Looking for a recipe to make this am with less-guilt?! These hot buns are made with less butter, sugar and no eggs so there’s no need to overload your shopping cart or your calorie intake. Indulge without the worry, gorgeous! xxx
Makes 12 dozen
1 1/2 cups sliced almonds
1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water
1 cup unsweetened almond milk at room temperature
3 tablespoons honey 1/4 cup plus (or try maple syrup!)
1/2 teaspoon sea salt
3 1/4 cups flour, sifted, plus extra for kneading (g-free works, too!)
1 tablespoon unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
Heat the oven to 350 degrees. Place 1 cup of the almonds on a rimmed baking sheet and toast them in the oven until they’re golden brown, 4 to 6 minutes. Transfer the almonds to a large plate and set aside to cool.
Whisk the yeast, sugar, and 1/4 cup of water together in a small bowl. Cover the bowl with plastic wrap and set aside for 5 minutes.
Whisk the almond milk, 3 tablespoons of the honey, and salt together in a large bowl. Add 1 cup of flour and whisk until smooth. Pour in the yeast mixture then stir in the remaining flour. Mixing with a wooden spoon. Once the dough gets too difficult to mix with the spoon, use your hands to gently knead it until it comes together to make a ball.
Transfer the dough to a floured work surface and continue to knead it until the dough is completely smooth, about 6 minutes. Grease a large, clean bowl with the 1/2 tablespoon of softened butter. Place the dough ball in the bowl, turn over to coat in butter, and cover the bowl with a warm, damp towel (I like to wet a kitchen towel, wring it out, and microwave it for 45 seconds). Let the dough rise in a warm, draft-free spot until it has doubled, about 40 minutes.
Coat a 10-inch round cake pan with nonstick cooking spray and set aside. Turn the dough out onto a floured work surface and roll it into a 12-inch by 13-inch rectangle about 1/4- inch thick. Mix the toasted almonds, brown sugar, cinnamon, and nutmeg together in a small bowl. Brush the dough with the melted butter and sprinkle evenly with a thin layer of the almond-spice mixture.
Slice the dough into 12 1-inch wide strips. Starting at the end closest to you, roll the strip from bottom to top, forming a tight roll. Place the bun spiral side up in the prepared pan and repeat with the remaining dough strips. Cover with a warm, damp towel and set aside until they’ve increased in size slightly, about 20 minutes.
Finish the tops of the buns with the remaining 1/4 cup of brown sugar, the remaining 1/4 cup of honey, and remaining 1/2 cup of almonds. Bake until golden brown, 20 to 25 minutes. Remove the pan from the oven and set aside for 5 minutes. Serve warm.
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