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Mid-Week Cheater Recipe: Sticky Buns.

This recipe should make about 18 small sticky buns. Store in an airtight container for a day (if they last that long). Re-heat in the toaster oven or microwave for 10-20 seconds.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Snack or Sweet Treat
Servings: 18 buns
Author: Hip Foodie Mom


For the Filling and the Puff Pastry:

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • a pinch of kosher salt
  • Flour for your work surface
  • 3- sheets all-butter frozen puff pastry defrosted
  • 2-3 tablespoons unsalted butter room temperature and very soft; to brush on to the puff pastry
  • your favorite chocolate; chopped

For the Honey Glaze:

  • 1/4 cup/ 1/2 stick unsalted butter
  • 1/2 cup packed light brown sugar you can use a full cup if you want more ooey goodness
  • 1 tablespoon honey or agave nectar
  • a pinch of kosher salt
  • 3/4 cup toasted sliced almonds

Special Equipment:

  • rolling pin
  • a shallow baking dish
  • non-stick cooking spray or soft butter to coat the baking dish


For the filling:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, combine the sugar, cinnamon and salt. Mix and set aside.
  • Lightly flour your work surface. Unfold each sheet of puff pastry onto the floured surface and lightly roll out with a rolling pin to an even thickness. Brush the sheets with the butter and sprinkle the sugar/cinnamon mixture over the surface of each puff pastry sheet. (The butter will help the sugar stick.) Sprinkle on your chopped chocolate.
  • Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Slice the roll in 6 equal pieces, each about 1 1/2-inches wide. Repeat with the remaining pastry sheets.

For the Honey 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 for a moment.
  • Lightly coat your baking dish with butter and pour in the glaze to cover the bottom. Spread evenly if needed so it covers the entire bottom of the baking dish. Scatter the almonds evenly over the glaze and place each bun, spiral-side up, into the baking dish, snugly next to each other.
  • Bake until the sticky buns are golden to dark brown on top and firm to the touch, for about 30 minutes. Remove from the oven onto a baking rack and let cool for 5-7 minutes. Hold your serving platter up against the baking dish and flip the baking dish so the sticky buns fall out (almonds + honey glaze side up) and onto the serving platter. Enjoy immediately!