Greg DuPree
Hands-On Time
15 Mins
Total Time
1 Hour 15 Mins

If you like sweet breakfasts, rejoice. This recipe makes a sticky bun that’s filled with shredded coconut, roasted almonds, and chopped semisweet chocolate. A.k.a. it tastes like an Almond Joy. For the most tender results, use the highest quality pizza dough you can find (some pizzerias will even sell you their dough if you ask) and handle it as little as possible. While you’re rolling out the dough, it might spring back; if this happens, let the dough rest for about 10 minutes before continuing to roll into a rectangle.

How to Make It

Step 1

Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Combine sugar, cream, and 1⁄2 cup of the butter in a medium saucepan. Bring to a boil, stirring often, until sugar melts, about 2 minutes. Remove from heat. Pour 1 cup of the sugar mixture into prepared baking dish; reserve the rest. Sprinkle almonds evenly over bottom of baking dish.

Step 2

Divide pizza dough in half; on a lightly floured work surface, roll out each half into a 12-by-10-inch rectangle. Melt remaining ¼ cup butter in microwave. Brush dough with melted butter and sprinkle evenly with coconut and chocolate. Starting at a long end, roll up each rectangle. Pinch together seams. Cut each roll crosswise into 6 slices. Place slices, cut side up, in prepared baking dish.

Step 3

Bake, rotating halfway through, until golden brown and risen, 30 to 35 minutes.

Step 4

Let cool in dish for 5 minutes. Invert onto a serving platter, scraping any remaining sauce from bottom of dish onto buns. Drizzle with reserved sugar mixture.

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