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 😉
Triple Almond Sticky Buns
- 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
- 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.