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This Outrageous Sticky Buns recipe brings traditional sticky buns to a whole new level with the addition of chocolate and salted caramel.
I’ll be honest, I haven’t met a sticky bun that I didn’t love and I’m always looking for excuses to make them so it was time to come up with something new.
Why are these sticky buns outrageous?
Salted caramel and chocolate are two of my very favorite things and I’ve never seen it in a bun before so I just had to try it. These buns came out absolutely amazing! The balance between the bittersweet dark chocolate, salted caramel, and the soft bun is pure perfection!
Why This Recipe Works
- The salted caramel and semi-sweet chocolate help cut the sweetness giving these buns a perfect balance of flavor.
- Adding the cream to the topping keeps the sauce from hardening.
- Brown sugar in the filling adds even more caramel flavor to the buns.
These Sticky buns are gooey, addictive and although they are fabulous warm, they just as good leftover the next day (and they warm up nicely with just 15-20 seconds in the microwave).
Quick-Rise Method
With this amazing quick rise method, you can have homemade sticky buns in about an hour! Breakfast treats couldn’t be easier.
Here’s what to do:
- Make the dough according to the recipe but instead of leaving the dough to rise in a warm place, put it in a bowl, cover it in plastic wrap, and set it aside while putting a mug full of hot water in the microwave on high for 3 minutes (just to add some moisture to the oven).
- Then put the microwave on the lowest possible setting (10% power) and put the bowl with the dough in it for 3 minutes. After the 3 minutes, leave the dough to rest without touching it.
- Then repeat the process, but this time leave the dough to rest for 5 minutes.
How To Test Your Microwave For Proving
- Firstly check your microwave owner’s manual to see if proofing is recommended.
- If you don’t have your manual, try the following:
- Place two tablespoons of cold stick margarine in a glass cup in the middle of the microwave (don’t use corn oil spread or shortening sticks). Cook uncovered on 10% power (low) for 4 minutes. If the margarine doesn’t completely melt, your microwave can proof yeast dough. If it does melt then your microwave is too powerful and will kill the yeast making your dough rock hard.
- If your microwave does not pass the test, you can proof the dough the old fashioned way.
How to Make Outrageous Sticky Buns
- Mix the dough, knead the dough for 5 minutes, and set aside to rise.
- Prepare the caramel.
- Roll out dough, spread with melted butter, sugar, cinnamon, and chocolate chips.
- Cut into 10 to 12 slices. Arrange on a pan on top of the caramel.
- Bake at 350°F for 30 minutes or until golden brown.
- Serve warm.
Step by Step Instructions
Make the dough.
Knead the dough and leave to rise. Roll into a sheet.
Make the caramel.
Pour the mixture into a glass 8×8 inch baking dish.
Top the rolled dough with melted butter and scatter with the cinnamon-sugar mixture and chocolate chips.
Beginning at the longer side, roll up the dough into a sausage shape and pinch the edge together to seal. Cut into 10 – 12 slices.
Place the buns on the pan with the caramel leaving a bit of room for the second rise (about 2 inches).
Repeat the dough rising process until doubled in size and then bake until golden.
Let it cool for 5 minutes before Turing onto a serving plate. Enjoy!
- Using a bread maker: If you prefer to use a bread maker to make the dough, just add the yeast first, then the flour, the dry ingredients, and top with the wet ingredients. Use the dough function. When the cycle ends, punch the dough down and go to the rolling step. You’ll have to do the second rise in the traditional way.
Make ahead and Freezing Instructions
- To make your buns ahead ready to bake in the morning: Prepare the buns to the point of cutting the dough and putting them in the pan. Cover and place them in the fridge overnight. The next morning take the buns from the fridge and place them in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven reaches the baking temperature, the buns will have risen to the correct amount.
- Freezing Instructions: The cooked buns can be frozen for up to 2 to 3 months. Before cooking thaw overnight in the fridge and warm through in the oven.
- You can freeze unbaked buns by placing in a freezer-safe container and freezing for up to three months.
- The key to storing sticky buns is to keep them in an airtight container wrapping them individually in saran wrap or foil.
Other Great Breakfast Ideas
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Recipe
Outrageous Sticky Buns
Ingredients
FOR THE BUNS:
- 1¼ cups hot milk (about 110F/ 43C)
- 1 packet instant dry yeast
- ¼ cup granulated sugar
- 1 large egg (at room temperature)
- ¼ cup butter ( melted)
- 3½ cups all-purpose flour ( plus more if needed)
- 1 teaspoon salt
FOR THE FILLING:
- 4 tablespoons melted butter (plus more for pan)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup semi-sweet chocolate chips
FOR THE CARAMEL:
- ½ cup granulated sugar
- 2 tablespoons golden syrup or corn syrup
- ½ cup butter
- ¼ cup cream or milk
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, dissolve yeast in a ¼ cup of hot milk and set aside.
- In a large bowl mix milk, sugar, melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on a lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 to 3 hours.
- To quick rise the dough:
- Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.
- Remove the mug and place the bowl with the dough into the microwave and heat on its lowest setting (10% power) for 3 minutes.
- Let the dough rest in the microwave for 3 minutes.
- Heat the dough (still on it’s lowest setting) for another 3 minutes and let the dough rest in the microwave for 5 minutes.
- While the dough rests, prepare the caramel.
- For the caramel:
- Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly until it becomes a light caramel color.
- Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.
- Set aside to cool slightly, then pour into a microwave-safe baking pan. (I used an 8-inch square).
- Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over buttered dough and then scatter with chocolate chips.
- Beginning at the 15-inch side, roll up the dough and pinch the edge together to seal. Cut into 10 – 12 slices.
- Preheat the oven to 350f/175c
- Place the buns on the pan with the caramel leaving a bit of room for the second rise (about 2 inches). Repeat the rising instructions with the buns in the pan until doubled in size.
- Bake on 350f for 20 – 30 minutes or until golden brown.
- Let cool in the pan for 5 minutes before flipping onto a serving tray and serve warm.
Tips
- If using the quick rise method please check your microwave owner’s manual to see if proofing is recommended. Or use the tips in the post to check yourself.
- Using a bread maker: If you prefer to use a bread maker to make the dough, just add the yeast first, then the flour, the dry ingredients, and top with the wet ingredients. Use the dough function. When the cycle ends, punch the dough down and go to the rolling step. You’ll have to do the second rise in the traditional way.
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