This week is Thanksgiving and I want to pause and simply say thank you to everyone who reads and follows my little blog. It’s been a fun year and I wish everyone a truly happy, hearty and food-filled Thanksgiving. Take the time to enjoy the people around you and be thankful. If you have someone who loves you, something to keep you warm and a roof over your head, you have a lot to be thankful for.
As we get ready to celebrate this holiday season AND say good-bye to 2013, I always look back at the year and reflect. This year went by so incredibly fast and so much happened for the Choi Family. My sister’s family will be here on Tuesday and I will be baking these Almond Brioche Sticky Buns for her.
One of the reasons I was looking forward to the move to the Midwest was to be closer to 
These brioche sticky buns take some time and planning but man, are they worth it. And the first time I made these, I felt like a had just climbed Mt. Rainier, I was so proud. Almond Brioche Sticky Buns. It doesn’t get much better than this, yo.
Almond Brioche Sticky Buns
Ingredients
Brioche Dough
- 1 cup/240ml milk heated to 100 F/38 C to 115 F/45 C
- ¼ cup/50g granulated sugar
- ¼- oz packet 2¼ teaspoon active dry yeast (you must use instant or active dry yeast; not “rapid rise yeast”)
- 6 tablespoons/85g unsalted butter cut into small pieces, at room temperature, plus extra softened butter for coating the bowl and pan
- 1 tablespoon kosher salt
- 1 teaspoon grated lemon zest
- 3 large eggs at room temperature lightly beaten
- 1 tablespoon pure vanilla extract
- 4 cups/500g unbleached all-purpose flour
Spice Filling
- ½ cup/100g granualated sugar
- 2½ teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon kosher salt
Honey Glaze
- ½ cup/115g unsalted butter
- 1 cup/200g packed light brown sugar
- 2 tablespoons honey or agave nectar
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter at room temperature; will use when assembling
- 1 cup toasted sliced almonds
Instructions
For the Brioche Dough
- Place the warm milk and sugar in the bowl of a stand mixer fitted with a dough hook and sprinkle with the yeast. Set aside to rest until the mixture bubbles – about 5 to 10 minutes. (If you can’t get your yeast to activate in the milk like me, activate it in a ¼ cup of warm water and then add it to the mixing bowl with the milk and sugar.) Coat the inside of a large glass mixing bowl with butter and set aside.
- Add the salt, zest, eggs and vanilla and mix until evenly incorporated.
- Add the flour little by little until the dough is moistened throughout and starts to come together. Mix on medium speed until the dough completely pulls away from the sides of the bowl to form a ball, and is smooth and elastic, about 5 minutes.
- Add the 6 tablespoons of the butter piece by piece, allowing each to fully incorporate before adding the next. Place the dough in your prepared bowl, turn to coat in butter and cover with plastic wrap (you can also cover with a clean, damp kitchen towel). Set aside in a warm place until it doubles in volume, about 1 hour.
- When the dough has doubled in size, fold it in onto itself, cover again and place it in the refrigerator OVERNIGHT to rise, 12 to 36 hours.
For the Spice Filling
- *(see note below under “when ready to assemble”) When ready, in a small bowl, combine the granulated sugar, cinnamon, cloves and salt, mix well and set aside.
For the Glaze
- Combine the butter, brown sugar, honey and salt in a medium pan over medium heat and stir until the sugar is dissolved. Then, cook without stirring until fluid and well combined (you can swirl the pan as needed to help cook evenly.) Remove from the heat and set aside until ready to use.
To assemble the Sticky Buns
- When ready to assemble, remove the dough from the refrigerator and let rest at room temperature for at least 15 minutes. [*Note: This is when you can prepare the filling and the glaze]. On a well floured work surface with a floured rolling pin, roll the dough into an 18 – 20 by 8″ rectangle or whatever you work surface will allow for. Spread the softened butter evenly over the dough, sprinkle with filling and press to ensure it adheres to the dough.
