These sticky buns are a treat! The recipe is not difficult to follow, but there are several steps and it will take you some time.
We use overnight fermentation to allow the dough to develop. There will be enough dough to make two trays of sticky buns, but you don’t have to bake them all on the same day. You can leave the dough in the refrigerator for several days. Knock it down from time to time if gets large.
As with all bread doughs, you should use a scale rather than a measuring cup. The amount of liquid required can vary depending on the flour you use. For reference, I have used Robin Hood Homestyle White flour.
- Preparation Time
60 minutes - Cooking Time
25 minutes - Difficulty
Moderate
Ingredients
- 794 g white flour (all-purpose or bread flour)
- 14 g salt
- 85 g sugar
- lemon zest, about 1/2 of a lemon – don’t put too much!
- 113 g olive oil
- 525 g milk
- 16 g instant yeast
Instructions
- Combine flour, salt, sugar, and lemon zest in mixing bowl.
- Warm the milk over medium-heat in a heavy saucepan. Heat until a temperature of 35° is reached. Use a thermometer. Don’t go over 40°.
- Whisk the yeast into the milk until it dissolves and remove from heat.
- Pour milk into the dry ingredients and begin mixing. Add the olive oil.
- Mix by hand or in a stand mixer for a minute or two, until everything is incorporated.
- Use the dough-hook attachment and mix for 3-5 minutes on low to medium speed.
- Let your dough rest for 10-15 minutes.
- Continue mixing with the dough-hook for another 2-4 minutes on a moderate speed.
- Transfer the dough to your counter and knead gently for a minute of two.
- Form the dough into a ball and place in large bowl – it may triple in size!
- Cover the bowl with cling-wrap and refrigerate for 18 hours. I use the vegetable crisper since it is not quite as cold as the rest of the fridge.
Sticky Sauce
This is what makes it a “sticky” bun. The sauce will bubble and caramelize in the oven, forming a sweet candy-like layer over the buns. The sauce will be placed in the baking dish before the buns – everything will be turned upside-down after baking.
Ingredients
- 113 g white sugar
- 113 g brown sugar
- 113 g whipping cream
- 14 g (salted) butter
- 21 g syrup (your choice)
Instructions
- Combine white and brown sugar, breaking up the lumps with your fingers.
- Melt the butter and mix it in with the sugar.
- Whisk in the cream.
- Add the syrup.
- Spread evenly over the bottom of a glass 9 x 13 baking dish.
- Optional: Place some pecans over the sauce before placing the buns.
The Final Stretch
Once your refrigerated dough has about tripled in size, you are ready for the final shaping. I recommend that you don’t flour your counter while you stretch out your dough – it may want to shrink, and if it sticks to the counter a little you’ll find it much easier to spread.
Ingredients
Cinnamon sugar:
- 4 tsp. white sugar
- 4 tsp. brown sugar
- 2 tsp. cinnamon
To brush the dough:
- melted butter (salted)
Instructions
- Take half of your dough and spread it out with your fingers into a 12 x 12 square.
- Brush with melted butter. Avoid brushing the outside edges.
- Sprinkle cinnamon sugar over your buttered dough square, again avoiding the very edges.
- Roll everything up tightly into a log and pinch the seam.
- Using a knife, cut the log into 9 equal segments and place in baking dish on top of the sauce. Space them out as evenly as you can.
- Cover the baking dish with cling wrap and allow the buns to rise for about 90 minutes. Time will vary depending on conditions, but when they are ready the buns will have expanded quite a bit and will be touching each other.
- Bake in pre-heated oven at 350° for about 25 minutes, rotating after 15-20 minutes for an even bake.
- Tip: Use a low rack, near the bottom, and cover the buns with aluminum foil during the first 10 minutes.
Presentation
Once the buns come out of the oven, you’ll want to let them sit for a few minutes before you flip them out. Take a spatula and loosen the buns around the edge of the dish. Then pick up the dish by the handles, and quickly (but carefully) flip it upside-down over a large tray or cookie sheet. Try to let them cool a bit before digging in.
