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Honey Sticky Bun

Honey Sticky Bun

Today is Sticky Bun Day, and this is the recipe of 

Honey Sticky Bun with Organic Rapeseed Honey


  • 1 cups milk
  • 2 teaspoons Fast acting dried yeast
  • 2 teaspoons salt
  • 2 large eggs
  • ¼ cup Organic Rapeseed Honey
  • ½ cup butter, melted
  • 3 ½ cups all-purpose flour
Caramel Topping and filling
  • ¾ cup butter, melted
  • 1 ¼ cup brown sugar
  •  cup Organic Rapeseed Honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups chopped pecans

In a large bowl combine the flour, yeast and salt. Set aside. In a separate jug, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting. Once the butter has melted quickly whisk in the eggs until combined. You want to make sure the mix isn’t hot otherwise the eggs will cook. Pour the wet into the dry and mix until it forms a dough and all the flour is mixed in. It only takes a minutes to mix the dough together. Cover with cling wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours you can place it in the fridge for up to 4 days. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Set aside. Using a 9-inch cake pan, with a spatula spread half the caramel mixture evenly over the bottom and all over the sides Scatter the pecans over the caramel mixture and set aside. Dust your work surface with flour. Roll out the dough to a 1/8 -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface With the remaining caramel mixture evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling. Starting with the long side, roll the dough into a log. Roll it over until its seam is underneath. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8/9 pieces). Arrange the rolls over the pecans in the prepared pan, so that the swirled cut edge is facing upward. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over. Preheat the oven to 180oC and bake for roughly 40 minutes, or until golden brown and firm in the center.

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!


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