- Starting at the long edge closest to you, roll up into a cylinder (as necessary, stretch dough to ensure it rolls up evenly). Using a sharp knife lightly coated in cooking spray or oil, trim off uneven bits at the end and then slice the cylinder into 12 (or 15) buns. I was able to make 15 buns and even tucked the dough edges I cut off in one corner; so I baked that too!
- Coat a 13 x 9 baking dish with butter and pour in the glaze to cover the bottom. Spread evenly if needed so it covers the entire dish. Scatter the almonds evenly over the glaze and place the buns in the pan. (At this point you can cover the buns in plastic wrap and refrigerate overnight). If baking immediately, set, uncovered, to rise until the rolls are almost doubled in size and have risen into one another, about 30 minutes.
- Heat the oven to 350 F and arrange the rack in the middle. (If the buns have been refrigerated, let them sit at room temperature for 30 minutes before baking.) Bake the buns until they are puffed, golden brown, and an instant read thermometer inserted into the center roll reads 190 F, for about 35-40 minutes. Remove from the oven and let sit for 5 minutes before inverting onto a plate. Serve immediately.
This recipe is Aida Mollenkamp’s from her 
My dear, sweet, talented friend Paula from Vintage Kitchen Notes is hosting today!! Take a look at this fabulous list of recipes. . you can definitely find something to add to YOUR Thanksgiving Day or Hanukkah table!
We have everything lined up to make these holidays memorable. And thank YOU for being on the other side encouraging us to keep on sharing recipes and ideas. We are nothing without our readers, and we are all thankful for that every day. Wishing YOU a fabulous holiday! Eat, drink and be merry! Cheers!
Our Thanksgiving and Hanukkah Recipes
Picnic Roll from Linda of The Urban Mrs
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
MAIN DISHES
Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
SIDE DISHES
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
Perfect timing that you can be close to your sister during the holidays. Especially with kids, the holidays seem to be even more meaningful…I’m grateful for the many years I’ve celebrated with my sister…who is currently in Qatar.
Anyway, your almond brioche sticky buns are beyond. And maybe they do take a bit of time..But every bite and morsel makes it worth the effort, right?
I can just imagine the joy in all the Choi households this year Alice! So much to celebrate and be thankful for. And the first holiday in your new home with these stunning brioche rolls! Love that you made this recipe from scratch. And I can just imagine the smell coming out from the oven!
I love the almond and honey glaze – these buns just look gorgeous! Happy Thanksgiving!
Isn’t Aida’s book fabulous? I got it last year for Christmas, and I bookmarked this recipe as a priority, which I STILL haven’t gotten around to making! Aaahhh! Yours look so amazing, this is definitely inspiring me to hop to it. Thanks for posting!
I don’t think you could have said it any better, Alice. This is a beautiful, eloquent, heart felt post. There is definitely much to be thankful for in our lives and we should remember that everyday, not only on Thanksgiving. I’m so thankful to have met you this past year, both online and in real life. You are an amazing woman and I’m proud to call you my friend. You’re also one of the best bakers I know – check out these buns! They look amazeballs! I hope you enjoy every single bite with your friends and family.
Awh Nancy. . thank you so much. . I feel the same way about YOU woman! Wishing you and Tony smooth sailing as you guys finish out this year and get ready to start your new adventures in your new digs! 🙂 Which conference are we going to next year? 🙂
I got Aida’s book for Christmas last year, autographed and everything, and have had my eye on these since. Can’t believe I haven’t made them yet. Excuse me while I get to the kitchen 🙂
Yes, Laura, you’ve got to make these!!!
Those are mine, all mine. What are YOU eating for breakfast, because I am not sharing!
Thank you for the reminder to be happy for the people around you, and things we take for granted. Too often we forget!!!
