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 its 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
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 doesnt 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)