These delicious, yeast-free Pecan Honey Buns are from another wonderful recipe found in my mom's old recipe card box. I love old-fashioned recipes, and all the flavor in these sticky rolls is fantastic!
Honey, cinnamon, and orange zest go well with the chopped pecans. Of course, if you prefer, you can easily omit the pecans, and the recipe will still be terrific!
This pecan honey bun recipe is really versatile and so easy! Since yeast isn't used, you don't need to play the waiting game with rising time.
If you don't like or cannot use nuts, omit the pecans. No orange zest? No problem. The flavor will be slightly different, but they will still be good.
My daughter has asked me to make them again soon but to make them more like a cinnamon roll. No problem! I think I will use a bit more butter and a bit less honey when I do that. A simple, no-yeast cinnamon roll is always a delicious quick treat.
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Tip
Please note that these buns will stick to the bottom of the baking dish once cooled. When you take them out of the oven, carefully flip the honey buns over onto a piece of foil. The yummy honey sugar will then settle back onto the honey buns and not get stuck on the bottom of your dish. I forgot while photographing this recipe to show that step. I forgot to do it, period, and the baking dish had to soak for a bit to clean. Lesson learned. (I hope)
Ingredients needed for these sticky buns
- All-purpose flour
- Baking Powder
- Salt
- Granulated Sugar
- Butter
- Evaporated Milk
- Egg
- Brown Sugar
- Honey
- Orange Zest
- Ground Cinnamon
- Chopped Pecans
Find the ingredients amounts and complete directions for Pecan Honey Buns in the recipe card below.
Other no yeast recipes you might like
How to make honey buns
Making the dough
Making the dough for this honey bun recipe takes just a few minutes.
Add the all-purpose flour, baking powder, salt, and sugar in a large bowl. I like to mix the dry ingredients using a whisk.
Take ½ cup of butter and cut it into about eight pieces. Cut the butter into the flour mixture. You can use a pastry cutter, fork, or even your fingers to do this. Continue until there are no large chunks of butter left. You want to get the dough as close to a cornmeal consistency as possible.
Next, beat the egg in a small bowl, then add it to the flour mixture along with the evaporated milk. Using a large, strong wooden spoon, mix until combined. The flour needs to all be incorporated, and a soft dough will form. It will still be a bit sticky.
Making the pecan honey buns
This recipe goes together so quickly you can have a special, homemade weekend breakfast done before you know it!
Sprinkle a small amount of flour on a countertop or pastry mat. Turn the honey bun dough on the floured surface and knead for about one minute. Only add a small amount of flour as you are kneading. You want just enough to keep the dough from sticking.
Next, roll the dough into a large rectangle that measures approximately 10" x 15".
Melt the remaining three tablespoons of butter and add it to the honey, orange zest, cinnamon, and brown sugar. I like to add everything to the measuring cup I used for the honey. Mix until thoroughly blended.
Spread half of the honey mixture onto the rolled-out dough. Sprinkle half the chopped pecans over the honey mixture.
Now, roll up the honey bun dough like you are making cinnamon rolls starting with the long side. When it is all rolled up, I like to take a moment and form it slightly so that the rolls will be of similar width.
To cut the rolls, using a serrated knife, cut the roll in half, then in half again. You should now have four equal parts. Cut each section into thirds for a total of 12 honey bun rolls.
Take a baking dish and coat it well with a non-stick cooking spray. You can use a 13" x 9" dish or a 10" x 8" dish like I am using today. The honey buns take a bit longer to cook in the smaller dish, but they rise a bit more rather than spread out. It is all personal preference.
Lay the cut rolls in the prepared baking dish. Top the rolls with the remaining honey mixture. I like to use a spoon and add a bit over each roll. Use the back of the spoon to spread the honey around a bit. Top with the remaining chopped pecans.
Baking the rolls
Bake the pecan honey buns in a preheated oven. They will take anywhere from 25 to 40 minutes, depending on the size of the baking dish you are using.
You can leave them in the baking dish, but, I strongly suggest you flip the rolls over onto a piece of foil when you take them out of the oven. or if you prefer, while they are still quite warm. That way the cinnamon-sugar mixture will drip back down the honey buns and not stick to the bottom of the baking dish.
Storing the rolls
I store the pecan honey buns on the counter for a day or two covered with foil. To reheat the rolls the next day, we place them in the microwave, cover them with a paper towel, and heat them for just a few seconds. These rolls are best when served warm.
Other recipes you might like
Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again. See the visual story for this post at Pecan Honey Buns Web Story.
Thank you for stopping by and checking out my family's favorite recipes.
If you tried this recipe for homemade honey buns and liked it, please use the star rating on the recipe card to rate it. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.
Recipe
Homemade Pecan Honey Buns Recipe
Ingredients
For the dough
- 3 cups All-purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- ⅓ cup Sugar
- ½ cup Butter
- 1 cup Evaporated Milk
- 1 Egg beaten
For the filling
- ⅓ cup Honey
- ⅓ cup Brown Sugar packed
- 1 1 /2 teaspoons Cinnamon
- 1 tablespoon Orange Zest grated
- 3 tablespoons Butter melted
- ⅔ cup Pecans chopped
Instructions
- Preheat oven to 400 degrees F.
- Sift flour, baking powder, salt, and sugar together (I put them all into a large bowl and mixed well with a wire whisk).
- Cut in the butter until the mixture resembles cornmeal. You can use a pastry cutter, fork, or fingers.
- Beat the egg and then add it to the flour mixture along with the milk. Stir until a soft dough forms, and all of the flour has been incorporated.
- Turn the dough out onto a floured surface. Knead for about 1 minute using only as much additional flour as needed to keep from sticking.
- Roll dough in o a rectangle about 10 x 15 inches.
- Mix together the brown sugar, cinnamon, orange rind, melted butter, and honey.
- Spread half of the honey mixture onto the dough and sprinkle with ⅓ cup of the chopped pecans.
- Roll up the dough like you are making cinnamon rolls and slice it into 12 equal pieces.
- Place the honey buns into a baking dish that has been sprayed well with non-stick spray. Top the rolls with the remaining honey mixture and sprinkle with the remaining chopped pecans.
- Bake the rolls in a 400-degree oven for 20 - 25 minutes if using a 13" x 9" baking dish, 30 - 35 minutes if using an 8" x 10" baking dish. The rolls will be golden brown and no longer look doughy in the center.
- When you remove the rolls from the oven, carefully flip them over onto a piece of foil or a cooking sheet. They may stick a bit to the baking dish if left in there to cool completely. Enjoy!
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