Cinnamon sticky buns

Nothing beats Cinnamon sticky buns hot out of the oven filling your home with the smell of sweet things to come! This recipe is the best I ever tried, the dough is soft and flaky and gooey top is divine. 

Tip: If you want to enjoy the sticky buns first thing in the morning prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 180 degrees Celsius and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.

Dough

1 ¼ cup milk, body temperature 

7-10 gr instant dry yeast

¼ cup sugar

1 large egg at room temperature

¼ cup unsalted butter, melted

3 ½ cup all-purpose flour

¾ tsp salt

Goo

½ cup unsalted butter

1 cup packed light brown sugar

½ cup maple syrup

Filling & Assembly

⅔ cup packed light brown sugar

1 tbsp ground cinnamon

3 tbsp unsalted butter, melted

Method:

Dough

For the dough, measure all the ingredients into a bowl and stir with a spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.

Goo

For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased ~23-x-30 cm pan the prepared pan and set aside.

Filling & Assembly

1. For the filling, stir the brown sugar, cinnamon and melted butter together and set aside. 

2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 0.5 cm width. Brush the entire surface of the dough with the filling mixture. Roll up the dough from the longer side and then cut the roll into 15 pieces. Place these into the prepared pan on top of the goo, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.

3. Preheat the oven to 180 degrees Celsius. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. Cool the buns for 15 minutes in the pan and invert to serve.

Bon Appetit!