I would like to start by clarifying something. Sticky buns, cinnamon rolls and cinnamon scrolls, ARE ALL THE SAME THING. Cool, now that we have that out of the way we can get to the important stuff, like salted caramel. Last weekend we went away with Lilydale and met some awesome people. Not just your average awesome people, but awesome people that give you two massive jars of their stupidly good homemade salted caramel sauce to take home and bake with. Our friend Terase from Taste Byron Bay, is that awesome person. Seek out her caramel sauce (buy 100 jars), make these sticky buns, never buy sticky buns/scrolls or rolls from a bakery again. BE YOUR OWN BAKERY.
Makes 18-20 sticky buns
- 2 tbsp active dry yeast
- 1/3 cup water, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup white sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup brown sugar
- 3 tsp cinnamon
- 8 tbsp butter, melted
- 250g salted caramel sauce
- In the bowl of a stand mixer combine yeast, milk, water and white sugar. Stir until just combined and let sit for 5 minutes, or until the yeast has puffed up.
- Using the dough hook attachment, with your mixer on low speed, slowly add in your flour. Once it has come together into a shaggy dough, leave your mixer on for 8-10 minutes or until dough is smooth and elastic.
- Remove your dough and place into a large, lightly oiled bowl. Cover with a towel and leave in a warm place to rise for 1 1/2 hours.
- Mix together your brown sugar and cinnamon, set aside.
- Once your dough has doubled in size, prepare two 8 inch round cake pans by greasing the sides, then dividing the caramel between the two pans. Spread evenly over the bottom of the pans using the back of a spoon.
- Divid your dough into two balls. Roll out your first piece of dough into a large rectangle, roughly 6×18 inches
- Brush half of your melted butter over the dough and sprinkle generously with cinnamon sugar.
- Roll the long side of your rectangle up, so the dough forms a long log.
- Cut your log into nine 2 inch pieces and place in your prepared pan.
- Repeat steps 6-8 with your second piece of dough.
- Cover your buns with a cloth and allow to rise until doubled for around 30 minutes.
- Preheat your oven to 175ºC (350ºF).
- Bake for 18-25 minutes or until they are a deep golden brown.
- Once out of the oven invert immediately over a large plate and let sit for 5 minutes. This allows the caramel to sink back into the buns. You want to do this.
- Serve hot, cold, room temp…they’re really good at pretty much any temperature. *have not tried frozen, probably best not frozen.