Macadamia Nut Sticky Buns are still a family favorite and with Christmas coming I figured these would make a wonderful addition to breakfast or brunch. 

I'm sure the neighbors wouldn't mind a pan either for a unique Christmas gift.

They are a favorite twist on classic sticky buns or cinnamon rolls, and rarely last long.

The first time we experienced Macadamia Nut Sticky buns was several years back at our favorite little coffee shop Java Kai in Hanalei. We made the trip every morning for breakfast, coffee, and one of their sticky buns.

Truth be told I have been thinking about one of these babies for a long time, and I was so disappointed when I hadn't run into these beauties when we were on Maui. I guess the Hubby was too because his face lit up like it was Christmas when he found out what I was up too.

I mean who in their right mind doesn't like cinnamon rolls topped with caramelly sticky goodness? Then throw in a few macadamia nuts, and you have heaven on a plate! 

Yes, I said it. Heaven on a plate!

Now step away, stop licking the screen, and go get some macadamia nuts so you can have the real thing!

This recipe makes a few extra plain rolls you can set aside, and drizzle with a little cream cheese frosting.

Mix together in a mixer fitted with a dough hook attachment:

• 1 package (1/4 ounce) Active Dry Yeast
• 1/2 cup Warm Water  under 110
• 1/2 teaspoon Honey 

Allow to sit about 8 minutes until foamy.

Stir in until well blended:

• 1/3 cup Sugar
• 1/4 cup Brown Sugar 
• 1 cup Warm Milk or Buttermilk under 110 degrees
• 2 whole Beaten Eggs
• 3 whole Beaten Egg Yolks
• 2 teaspoons Vanilla 

Add:

• 3/4 teaspoon Salt
• 5 1/4 cup All-Purpose Flour

Mix on low until most flour is absorbed. Then turn to medium speed to prevent over heating the motor.

Knead until dough becomes smooth, and elastic. About 5 more minutes. This picture was taken half way through kneading.

Add 8 tablespoons Room Temperature Butter, 1 tablespoon at a time while kneading on medium speed.

Don't be scared. See my dough looked like this too. It's super soft but will come back together.

Just keep kneading, kneading, kneading, kneading. (Think to the tune of Dori from Finding Nemo.)

Eventually dough will pull away and look smooth and elastic. After about 8 minutes.

Cover bowl  and rise until doubled in size about 1 1/2 - 2 hours. 

In a medium sauce pan combine:

• 1 cup Brown Sugar
• 6 tablespoons Butter
• 1/4 cup Honey
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt

Heat over medium heat just until dissolved.

In a buttered 9x13 pan add 1 1/2 cups Coarsely Chopped Macadamia Nuts, and cover with caramel sauce. Set aside.

1. Divide risen dough into 2. 
2. Roll each piece of dough into a 12"x18" rectangle.  

To make filling in a small bowl mix together:

• 6 tablespoons Softened Butter
• 1 cups Brown Sugar
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 3 tablespoons Honey
• 2 tablespoons Cinnamon
• 1/2 teaspoon Salt

Smear half of the filling over each rectangle leaving a 1/2" space at the farthest end. 

Roll dough to make a 18" long rope. Pinch seams closed with fingers. Cut edges and discard. 

Cut in 2" intervals. Repeat with remaining roll.

Place rolls over the top of macadamia nut topping. Place leftover rolls into a greased 8"x8" baking pan.  

Cover and allow to rise for about 1 hour, or until doubled in size. 

Tip: Rolls can be covered and refrigerated for up to 2 days, before final rise for fresh hot Sticky Buns in the morning. Just remove rolls about 1 1/2 hours before baking to allow to come to room temperature, and finish rising, until doubled in size.

Bake in 375 degree oven for 30-35 minutes.

Rolls will be lightly brown and caramel will be bubbly. Allow to cool 5 minutes.

Use a silpat, foil, or parchment lined baking sheet with a rim to cover top of pan. Flip upside down to remove from pan. Be careful as the caramel is hot and will burn the skin.

Serve warm or cover and reheat when ready to serve. 

Macadamia Nut Sticky Buns are definitely a favorite cinnamon roll recipe in our house! It's always a favorite for Christmas morning,  brunch or just because. I know you'll love them too! 

