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Butter Caramel Sticky Buns

Prep Time2 hours 20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: English
Servings: 12

Ingredients

For the Dough

  • 230 ml Warm Milk
  • 1 x 7g sachet of Quick action Yeast
  • 100 g Granulated Sugar
  • 90 g Melted Butter
  • 1 Egg
  • 2 Egg Yolks
  • 1 tsp Salt (only if using unsalted butter)
  • 1 tsp Vanilla Extract
  • 490 g Plain flour

For The Topping

  • 150 g Dark Brown Sugar
  • 110 g Butter
  • 60 ml Golden Syrup
  • 1/2 tsp Salt (only if using unsalted butter)

For The Filling

  • 100 g Dark Brown Sugar
  • 2 tsp Ground Cinnamon
  • 60 g Melted Butter

Instructions

Make the Dough

  • In a bowl, Warm the milk in the microwave (* So it is barely warm, NOT HOT, Hot Milk will kill the yeast) add half the sugar and the full sachet of yeast to the bowl. Gently mix togethor, cover with a tea towel and set aside for around 5-10 minutes until it begins to foam
  • Meanwhile in a seperate bowl, add the melted butter, egg, egg yolks, vanilla extract and the leftover sugar and whisk together.
  • Now Add the Yeast Mixture and the egg mixture to a large bowl and whisk togethor. Add the flour and mix until a dough begins to form.(This can be done by hand or by using a stand mixer)
  • Once you have a lump of dough, transfer it to a floured surface and knead for 5 minutes until it is smooth a stretchy (this part can also be done with a stand mixer, with the dough hook attachment)* If at any point the dough feels too wet add sprinkles of flour until workable
  • Place dough in a proving bowl or lined bowl and cover with a tea towel or cling wrap. Place in a warm spot and let it rise for 2 hours or until doubled in size.

Make the Topping

  • While the dough is rising, make the topping. Place the brown sugar, Golden Syrup, butter and salt in a small pan and place over a low heat until the butter and sugar have melted. Dont let it boil
  • Pour into a lined rectangle cake tin (I used a 9" x 13" pan) (see picture)

Create your Swirls

  • After the dough has doubled in size. Preheat the oven to 190c.
  • Transfer the dough to a floured surface, then gently roll it out into a large rectangle shape (roughly 12" x 8")
  • Now make the filling: In a bowl combine the brown sugar, and cinnamon then mix together and set aside.
  • Brush the surface of the rectangle with melted butter,
  • Lastly sprinkle generously the cinnamon sugar mix evenly over the entire surface.
  • Gently roll the long edge of the dough into a tight roll(like you would roll a carpet)Cut into 12 even pieces then place them into your prepared tin on top of the butter caramel
  • Bake in the middle of the oven for 35 minutes or until golden. *Keep an eye on them, if you find that they are browning too quickly cover them with foil around the 15-20 minute point.
  • After baking allow them to cool for a few minutes, then place a large plate or chopping board on top of the baking pan. Flip the pan over so the plate or board is on the bottom, then lift of the baking pan to reveal your gooey sticky buns!