Almond Lemon Sticky Buns

In the cinnamon roll versus sticky bun match up, I am definitely a cinnamon roll king of girl.  Hands down.  I love that luscious frosting on top.  I don't think I've ever even make sticky buns, but here we are.  And not just any old regular sticky bun, either.  Almond Lemon Sticky Buns.  Could it get better?  Super soft rolls with a sweet tart lemon sauce and sliced almonds?  Incredible.

Almond Lemon Sticky Buns

Dough:

1 1/2 cups warm water

1 egg

1 Tablespoon yeast

1/4 cup granulated sugar

1/4 cup dry milk powder

1/4 cup oil

1/2 cup instant mashed potato flakes

1 1/2 teaspoons salt

3 cups all purpose flour

Sauce:

½ cup granulated sugar

1/3 cup corn syrup

4 Tablespoons butter

Zest of 1 lemon

2 Tablespoons lemon juice

¾ cup toasted sliced almonds

Filling:

2 Tablespoons melted butter

1/2 to 3/4 cup granulated sugar

1/2 teaspoon nutmeg

For the dough, combine all of the ingredients in the order listed and stir until a soft dough forms.  Turn the dough out onto a lightly floured surface and knead for several minutes until the the dough is smooth.  Place the dough in a greased bowl, and lightly grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

For the sauce, place sugar, corn syrup, butter, lemon zest, and lemon juice in a saucepan.  Cook and stir until boiling.  Pour into a greased 9x13 baking dish.  Sprinkle almonds over the syrup.  Set aside.

Roll out the dough into a 16x8 inch rectangle.  Brush with the melted butter.  Combine the sugar and nutmeg in a small bowl, then sprinkle evenly over the dough. Roll up the dough jelly roll style.  Cut into 12 slices.  Place sliced rolls on top of the sauce in the prepared pan.  Let rise about 30 to 45 minutes, or until about doubled. 

Preheat the oven to 375F.  Bake the buns for 20 to 25 minutes or until golden brown.  Remove buns from the oven and immediately turn out onto a large serving tray or cooling rack.  Makes 12 large buns.

Enjoy!  -Cardamommy