Pistachio, Lavender and Honey Sticky Buns

Sticky buns are one of my biggest weaknesses. There is nothing like them, especially when they are warm out of the oven. I loved it so much when my mom would make them when I was growing up. In honor of Mother’s Day¬†this weekend, it was time for me to return the favor! I devised these incredible pistachio, honey and lavender sticky buns as the perfect treat to wow her. They had all of the Lebanese flavors that she and I both love so much. They took some time and love, but weren’t hard to make!

I love working with yeast. It's magical to me. The key to making it grow was to dissolve it in water that was about 110 degrees. It should feel like bath water. It also likes food, so I gave it a pinch of sugar to feed it.
I love working with yeast. It’s magical to me. The key to making it grow was to dissolve it in water that was about 110 degrees. It felt like lovely bath¬†water. It also likes food, so I gave it a pinch of sugar to feed it.
The rest of the dough for the pistachio, lavender and honey sticky buns came together quickly from there. It had lots of butter, sugar and cinnamon, just like a good sticky bun should. It needed to sit in a warm place covered in plastic wrap to let the yeast work its magic for 2 1/2-3 hours.
The rest of the dough for the pistachio, lavender and honey sticky buns came together quickly from there. It had lots of butter, sugar and cinnamon, just like a good sticky bun should. It needed to sit in a warm place covered in plastic wrap to let the yeast work its magic for 2 1/2-3 hours.
I made the easy glaze while the dough was doing its thing. It was the most amazing mixture of butter, brown sugar, honey, corn syrup and lavender extract. The butter was going to separate and that was ok. It baked together perfectly!
I made the easy glaze while the dough was doing its thing. It was the most amazing mixture of butter, brown sugar, honey, corn syrup and lavender extract. The butter was going to separate and that was ok. It baked together perfectly!
I used two 9 1/2 inch pie pans that were nice and deep to hold that lovely glaze. Then I sprinkled a generous layer of chopped pistachios on top of that glaze to get the pans prepared.
I used two 9 1/2 inch pie pans that were nice and deep to hold that lovely glaze. Then I sprinkled a generous layer of chopped pistachios on top of that glaze to get the pans prepared.
When the dough for the pistachio, lavender and honey sticky buns was ready, I divided it in half. Then I just rolled out each half, filled them both and rolled them up tight. Each log was cut into 12 pieces to get 24 sticky buns total.
When the dough was ready, I divided it in half. Then I just rolled out each half, filled them both and rolled them up tight. Each log was cut into 12 pieces to get 24 sticky buns total.
I put 12 pistachio, lavender and honey sticky buns into each pan and gently pressed them into the glaze. Then they needed to sit and proof again to get more puffy for an hour. It was an exercise in patience but so worth it!
I put 12 pistachio, lavender and honey sticky buns into each pan and gently pressed them into the glaze. Then they needed to sit and proof again to get more puffy for an hour. It was an exercise in patience but so worth it!
The pistachio, lavender and honey sticky buns baked for 30-35 minutes to get gloriously golden and puffy. I let them sit for 10 minutes before I turned them out onto two large platters.
The sticky buns baked for 30-35 minutes to get gloriously golden and puffy. I let them sit for 10 minutes before I turned them out onto two large platters.

Oh my goodness, these babies were so divine. They were floral, gorgeously spiced and so pillowy. The glaze was sticky and gooey and everything it should have been. It was fun to pull them apart like monkey bread. I can’t think of a more perfect treat for the wonderful moms out there this weekend. Hope you all enjoy! xoxo

Pistachio, Honey and Lavender Sticky Buns
Pistachio, Honey and Lavender Sticky Buns
5 from 2 votes
Pistachio, Lavender and Honey Sticky Buns
Pistachio, Lavender and Honey Sticky Buns
Prep Time
30 mins
Cook Time
30 mins
Total Time
5 hrs
 

These pistachio, lavender and honey sticky buns are pure decadent bliss! They are so special for brunch or tea time with a great hot beverage.

