to seal. Using floss (just slide a piece underneath, lift it over, then pull to make nice, even slices) or a knife, cut the roll into 12 equal size pieces and place, cut side up, in a lightly greased baking dish or pie plate. Cover again with a warm damp cloth, and let rise for another 30 minutes. While they’re rising, preheat your oven to 375 degrees (F).
- Once risen, bake in the preheated oven for 18 – 20 minutes, or until lightly browned on the tops and edges. Allow buns to cool a few minutes, then sprinkle with almonds, top with icing, and serve!
- For the Icing:
- In a small bowl whisk together powdered sugar, almond extract, and almond milk. Drizzle over warm buns.
Those look beautiful! I love almonds so these would be perfect, and they are a great runner food, so I cannot miss out on that opportunity right? Just because I train at a high level, doesnt mean I dont have an addicted sweet tooth, and I deserve some sweet treats! This looks like one to definitely enjoy! Thanks 🙂
LOVE this recipe for sticky buns, Ashley! I adore almond milk (always have it in my pantry due to dairy allergy) and the fact that these are triple almond. Mmm. Irresistible indeed. And, guess what I’m working with today? Yeasted sweet dough for cinnamon rolls! I kid you not. Love all those inviting photos, too. Thanks for sharing, m’lady!
Um yes please! Living in Florida, the mornings aren’t very cold…..buuuut I still want to face plant right into a fresh-out-of-the-oven pan of these….don’t even care about burning my face. The glaze, the almonds in 3 WAYS.. these are heaven girl!
I love the process shots here – I need to do more of those on my blog. And, I love anything almond flavored that’s a pastry. YUM!
These look amazing! the smell of cinnamon and almond is definitely what you need in bad weather!
Oh man, these are right up my breakfast alley!
Gorgeous! Perfect breakfast.
with: Ultimate Sticky Bun everything
NOT with: You enjoying this horrendous weather!! lol I can barely get out of bed in the morning, so props to you for seeing the silver (sticky?) lining 🙂
There IS something lovely about baking when it’s cold out.
These sticky buns look UBER tastyyy!!
Almond is by far my favorite flavor in any dessert and there is SO much filling!! That’s my kind of sticky bun!
Oh my goodness, I love that thick cinnamon/sugar filling! These look fantastic and I sure wish I had one (or three) to enjoy with my morning coffee!
Ooohhhh, how I would love one, or two, or three (who is counting) on this cold, frosty morning. I love almonds in any form, especially combined and multiplied 🙂
These sticky buns are calling my name!!!
Since the mornings are anything but cold in L.A, I’ll pretend like it’s winter and bake up a pan of these almond sticky buns.
You had me at triple almond, love these!
there’s a bakery in the town we used to live in that made these incredible almond sweet rolls. i miss them every day. well, every saturday because i used to get them at the farmer’s market. you’ve convinced me to try to make my own. these look awesome!
Yay! These are SO easy, too. You’ll love them 🙂
Triple almond sounds amazing!
Apparently it’s just about to get chilly here so I’m totally using that as an excuse to have totally extravagant and delicious breakfasts like this!
Could you put dough ingredients in a bread machine on dough setting?
Hi Cherie. I honestly have no idea! I’ve never used a bread machine before 😉
just made them this morning for Christmas brunch. Yummm! Thanks for sharing!
oh my, I just made these!! They are soooo yummy. Delicious
Hi Tonia. That’s awesome! Happy you enjoyed the recipe 🙂
these look amazing! Would it be possible to use regular dairy milk? Also, is there any way to make this an overnight recipe so that they could be enjoyed right away in the morning? 🙂
Hi Kaley! You can definitely use regular dairy milk. As for making them overnight, I’m honestly not sure. I’ve never tried it that way, but it may work. You could try making them up to the last step, covering them with plastic wrap, and popping them in the fridge till morning. Please let us know if you try it that way and how it turns out 🙂