Learn the secrets from Anna Olson of making the perfect bun!
Makes 12 large sticky buns
Bakes in a 9-x-13-inch pan
1 ¼ cups 2 % milk, just above body temperature (105 °F)
2 ¼ tsp (1 pkg) instant dry yeast
¼ cup sugar
1 large egg at room temperature
¼ cup unsalted butter, melted
3 ½ cups all-purpose flour
¾ tsp salt
½ cup unsalted butter
1 cup packed light brown sugar
½ cup maple syrup
2/3 cup packed light brown sugar
1 Tbsp ground cinnamon
3 Tbsp unsalted butter, melted
- For the dough, measure all the ingredients into a bowl and stir with a wooden 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.
- 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 9-x-13-inch pan the prepared pan and set aside.
- For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
- Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour
Recipe Credit: Anna Olson