Classic Sticky Buns

Serving Size: 12
Prep Time:
Total Time:

This recipe for Classic Sticky Buns is wonderful: Soft, gooey and truly addictive!

Dough

  • 1.25 cup hot milk (about 110 F/ 43 C)
  • 1 tsp salt
  • 3 cup all-purpose or plain flour
  • 0.25 cup butter, melted
  • 1 large egg at room temperature
  • 0.25 cup sugar
  • 1 packet instant dry yeast
  • 0.25 cup warm water
  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl mix milk, sugar, melted butter, salt and egg.
  3. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  4. Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 – 3 hours.

Filling

  • 2 Tbsp ground cinnamon
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar
  • 4 Tbsp melted butter, plus more for pan
  1. Punch down dough.
  2. Roll out on a floured surface into a 15 by 9-inch rectangle.
  3. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
  4. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 10 – 12 slices.
  5. Coat the bottom of two baking sheets with butter. Place half the cinnamon buns on each sheet at least 3 inches apart on the baking sheet and let rise until dough is doubled (about 45 minutes to an hour).
  6. Bake on 350f/175c for 20 – 30 minutes or until golden brown.
  7. Allow the sticky buns to cool for 15 minutes in the pan.

Topping

  • 0.5 cup golden syrup
  • 1 cup packed light brown sugar
  • 0.5 cup butter
  • 2 Tbsp whipping cream
  1. To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling.
  2. Remove from heat, add the cream, mix well to combine.
  3. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.

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