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Wednesday, December 12, 2012

The Best Sticky Buns You'll Ever Have

This is not a light day on Cup of Jo:) For those winter mornings when you have guests or are just cozying up with a good book, decadent sticky buns are the perfect treat. Audra of The Baker Chick shares her favorite recipe...

Salted Caramel Sticky Buns
By Audra of The Baker Chick

This recipe for gooey sticky buns is not only decadent and delicious, but can be thrown together and baked in just 90 minutes! The sea salt caramel sauce is not nearly as daunting as it may seem, and it's a wonderful recipe to keep on hand as an ice cream topping, too. The smell of the soft, buttery rolls baking will make your kitchen smell like a dream, and is sure to elicit warm and fuzzy holiday feelings!

(For an even easier morning treat, prep these the night before and wrap tightly with plastic wrap. Chill overnight and let them proof for an hour in the morning right before baking.)

Recipe: Salted Caramel Sticky Buns
Makes 18 rolls (2 batches of nine, in round cake pans)

For the dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 tsp. salt
1/4 cup water
1 egg

For the filling:
1 cup brown sugar, packed
1 tbsp. ground cinnamon
1/4 cup melted butter (4 tbsp.)

For the salted caramel sauce:
1 cup sugar
1/4 cup water
6 tbsp. unsalted butter- cut into small pieces
1/2 cup heavy cream
1 tsp sea salt

For the caramel sauce:

Make sure all your ingredients are ready to go before you begin. Have the cream in a measuring cup and the butter in pieces near the saucepan.

Heat sugar and water on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. Stir until sugar is dissolved. Keep an eye on the sugar mixture, swirling the pan occasionally until the water has evaporated and the liquid sugar is dark amber in color (about 10 minutes).

Immediately add the butter pieces to the pan and whisk until melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. (The mixture will foam up considerably - this is why you must use a pan that is at least 2-3 quarts.)

Next, add the sea salt. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass container and let sit to cool to room temperature. (It will thicken as it cools.)

For the dough:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition (dough will be too thick and sticky to use the mixers at this point). When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5-8 minutes (dough will spring back when lightly pressed).

Cover the dough with a clean, damp cloth and let rest for 10 minutes.

Meanwhile, prep two 8 to 9-inch round cake pans by drizzling caramel sauce on the bottom. Combine brown sugar and cinnamon in a small bowl.

Lightly flour your work surface and separate dough into halves. Roll each section of dough into a rectangle. Using a pastry brush, slather the dough with the melted butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut into 9 equal size rolls. Arrange rolls in your prepared pans and cover, letting the rolls rise in a warm place until doubled, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Drizzle the tops of the rolls with more caramel sauce, and bake in the preheated oven for 20 minutes, or until golden brown. Let cool for about 10 minutes and then invert the pan onto a tray or cake stand. (Make sure the tray/stand you use is big enough to handle the extra caramel sauce that will leak out.)

YUM! Thanks, Audra.

P.S. More best recipes, including buttermilk pancakes and a lazy egg sandwich.

(Photos by Audra from the Baker Chick. Thanks to Shoko for helping with this series)


It's Okay to be Honest said...

Ahhh I'm looking away because I am currently functioning on an empty stomach and these look way too yummy.

Mihaeko said...

They LOOK perfect, so many recipes have too much sugar in the dough, or not the right texture. Perfect for a cozy morning in !

- Starling Brood

Alicia said...

YUM! These look amazing!

GirlieBlogger@Beauty Fashion Blog Seattle said...

Salted caramel? Count me in. I like the trick of covering with damp cloth to seal moisture.
Girlie Blog Seattle | Cheap Makeup Reviews

Laura said...

Is that sticky bun feeling in the air? I had the urge to make some last night, and my bf and I ate them for bfast this morning. These look delicious.


Chloe Moon said...

I haven't had lunch yet so this looks absolutely amazing!! I have to pin this for later! =)

Ergo - Blog

sí al sí quiero said...

Looks awsome!

Martie @ Spunkyrella said...

Oh sticky buns and a good book - you know me well Joanna! Just add some coffee to that and a lightly scented candle and I am all in :)

Can´t wait for my week off!!


cessione del quinto said...

Una magnifica receta ,yo que soy una golosa de èstos dulces no puedo hacer a menos que anotarme la receta para prepararmela en casa.Besos decessione del quinto

Justin + Liesl said...

oooo YUM!!!! these look absolutely divine! Thanks for the recipe! Definitely making these for Christmas morning!

Happy Holidays!


Explore*Handmade said...

Look amazing. I love sticky buns for breakfast but definitely only on days when I can kick back and relax (so good but so heavy)!

Chianne Hood said...

These look so delicious! I'm already thinking of ways I could veganize this recipe! :D

Callie Glorioso-Mays said...

this is VERY similar to the "cinnamon rolls" that my mom made growing up (and that I make for my family now)! we had them every Christmas, when guests came over and, basically, as often as we could convince mom to make them! :)

Cheryl Hurley said...

Holy.... it usually takes me hours to make cinnamon rolls! They're so delightful, but whether or not it's "worth it" usually teeters on the line. Absolutely must try these.


Thriving Wives said...

Sticky buns and cinnamon rolls are my favorite!! Yummmm

Strive to Thrive,

Notes from Holly St. said...

yum...these look heavenly! it would be the perfect morning treat for when my brother comes to visit this Christmas!

Wildes Waldwesen said...

I just made these last weekend. Best <3

Rana said...

these look AMAZING!!!

Nomadic D. said...

Damn that looks good!

Maura said...

definitely making these. feel slightly sticky just looking at the pictures :)
I have a great holiday drink for you

Belkowski Gaylord said...

It is very similar to the "cinnamon roll", my mother let growth (and I for my family now)! We let them every Christmas, when the guest coming, basically, often we can persuade their mother to allow them! :)
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Audra said...

Thank you so much for having me Joanna! I'm so happy I was able to share these :)

ERIN said...

Omg Audra... these look amazing. I want to make them for the family over Xmas - they will love them!

Mariana said...


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Amy said...

Made these Christmas morning and they didn't quite puff up like the ones in the photographs. Any ideas what I might have done wrong? Used the right amount of yeast and let it proof like the recipie said. I think the only thing I did differently was adding the flour in the KitchenAid mixer rather than stirring with a wooden spoon.

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