Course: Breakfast
Cuisine: American
Keyword: Pistachio, Lavender and Honey Sticky Buns, Sticky Buns
Servings: 24 sticky buns
Calories: 243 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE DOUGH
  • 2 packets active dry yeast
  • 1 1/2 cups warm water divided
  • 2 sticks butter softened to room temperature
  • 1 cup granulated sugar plus a pinch to feed the yeast
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 whole eggs
  • 5 3/4 cups all-purpose flour
FOR THE GLAZE
  • 1 stick butter softened to room temperature
  • 1 cup dark brown sugar
  • 1/3 cup honey
  • 3 tablespoons light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon lavender extract
  • 1 cup chopped pistachios divided in half
FOR THE FILLING
  • 1 tablespoon cinnamon
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground lavender
  • 1/2 stick butter melted
Instructions
  1. First, make the dough. Pour the yeast into 1/2 cup of the warm water in a bowl and give it a stir. Feed it with a pinch of sugar and let it foam up for 5 minutes. While the yeast foams up, set up a stand mixer and combine the soft butter and cup of sugar in its bowl. Beat them together thoroughly until fluffy and smooth. Add the cinnamon and salt next, followed by each egg one at a time. Push down the sides to make sure it is all combined. Then pour in the yeast mixture and the extra cup of warm water. Turn the speed to low and gradually add in the flour until it is just mixed into a soft dough. Bring the dough together with your clean hands in the bowl and give it 2-3 turns of kneading to just make sure it is uniform. Cover the bowl with plastic wrap and set it sit in a warm, dry area to rise for 2 1/2 to 3 hours.
  2. While the dough rises, prepare the glaze. Stir the butter, brown sugar, honey, corn syrup, water and lavender together in a bowl. The butter will separate and that is ok. It will bake to perfection. Grease 2 deep 9 1/2 inch pie pans with soft butter or shortening, then evenly distribute the glaze in the bottoms of both pans. Sprinkle 1/2 a cup of the chopped pistachios in an even layer on top of the glaze in each pan. Set the pans aside. Stir the cinnamon, sugar and ground lavender together in another bowl for the filling and set that aside too.
  3. When the dough is done rising, lightly punch it down and turn it out onto a well floured and clean surface. Cut it in half. Take the first half and roll it into a rectangle that is about 10 inches long. Brush it with half of the melted butter and spread 1/2 of the cinnamon, sugar and lavender filling evenly all over it. Roll the long side up tightly to have a long log. Cut the log into 12 equal pieces. Place the 12 pieces into one of the prepared pie dishes and lightly press them into the glaze. Repeat the process with the other half of dough to fill the other pan. Set the pans aside to rise again for an hour.
  4. When the hour is almost up, pre-heat the oven to 350. Bake the rolls for 30-35 minutes, until they are puffy and golden. Let them cool for about 10 minutes. Then invert a flat, large platter on each pan and turn them both out to have them ready to serve immediately! They can be pulled apart almost like monkey bread to enjoy warm and fresh. Any leftovers can be kept for a day in a sealed container!
Nutrition Facts
Pistachio, Lavender and Honey Sticky Buns
Amount Per Serving (1 sticky bun)
Calories 243 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 8.7g54%
Cholesterol 49mg16%
Sodium 213mg9%
Potassium 59mg2%
Carbohydrates 27.2g9%
Fiber 0.8g3%
Sugar 19.7g22%
Protein 2.1g4%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Pistachio, Lavender and Honey Sticky Buns
Pistachio, Lavender and Honey Sticky Buns

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18 thoughts on “Pistachio, Lavender and Honey Sticky Buns”

  1. Oh wow, these flavor combinations sound amazing. I love pistachios and all things sweet. I might have to try this for brunch tomorrow.

  2. 5 stars
    What could we use other than pistachios ? My little one is allergie to nuts, not sure about pistachio but I would like to try this none the less.

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