In case your looking for other Cinnamon Roll ideas here are a few other favorite recipes:

• Worlds Greatest Cinnamon Rolls
• Citrus Orange Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Bacon Blueberry Cinnamon Rolls

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Sticky Buns, Cinnamon Rolls, Macadamia Nut Sticky Buns, Brunch, Breakfast, Easter Brunch, Christmas Brunch, Christmas Breakfast

Hawaiian

Yield: 16

Author: Serena

Macadamia Nut Sticky Buns

Macadamia Nut Sticky Buns recipe from scratch. A delicious pastry for breakfast, or Christmas morning from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 4 hourcook time: 30 Mtotal time: 4 H & 30 M

ingredients:

Macadamia Nut Sticky Bun Dough

• 1 package (1/4 ounce) Active Dry Yeast
• 1/2 teaspoon Honey
• 1/2 cup Water, Warmed Under 110 Degrees
• 1/3 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1 cup Milk, Warmed Under 110 Degrees
• 2 teaspoons Pure Vanilla Extract
• 2 whole Eggs, Beaten
• 3 whole Egg Yolks
• 5 1/4 cup All-Purpose Flour
• 3/4 teaspoon Sea Salt
• 8 tablespoons Butter, Room Temperature

Macadamia Nut Sticky Bun Topping

• 1 cup Brown Sugar
• 6 tablespoons Butter, Softened
• 1/4 cup Honey
• 1 teaspoon Vanilla
• 1/2 teaspoon Salt
• 1 1/2 cup Macadamia Nuts, Chopped Course

Macadamia Nut Sticky Bun Filling

• 6 tablespoons Butter, Softened
• 1 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla
• 3 tablespoons Honey
• 2 tablespoons Cinnamon
• 1/2 teaspoons Salt

Macadamia Nut Sticky Bun Topping

• Grease a 9"x13" and 8"x8" baking pan. Place macadamia nuts into the bottom of the 9"x13" pan and set aside.
• Place brown sugar, butter, honey, vanilla and sea salt into a medium sauce pan over medium heat and stir until sugar is dissolved. Pour over the macadamia nuts in the 9"x13" pan. Set aside.

Macadamia Nut Sticky Bun Filling

• Mix butter, brown sugar, granulated sugar, vanilla, honey, cinnamon and salt in a small bowl. Set aside.

instructions:

Macadamia Nut Sticky Bun Dough

1. Mix yeast, water and honey in a mixing bowl fitted with a dough hook. Allow to sit 8 minutes until bubbly, to activate yeast.
2. Add granulate sugar, brown sugar, milk, vanilla, eggs and egg yolks. Mix until well blended.
3. Add salt and flour. Mix on low until barely blended. Turn speed to medium and mix until dough is smooth and elastic. About 5 minutes.
4. On medium speed add butter 1 tablespoon at a time and knead until dough becomes smooth and elastic about 8 minutes. ( Dough will become very sticky before becoming smooth and elastic do not panic just keep kneading.)
5. Cover bowl and allow to rise for 1 1/2- 2 hours or until doubled in size.

Macadamia Nut Sticky Buns Assemble

1. Divide risen dough in two.
2. Roll each half into a 12"x18" rectangle.
3. Smear half of the filling evenly over each rectangle leaving 1/2" space on the farthest long edge.
4. Starting with edge closest to you roll dough into a tight roll, pressing and tucking as needed. Roll should be 18" long.
5. Pinch seam closed with fingers. Roll seam side down, cut off ends and cut in 2" intervals.
6. Repeat with remaining rectangle.
7. Place 12 rolls in 9"x13" pan. Add any remaining cinnamon rolls to 8"x8" pan.
8. Place cinnamon rolls in a warm place to double about 1 hour.
9. Bake in 375 degree oven for 30 minutes or until golden brown and caramel is bubbly.
10. Allow to cool 5 minutes.
11. Use a silpat, foil, or a parchment lined baking sheet and remove from pan.
12. Serve warm or cover and reheat.

https://www.serenabakessimplyfromscratch.com/2012/09/macadamia-nut-sticky-buns.html

©2012 Serena Bakes Simply From Scratch

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