This recipe for Classic Sticky Buns is the perfect recipe – soft, gooey and truly addictive!
I adore a sticky bun! Just writing this post and looking at the photos makes me want to run to my kitchen and start another batch!
If it was up to my little boy, we would have a new batch every morning for breakfast. When we ran out of these, I kid you not, he had a meltdown that lasted ten minutes! I guess I can take that as a raving review (he is my biggest critic after all).
Here’s a couple of Sticky Bun tips for you –
Tip 1: Adding the cream to the topping, keeps the sauce from hardening and allows you to have a couple the next day.
Tip 2: If you want to serve your sticky buns in the morning, you can prepare them the day before. Just prepare the buns to the point of cutting the dough and putting them in the pan. Then cover them and place in the fridge overnight.
The next morning you can take the buns from the fridge and place in a cold oven. Set the oven temperature and bake for 40 – 45 minutes. By the time the oven gets to baking temperature, the buns will have raised the right amount.
Please note that this recipe includes Golden Syrup which is common in English baking and I’ve fallen in love with it since moving here. I think it adds an extra depth of flavor. I know it can be hard to find in the US, so you can buy it on Amazon by clicking here.(As an Amazon Associate, a small commission is made from qualifying purchases).
If you want to a substitution, you can try using maple syrup although this is a very different flavor.
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Classic Sticky Buns
For the dough:
- 1¼ cups hot milk about 110F/ 43C
- ¼ cup warm water
- 1 packet instant dry yeast
- ¼ cup sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3 - 4 cups all-purpose/plain flour
- 1 teaspoon salt
For the filling:
- 4 tablespoons melted butter plus more for pan
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
For the topping:
- ½ cup butter
- 1 cup packed light brown sugar
- ½ cup golden syrup or maple syrup
- 2 tablespoons whipping cream
- In a small bowl, dissolve yeast in warm water 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 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.
- 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.
- Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside.
- In a small bowl prepare the filling by mixing together the butter, sugar brown sugar and cinnamon.
- Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
- Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour).
- Pre-heat oven to 350f/175c
- Bake for 20 - 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray and serve warm, sticky-side-up.