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Almond Brioche Sticky Buns

An OVERNIGHT RISE is required for this recipe so please make sure you read and plan ahead. If you want to add the heavy cream to the glaze, add a 1/4 cup after you remove from the heat and mix well.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Breakfast, Brunch, Sweet Treat
Servings: 12 -15
Author: Hip Foodie Mom


Brioche Dough

  • 1 cup/240ml milk heated to 100 F/38 C to 115 F/45 C
  • 1/4 cup/50g granulated sugar
  • 1/4- oz packet 2 1/4 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 I always use King Arthur Flour

Spice Filling

  • 1/2 cup/100g granualated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Honey Glaze

  • 1/2 cup/115g unsalted butter
  • 1 cup/200g packed light brown sugar
  • 2 tablespoons honey or agave nectar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter at room temperature; will use when assembling
  • 1 cup toasted sliced almonds


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 1/4 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.