Recipe of the week : Classic Sticky Buns

February 20, 2019 by

The Ingredients:

For the dough:

  • 1 1⁄4 cups hot milk about 110F/ 43C
  • 1⁄4 cup warm water
  • 1 packet instant dry yeast
  • 1⁄4 cup sugar
  • 1 large egg at room temperature
  • 1⁄4 cup butter melted
  • 3 - 4 cups all-purpose/plain flour
  • 1 teaspoon salt

For the filling:

  • 4 tablespoons melted butter plus more for pan
  • 1⁄4 cup light brown sugar
  • 1⁄4 cup granulated sugar
  • 2 tablespoons ground cinnamon

For the topping:

  • 1⁄2 cup butter
  • 1 cup packed light brown sugar
  • 1⁄2 cup golden syrup or maple syrup
  • 2 tablespoons whipping cream

The method in the madness: 

  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.
  5. 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.
  6. Remove from heat, add the cream, mix well to combine.
  7. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
  8. Punch down dough.
  9. Roll out on a floured surface into a 15 by 9-inch rectangle.
  10. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
  11. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 10 - 12 slices.
  12. 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).
  13. Bake on 350f/175c for 20 - 30 minutes or until golden brown.
  14. Allow the sticky buns to cool for 15 minutes in the pan.
  15. Serve warm, sticky-side-up.


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