It sounds so wonderful to be close to family and I am hoping that maybe one day my sister will make the leap across the big pond 😉
Oh, and your almond brioche sticky buns? I would love to have one of those this very moment to go with my coffee.
Happy Thanksgiving to you and yours.
I’ve been following your blog for a while now and all your dishes look fantastic. These buns sound and look delicious. Wishing you a good thanksgiving.
Hi Laura! Thank you so much! Wishing you and your family a wonderful and delicious Thanksgiving!!
GORGEOUS buns!
Oh these look fabulous!! Not only are they sticky, they are brioche! Super yum! Thanks for sharing and a very Happy Thanksgiving to you and your family.
I agree, family is the most important thing. I am so happy that my daughter’s cousins are only an hour or so away and since they are so close in age it is going to be so fun to see them growing up together. I am so glad your kids are going to be able to grow up close to their cousins and that you get to be closer to your sister.
Those look amazing!! I would love to have one right now!! Your post is as lovely as those buns are, Happy Thanksgiving!!!
Oh my gosh! These photos are making me hungry! These are fantastic!
Love this post, Alice. My eyes lit up when I saw these brioche rolls-lit up in joy but then was bummed that I couldn’t really grab one to taste. How wonderful to be in a new home this Christmas. I love following your IG fotos and seeing your new world through the fall season (and some snow already). Fabulous rolls!
Awh, Lora, thank you so much!! Wishing you and your family a wonderful food-filled Thanksgiving!
I can’t stop staring at the first picture! Your brioche sticky buns look amazing. They are so beautiful and I mean just beautiful!!!!
Jennifer, Thank you so much!! Wishing you a happy thanksgiving!!
I’ve been looking for a good brioche sticky bun recipe for ages. I will definitely have to make these this week as part of thanksgiving breakfast. They look absolutely delicious! Thanks for sharing and I’m sure going to add Aida’s book to my wish list. Happy Thanksgiving!
You had me at sticky, Alice. I am not much of a bread eater or sweet eater for that matter, but I make exceptions for things that are caramelized, like that brown sugar glaze, and that goes double when you add nuts. These look totally worth the time and effort!
How great that you are now close enough for your sister to visit more often! That’s the only downside of the life I lead. Missing family.
Oh, man, do these look terrific, Alice. I love, love brioche and making sticky buns with the dough is a spectacular idea! Hope you have a wonderful Thanksgiving with your sister and family!!! xo
Thank you Liz!! You too! Have a fabulous Thanksgiving with your family. . I know your table will be full of deliciousness!
These look delicious! I’m going to make them for our Christmas brunch this year!
thank you!! Let me know how you like them, Sarah! 🙂
Oh my these are beautiful!! The dough is just perfect and I love the almond infusion…it’s one of my favorite flavors to pair with sweets.
Happy Thanksgiving!! Hope you have a lovely time with your family.
Hi Joanne,
Thank you so much! You too!! Have a very happy Thanksgiving!
I cannot remember the last time I wanted this badly to reach through my screen. That looks amazing.
Hi Jen!
thank you so much! Hope you have a fantastic Thanksgiving!
Can I come to your house for breakfast please? These look amazing! I’m so glad you get to be close to family for this Thansgiving–such a blessing!
These would make great weekend after Thanksgiving breakfast treats. When you’ve eaten enough turkey sandwiches but just aren’t quite ready to go back to the norm. Lovely looking dough.
I love almonds, sticky buns, and brioche so this is a perfect recipe in my opinion.
Thank you!!
This look beautiful, but brioche intimidates me a little!
Brioche is not as hard as you think! It just takes some time . . you should try it!!
What a treat for your sister and family! I want to reach in and grab one right out of the screen.
I’m also wishing you the best for Thanksgiving and how grateful I am to have connected with you with blogging and Sunday Supper.
These look so light and delicious, Alice!
These are right up my alley!
I am beyond speechless!!! These are just awesome, lady!
Awh, thank you Ashley!